A process for treating fruits or vegetables to minimize browning upon subsequent processing, handling, and storage, the method comprising: (a) separating edible pulp tissue from inedible tissue of the fruit or vegetable； (b) blanching said edible pulp tissue in steam for a pre-determined blanching time period at a blanching pressure that is less than or equal to atmospheric pressure； (c) cooling the blanched pulp tissue and extracting residual heat from the blanched pulp tissue； (d) freezing the cooled pulp tissue to obtain at least partially frozen pulp tissue； wherein the frozen pulp tissue obtained from step (d) possesses substantially similar organoleptic properties as freshly separated pulp tissue in (a).
