COMBINATION OF PRESERVATION FACTORS APPLIED TO MINIMAL PROCESSING OF FOODS

Innovative technologies for producing minimally processed (MP) foods t hat apply the concept of combination of preservation factors are addre ssed in this article with special emphasis on a new combined approach that has been successfully applied in several Latin American countries for MP high-moisture fruit products (HMFP). HMFP can be regarded as a different approach to the commercially available and widely accepted MP concept for fruits and vegetables (even if developed for the same p urpose of obtaining freshlike high-quality products with an extended s helf life) that is better adapted to Latin American countries in terms of independence of the chill chain and the use of simple and energy-e fficient technologies. The continuous refrigeration hurdle associated with MP refrigerated fruits is not included in the preservation system of HMFP because a different combination of hurdles must be overcome t o enhance the shelf stability of nonrespiring vegetable tissues while preserving freshlike character. Guidelines to obtain safe and high-qua lity MP fruit products are proposed. Other products preserved by combi ned factors technology are also discussed, as well as some other class ical and new preservation factors whose application could enhance the quality of HMFP.