Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 44, Issue 5, Pages 875-889Publisher
WILEY
DOI: 10.1111/j.1365-2621.2009.01911.x
Keywords
Edible coatings; fresh-cut fruits and vegetables; modified atmosphere packaging
Categories
Funding
- Ministry of Science and Technology [AGL2003-09208-C03-01]
- Departament d'Universitats, Recerca i Societat de la Informacio of the Generalitat de Catalunya (Spain)
- University of Lleida (Spain)
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Browning and other discolourations, softening, surface dehydration, water loss, translucency, off-flavour and off-odour development, as well as microbial spoilage are some of the most frequent causes of quality loss in fresh-cut products. Nowadays, the use of innovative modified atmospheres and edible coatings stands out among other techniques in the struggle for maintaining freshness and safety of fresh-cut fruits and vegetables. A few studies have demonstrated the effectiveness of these techniques when applied to different fresh-cut commodities. However, treatment and storage conditions for fresh-cut fruits are still being largely explored to better keep their fresh-like quality attributes. This review discusses the recent advances in the use of innovative modified atmosphere packaging (MAP) systems to maintain freshness of fresh-cut fruits and vegetables. Furthermore, special attention is devoted to the development of coatings that can be used as a complement or alternative to MAP.
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