APPLICATION OF COMBINED METHODS TECHNOLOGY IN MINIMALLY PROCESSED FRUITS

This paper presents the processes developed for preserving 'high moist ure fruit products' (peach, pineapple, mango, papaya, chicozapote, ban ana) in seven countries in the frame of CYTED-D Program. The new techn ologies were based on the combination of a mild heat treatment, a slig ht water activity (a(w)) reduction, and addition of antimicrobials ('h urdle effect'). These minimal processes are energy efficient, satisfac tory to preserve fruits in situ and open new possibilities for export markets. High moisture fruit products are shelf-stable during at least 4-8 months of storage.