Hortaliças minimamente processadas e suas tecnologias

Abstract

Over the years and busy routines, society has increasingly sought practicality and health when preparing meals. Thus, there is a growing need for nutritious and practical foods in order to prevent the occurrence of diseases. In this context, minimally processed products emerged. Since the time for preparing and consuming food has become increasingly restricted, numerous technologies have emerged, from hygiene, conservation and transportation processes, to packaging that inform the data of the place and the date of harvest, all with the order to ensure that quality food arrives at the consumer's table. Therefore, the objective of this work was to show the requirements defined by the Brazilian Legislation, to point out how Good Agricultural Practices (BPA), Good Handling Practices (BPM) and Standardized Operational Procedures (POP) are implemented, in addition to report the solutions proposed by the literature for packaging and emerging technologies in minimally processed vegetables. Thus, it was possible to notice that some of the technologies covered are still being tested, as they have great potential for application in order to reduce waste and increase the useful life of the final product.