|
Título:
|
The use of packaging techniques to maintain freshness in fresh-cut fruits and vegetables: a review
|
|
Autor/a:
|
Rojas Grau, María Alejandra; Oms Oliu, Gemma; Soliva-Fortuny, Robert; Martín Belloso, Olga
|
|
Notas:
|
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.
This work was supported by the Ministry of Science and Technology (AGL2003-09208-C03-01), the Departament d’Universitats, Recerca i Societat de la Informació of the Generalitat de Catalunya (Spain) and the University of Lleida (Spain). |
|
Materia(s):
|
-Edible coatings
-fresh-cut fruits and vegetables
-modified atmosphere packaging |
|
Derechos:
|
(c) Martín Belloso et al., 2009
info:eu-repo/semantics/restrictedAccess |
|
Tipo de documento:
|
article
publishedVersion |
|
Editor:
|
Wiley
|
|
Compartir:
|
|
