Fruits and vegetables are consumed as fresh or processed into different types of products. Some of the naturally occurring enzymes in fruits and vegetables have undesirable effects on product quality, and therefore enzyme inactivation is required during fruit and vegetable processing in order to increase the product shelf-life. Commercial enzyme preparations are also used as processing aids in fruit and vegetable processing to improve the process efficiency and product quality because enzymes show activity on specific substrates under mild processing conditions. Therefore, there has been a striking growth in the enzyme market for the fruit and vegetable industry.
