The market for minimally processed fruits and vegetables has
increased in recent years. These products are ready to eat, convenient and maintain the freshness and nutritional quality of the
whole product. On the other hand, the peeling and cutting operations can accelerate the metabolic activities of plant tissue, making
the minimally processed product more perishable than intact fruits
and vegetables (Olivas & Barbosa-Cánovas, 2005). So, new strategies and technologies to maintain quality and extend shelf life are
required