Effect of pretreatments on quality parameters of fruit and vegetable products

Nowadays food processing industries are using innovations brought by technology, using knowledge accumulation and following various breeding, processing and distribution processes such as "good agricultural practices" and "field to fork food safety" to maximize industrial profits, to provide reliable food products in terms of nutrients and microbial populations and to satisfy customers in aspects such as price / quality ratio and sensory parameters. During all these processes, there are critical steps, processes and stages that can affect the final product quality in every way, which can lead to positive or negative consequences for the sector and society such as customer satisfaction, industrial profit maximization. The aim of this study is to reveal the effects of the pre-treatments which vary according to the product characteristics (especially in the process of converting from raw material to product, including all processes prior to packaging) on the final product quality in all processes of fruits and vegetables. The compiled data will be useful industrially in terms of efficiency, profit and optimization, will be beneficial to the customer in terms of quality and price satisfaction and it will be beneficial to reduce personal mistakes and staff expenses (with using automation systems) financially.