10. Sustainable Processing of Fresh-Cut Fruit and Vegetables

  1. Brijesh K. Tiwari3,
  2. Tomas Norton4 and
  3. Nicholas M. Holden5
  1. Francisco Artés-Hernández1,
  2. Perla A. Gómez1,
  3. Encarna Aguayo1,2,
  4. Alejandro Tomás-Callejas1 and
  5. Francisco Artés1

Published Online: 18 OCT 2013

DOI: 10.1002/9781118634301.ch10

Sustainable Food Processing

Sustainable Food Processing

How to Cite

Artés-Hernández, F., Gómez, P. A., Aguayo, E., Tomás-Callejas, A. and Artés, F. (2013) Sustainable Processing of Fresh-Cut Fruit and Vegetables, in Sustainable Food Processing (eds B. K. Tiwari, T. Norton and N. M. Holden), John Wiley & Sons, Ltd, Chichester, UK. doi: 10.1002/9781118634301.ch10

Editor Information

  1. 3

    Department of Food Biosciences, Teagasc Food Research Centre, Dublin, Ireland

  2. 4

    Department of Engineering, Harper Adams University, Shropshire, UK

  3. 5

    School of Biosystems Engineering, Agriculture and Food Science Centre, University College Dublin, Belfield, Dublin, Ireland

Author Information

  1. 1

    Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Murcia, Spain

  2. 2

    Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Murcia, Spain

Publication History

  1. Published Online: 18 OCT 2013
  2. Published Print: 6 DEC 2013

ISBN Information

Print ISBN: 9780470672235

Online ISBN: 9781118634301



  • unit operations;
  • disinfection techniques;
  • pre-packaging;
  • fresh-cut by-products;
  • modified atmospheric packaging


Consumption of fresh fruit and vegetables is associated with several health benefits including prevention of some cancers and cardiovascular diseases. This chapter discusses various processing technologies for sustainable processing of fruit and vegetables for nutrition security. This chapter summarizes the principles and development of emerging sustainable techniques for the fresh-cut plant products processing industry to improve their overall quality and safety in order to meet the expected market's demand.