Minimally Processed Refrigerated Fruits and Vegetables

1. Front Matter

   Pages i-xxi

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2. Fundamentals

   1. Front Matter

      Pages 1-1

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   2. Introduction to Minimally Processed Refrigerated (MPR) Fruits and Vegetables

      • Robert C. Wiley, Fatih Yildiz

      Pages 3-15

   3. Aspects of the Biology and Physics Underlying Modified Atmosphere Packaging

      • Theophanes Solomos

      Pages 17-51

   4. Initial Preparation, Handling, and Distribution of Minimally Processed Refrigerated Fruits and Vegetables

      • Fatih Yildiz

      Pages 53-92

   5. Enzymes in Minimally Processed Fruits and Vegetables

      • Ayhan Temiz, Dilay K. Ayhan

      Pages 93-151

   6. Biological and Biochemical Changes in Minimally Processed Refrigerated Fruits and Vegetables

      • Patrick Varoquaux, Robert C. Wiley

      Pages 153-186

   7. Preservation Methods for Minimally Processed Refrigerated Fruits and Vegetables

      • Robert C. Wiley

      Pages 187-237

   8. Packaging and Preservation Methods of Minimally Processed Produce

      • Zehra Ayhan

      Pages 239-268

3. Commodities

   1. Front Matter

      Pages 269-269

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   2. Postharvest Quality and Safety of Fresh-Cut Vegetables

      • Mustafa Erkan, Işılay Yıldırım

      Pages 271-326

   3. Fresh-Cut Fruits

      • Elif Çandır

      Pages 327-384

   4. Minimally Processed Herbs, Spices, Medicinal and Aromatic Plants

      • Manolya E. Oner

      Pages 385-401

   5. Sprouts, Microgreens and “Baby Leaf” Vegetables

      • Francesco Di Gioia, Massimiliano Renna, Pietro Santamaria

      Pages 403-432

   6. Minimally Processed Mushrooms

      • Hatıra Taşkın, Saadet Büyükalaca

      Pages 433-468

   7. Minimal Processing of Tropical and Subtropical Fruits, Vegetables, Nuts, and Seeds

      • Sajad Mohd Wani, Sabira Amin, Ishrat Javaid, Farooq Ahmad Masoodi, Sajad Ahamd Mir, Shaiq Ahmad Ganai et al.

      Pages 469-512

   8. Minimally Processed Fresh Green Beverage Industry (Smoothies, Shakes, Frappes, Pop Ups)

      • Konstantina Pasvanka, Theodoros Varzakas, Charalampos Proestos

      Pages 513-536

   9. Fermented Vegetables

      • Theodoros Varzakas, George Zakynthinos, Charalampos Proestos, Magdalena Radwanska

      Pages 537-584

4. New Technologies

   1. Front Matter

      Pages 585-585

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   2. New Technologies and Edible Coatings for Minimally Processed and Refrigerated (MPR) Fruits and Vegetables (Fresh Cuts and Freshly Squeezed Juices)

      • Gürbüz Güneş, Deniz Turan

      Pages 587-617

The first edition of Minimally Processed and Refrigerated Fruits and Vegetables, edited by Robert C. Wiley and Fatih Yildiz, was published in 1994. At the time of publication, this was a new concept and was well-received by the scientific community. Minimally processed foods are whole plant tissues (the identity of the plant tissue is recognized by consumers), which may contain active enzymes, live tissues, and plant cells. These are some of the basics for the healthy food design.


The overall function of these foods is to provide convenient (ready-to-serve, ready-to cook, free of any pesticides and contaminants),like-fresh products for food service and retail consumers. Minimally Processed and Refrigerated Foods (MPR) have been popular in many countries. The following are some of the advantages offered by MPR produce foods: 1. Ease of portion control in the food service industry 2. Lower transportation cost (all inedible portions of the produce are removedprior to transportation) 3. No waste is generated at the point of consumption 4. Utilization and recycling of the waste is much easier 5. Value-added new fruit and vegetable products and meal development is possible and easy 6. No requirement is needed for phytosanitary control during trade 7-No glycation end products formation during processing, 8.Degree of food processing is minimized for optimal health of human,  the processing plant for MPR produce, which is not addressed in any other books on this topic, will be described in this second edition. Also, comparison of minimal processing technologies with other technologies was explained in the first publication and will be updated in this second edition. During the last 200 years the purpose of food processing was a-safety(sterilization, Pasteurization,1804 Nicholas Apert,Pasteur 1867), and b-prevention of deficiency diseases(Enrichments),but MPR foods provides  a two new dimensions to food processing ; a-Prevention of chronic diseases(bioactive compounds) and b-Optimum health (functional foods,Superfoods,Neutraceuticals, and Medical foods) for human.

• food processing technology
• minimally processed foods
• Fresh-cut
• Live foods
• Fresh-like
• MPR Functional foods

• Mogan International Research Center, Gölbaşı Ankara, Turkey

  Fatih Yildiz

• Department of Nutrition and Food Science, University of Maryland, College Park, USA

  Robert C. Wiley

Fatih Yildiz   Dr.YILDIZ received his B.S. degree from Atatürk University in Erzurum Turkey. He started his post-gradute studies at the University of Wisconsin, Madison. He got his M.S. and Ph.D. degrees from the University of Maryland in Food Biochemistry in the USA. He worked as a faculty member at the University of Maryland for 5 years.  He was the founding faculty member of  Depertment of Food Engineering, Department of Biotechnology and Department of Biochemisrty at the Middle East Technical University, Ankara,Turkey.  Dr. YILDIZ  worked as a professor at the University of Minnesota, Department of Food Science and Nutrition, in the USA.  He also has done research at INRA, France as a visiting professor. He supervised more then 120 graduate students in these universities.

He has done research projects with FAO, UNIDO, UNICEF,OECD and NATO as project director in the past.

Currently, he is the director of the Mogan International Research Center, Ankara,Turkey, and giving lectures, organizing conferences, supervising  projects throughout the World.

Dr. YILDIZ has published more than 150 research and review papers, in International and National Journals, chapters in several books  as the major author, in addition to editing 4 international books. He was the co-author of the  book entitled “Minimally processed and Refrigerated Fruits and Vegetables” published in 1994, which was a new concept in the food industry. He is the editor of the first book entitled  “Phytoestrogens in Functional Foods “ published by CRC, and “Advances in Food Biochemistry”, “Development and Manufacture of Yogurt and Other Functional Dairy Products. All these books brought new dimensions to Food Science.

His current research interests include “Health(phytochemicals), nutrition, and safety attributes of foods. He is the editor in  numerous Journals, member of  10 scientific and academic organizations in the USA, EU and Turkey. Dr. Yildiz is married, has two children,and three grandchildren.

Robert C.Wiley   Robert Craig Wiley  is a Prof. Emeritus at the University of Maryland, College Park,Department of Nutrition and Food Science, and Plant Science & Landscape Architecture. He got his B.S and M.S. degrees from the University of Maryland,  Department of Horticulture and Food Science, his Ph.D. degree from, the Oregon State University, in Food Technology.  Dr. Wiley authored or co-authored over 120, technical papers, book chapters or books covering technology of fruit and vegetable processing, thermal processing systems,food engineering, membrane technology,enzymology, polysaccharides, post harvest physiology, food safety, quality measurement and goverment regulations. Currently, Dr.Wiley lives, with his wife, at the South of Annapolis, Maryland,USA.

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