A STUDY ON QUALITY EVALUATION OF MINIMALLY PROCESSED FRUITS AND VEGETABLESK. MANJULA AND K. SOWJANYAAbstract Todayâs society characterized by an increasing health consciousness and growing interest in the role of food for maintaining and improving human well-being and consumer health, in addition to their nutritional and sensory properties, foods are currently recognized as active and protective agents. Among the others, fresh-cut horticultural products stand out as convenient novel foods that fit the many feeds of a modern life style as they combine technical content with an innovative food concept. The international fresh-cut produce Association (IFPA) defines fresh-cut products as fruits or vegetables that have been trimmed and / or peeled and / or cut in to 100% usable product that is bagged or pre-packaged to offer consumers high nutrition, convenience, and flavour while still maintaining its freshness. In particular, fresh cut fruits attract consumers because they are fresh, nutritious, low priced, and ready-to-eat. As a consequence, a wide assortment of minimally processed fruits has been developed to meet consumers, needs for âquickâ and convenient products, and to benefit from fruits healthy image. Present study was carried out to known the microbiological quality of minimally processed fruits and vegetable. Acidty, pH and moisture content was estimated under physico-chemical properties and TPC and Yeasts and mouls count was analysed for minimally processed cabbge and Pineapple available in Tirupathi Super markets. |