Why does cut fruit oxidize? And how we prevent it in Peris with our fresh-cut fruit Frutifresh

A ready-to-eat sliced fruit is convenience, health and taste. But, if not handled and preserved correctly, that same product can quickly lose its attractiveness. Why does this happen? What is behind the color change that sometimes appears? The answer lies in biology. And how we manage it.

When a fruit is cut, what is triggered is not just an aesthetic issue. It is a natural reaction that has to do with how its cells are made. When the tissues are broken, enzymes are activated that react with the oxygen in the air. And that reaction changes the color, flavor and aroma of the fruit. This is known as enzymatic browning.

The main responsible is called polyphenol oxidase (PPO). In plants, this enzyme has a defensive function. But in pre-prepared convenience food, such as the products we produce at Vicente Peris, it becomes a challenge: by oxidizing the phenols present in the tissue, it gives rise to brown pigments that can make the fruit appear deteriorated, even though it is not.

For a consumer, appearance counts. And that’s why our job is to ensure that each piece looks fresh, natural and appetizing throughout its shelf life.

Not all fruits oxidize in the same way or at the same rate. But there are common factors that have an influence:

–Oxygen. If there is no oxygen, the enzyme does not act. That is why packaging plays a fundamental role.

–Temperature. The higher the temperature, the faster PPO is activated. That is why the cold chain is key.

–pH. The enzyme works best in neutral or slightly acidic media. If the pH drops, its activity is reduced.

–Mechanical damage. The more abrupt the cut or manipulation, the greater the subsequent oxidation.

Our approach is clear: control the process, without altering the fruit with additives. How do we do it?

– With smooth cuts and blades always in perfect condition to reduce cell damage.

– Processing in a refrigerated environment from the very beginning.

– Using modified atmosphere packaging, which reduces oxygen and helps preserve color and texture.

– Choosing the right varieties and their optimum ripening point, because not all fruits behave the same. There are varieties of melon or pineapple, for example, that are naturally more stable.

Every decision we make, from the variety to the type of cutting, has a technical reason and biological knowledge behind it.

We know that in pre-prepared convenience food, quality is not improvised. It is built from the inside: controlling temperature, humidity, residual oxygen and, of course, each stage of handling.

That’s why the role of the Quality Department at Peris is not only to ensure that everything complies with the standard. It is to go further. It is to understand the natural mechanisms of the product in order to anticipate and guarantee its shelf life and food safety.

At Vicente Peris we have been expertly working with fresh fruit for more than 80 years, from cultivation and selection in the field to distribution.And 12 years ago we made the leap to the pre-prepared convenience food range, developing our line of cut fruit under the brands Frutifresh and Peris, with the same standards of exigency, quality and respect for the product.

We also produce private label products for some of the main chains in the country. That trust is not earned overnight: it is built by demonstrating, campaign after campaign, that we control the process and know the fruit.

It is this trajectory that allows us to know how each variety behaves and how it should be treated so that it reaches the consumer as it should: natural, tasty, safe and appetizing.

Because behind every fruit there is a decision

A tub of fruit may seem simple. But behind it there is a precise, meticulous work, designed to respect the product and always offer the best.

At Vicente Peris we believe that quality starts with knowledge.And the more we know about our fruits, the better we can take care of them.So that they reach the consumer fresh, natural and ready to enjoy.