Minimally processed foods is one in which the largely preserved the original organoleptic and nutritional characteristics of raw material, which is suitable for the rapid preparation and consumption. Smell, taste, aroma, consistency, visual appearance, color, texture, nutritional value as food quality can be maintained using minimal processing technologies. Minimal processing can be applied to a large number of food products. Scientific research in the field of food technology concerned with the study of the operations and processes that aim to produce products more nutritional value and what better organoleptic properties. Such new manufacturing techniques are used in various stages of production with a different purpose. For minimally processed foods as a rule, because of its durability prođuženja special attention must be focused selection of packaging materials, selection of packaging and storage conditions. Consumers are the ones who are increasingly demanding foods (especially fruits and vegetables), which has properties similar to fresh food (which is largely maintained properties and composition of raw materials and contains only natural ingredients), then that is easy to use, that is minimally processed foods.