The Key requirements in minimally processed of Fruits and Vegetables

1. Good quality raw material/correct cultivar variety, correct cultivator harvesting and storage conditions.
2. Strict hygiene and GMP, use of HACCP
3. Low temperature during processing.
4. Careful cleaning and/ or washing before and after peeling.
5. Good quality water (sensory, microbiology, pH) for washing.
6. Use of mild additives in washing water for disinfection or preservation of browning.
7. Gentle spin drying following washing.
8. Gentle peeling
9. Gentle cutting, slicing and shredding.
10. Correct packaging material and packaging methods.
11. Correct temperature and humidity during distribution and retailing.