Washing, Peeling and Cutting of Fresh-Cut Fruits and Vegetables - Minimally Processed Foods - page 61

Fig. 4.1 EW production adapted from Hsu ( 2003 )

Table 4.1 Types of stresses in fruits and vegetables
Physical stress Chemical stress Microbiological stress

Temperature Enzymatic browning Bacteria

Relative humidity Ethylene production Yeasts

Impact Respiration Molds

Cut and bruises Chilling injury

Insect and bird attack Transpiration

4.3 Peeling

Peeling is one of the integral parts of a food processing, and the majority of agri-
cultural crops need to be peeled in order to remove at the initial stage of food
processing (O'Beirne et al. 2014 ). Peeling removes inedible portion (peel, seeds,