Resumo

SILVEIRA, Ana Cecilia. Use of Additives and Physical Methods to Maintain the Quality of Fresh CutProduces. Agrociencia Uruguay [online]. 2017, vol.21, n.1, pp.1-6. ISSN 1510-0839.

Fresh cut or minimally processed products are those subjected to different unitary operations, such as peeling, cutting,washing, and disinfection, among others, that modify their appearance but keep their tissues alive. The maintenance of thenutritional and functional organoleptic quality of minimally processed products makes it necessary to reduce deteriorationprocesses such as enzymatic browning and softening. These processes are controlled with chemical additives. In the caseof enzymatic browning, acidulants and chelating agents, among others, are used, while calcium salts are used for firmnessmaintenance. However, the current trend of reducing the use of chemical additives generates the need to develop alternativemethods for deterioration processes control, with emphasis on physical methods, including heat treatments and ionizing andnon-ionizing radiation (UV-C, microwave, ultrasound). On the other hand, both chemical and physical methods by themselveshave a limited activity. Their combination determines synergistic effects (obstacle technologies) that lead to greater preservationof quality. This work addresses the use of chemical additives and physical treatments, both alone and in combination, to controlsoftening and enzymatic browning in minimally processed products.

Palavras-chave : minimum processing; softening; enzymatic browning; physical methods; additives.

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