Fruits and vegetables include a miscellaneous group of plant foods that vary significantly in content of energy and nutrients. Fruits are essential components of a balanced human diet, representing a good source of macro- and micronutrients such as sugars, vitamins, minerals, organic acids, water soluble pigments in dietary fiber, and phytochemicals. There are many nutritional similarities between fruits and vegetables, but there is one important difference with respect to conservation, most fruits are more acidic than the majority of vegetables. In this chapter, a discussion about fruit and fruit processing strategies for extending shelf life is presented. In this sense, traditional and modern techniques are shown, including low temperature, modified and controlled atmosphere storage, modified atmosphere packaging, edible coatings, heat treatment, drying and modern preservation methods with minimal processing.

Fil: Monasterio, Romina Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina

Fil: Fontana, Ariel Ramón. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina