To market and preserve fruit and vegetables, these have to be subjected to various processes. Some of them have been associated with humanity since ever, but others are more modern after years of research studies and technological developments.
Preserving food is to prevent or avoid the appearance of bacteria in vegetables and fruits during the storage, and to control the chemical and biochemical changes that cause their deterioration.
To be consumed without risk during a certain period of time you must obtain food without alterations in its color, flavour and aroma.
Fruit and vegetable treatment has just begun when they are harvested in the field. Vegetables and fruits must be washed, cut, removed the stem, peeled and packaged with great care and in the best and optimal conditions of cleaning, in order to ensure an excellent quality food when they arrive at our table.
To ensure its optimum condition, this raw material has to be processed as soon as possible, to avoid deterioration. Washing is an operation that is generally the starting point of the production process and scalding in the case of vegetables helps to preserve them from bacteriological contamination and thus maintain their organoleptic properties.