The Hurdle Concept in Fruit Processing

Today, and increasingly more often, humans tend to eat healthy diets that include an increase in the intake of fruits and vegetables as their beneficial effects on health have been evidenced. The produce industry is faced with an ever-increasing demand for fresh-likeness, convenience, and “health” in foods with the minimally processed fruit sector becoming one of its fastest growing segments. The trend for mildly preserved fruits comes with the combined preservation/hurdle technology as the principle in designing the overall treatment. Targeted application of the hurdle concept has aimed to improving quality and safety of fruit products at the farm level, and in the whole and fresh-cut minimally processed fruit industry.