Recent advances in modified atmosphere packaging and edible coatings to maintain quality of fresh-cut fruits and vegetables
Processing of fruits and vegetables generates physiological stresses in the still living cut tissue, leading to quality deterioration and shorter shelf life as compared with fresh intact produces. Several strategies can be implemented with the aim to reduce the rate of deterioration of fresh-cut c...
| Main Authors: | , |
|---|---|
| Format: | Artículo |
| Language: | Inglés |
| Published: |
Taylor & Francis
2018
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.11939/6137 https://doi.org/10.1080/10408398.2016.1211087 |
| _version_ | 1855492024802738176 |
|---|---|
| author | Ghidelli, Christian Pérez-Gago, María B. |
| author_browse | Ghidelli, Christian Pérez-Gago, María B. |
| author_facet | Ghidelli, Christian Pérez-Gago, María B. |
| author_sort | Ghidelli, Christian |
| collection | ReDivia |
| description | Processing of fruits and vegetables generates physiological stresses in the still living cut tissue, leading to
quality deterioration and shorter shelf life as compared with fresh intact produces. Several strategies can be
implemented with the aim to reduce the rate of deterioration of fresh-cut commodities. Such strategies
include low temperature maintenance from harvest to retail and the application of physical and chemical
treatments such as modified atmosphere packaging (MAP) with low O2 and high CO2 levels and antioxidant
dips. Other technologies such as edible coatings with natural additives, new generation of coatings using
nanotechnological solutions such as nanoparticles, nanoencapsulation, and multilayered systems, and
nonconventional atmospheres such as the use of pressurized inert/noble gases and high levels of O2 have
gained a lot of interest as a possibility to extend the shelf life of minimally processed fruits and vegetables.
However, the high perishability of these products challenges in many cases their marketability by not
achieving sufficient shelf life to survive the distribution system, requiring the combination of treatments to
assure safety and quality. This review reports the recent advances in the use of MAP, edible coatings, and
the combined effect of both technologies to extend the shelf life of fresh-cut fruits and vegetables. |
| format | Artículo |
| id | ReDivia6137 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| publisher | Taylor & Francis |
| publisherStr | Taylor & Francis |
| record_format | dspace |
| spelling | ReDivia61372025-04-25T14:46:17Z Recent advances in modified atmosphere packaging and edible coatings to maintain quality of fresh-cut fruits and vegetables Ghidelli, Christian Pérez-Gago, María B. Hurdle technologies J Handling, transport, storage and protection of agricultural products Processed foods Fruits Vegetables Edible coatings Modified atmosphere storage Processing of fruits and vegetables generates physiological stresses in the still living cut tissue, leading to quality deterioration and shorter shelf life as compared with fresh intact produces. Several strategies can be implemented with the aim to reduce the rate of deterioration of fresh-cut commodities. Such strategies include low temperature maintenance from harvest to retail and the application of physical and chemical treatments such as modified atmosphere packaging (MAP) with low O2 and high CO2 levels and antioxidant dips. Other technologies such as edible coatings with natural additives, new generation of coatings using nanotechnological solutions such as nanoparticles, nanoencapsulation, and multilayered systems, and nonconventional atmospheres such as the use of pressurized inert/noble gases and high levels of O2 have gained a lot of interest as a possibility to extend the shelf life of minimally processed fruits and vegetables. However, the high perishability of these products challenges in many cases their marketability by not achieving sufficient shelf life to survive the distribution system, requiring the combination of treatments to assure safety and quality. This review reports the recent advances in the use of MAP, edible coatings, and the combined effect of both technologies to extend the shelf life of fresh-cut fruits and vegetables. 2018-10-04T12:37:25Z 2018-10-04T12:37:25Z 2018 article Ghidelli, C., & Pérez-Gago, M. B. (2018). Recent advances in modified atmosphere packaging and edible coatings to maintain quality of fresh-cut fruits and vegetables. Critical reviews in food science and nutrition, 58(4), 662-679. 1040-8398 1549-7852 http://hdl.handle.net/20.500.11939/6137 https://doi.org/10.1080/10408398.2016.1211087 en Taylor & Francis electronico |
| spellingShingle | Hurdle technologies J Handling, transport, storage and protection of agricultural products Processed foods Fruits Vegetables Edible coatings Modified atmosphere storage Ghidelli, Christian Pérez-Gago, María B. Recent advances in modified atmosphere packaging and edible coatings to maintain quality of fresh-cut fruits and vegetables |
| title | Recent advances in modified atmosphere packaging and edible coatings to maintain quality of fresh-cut fruits and vegetables |
| title_full | Recent advances in modified atmosphere packaging and edible coatings to maintain quality of fresh-cut fruits and vegetables |
| title_fullStr | Recent advances in modified atmosphere packaging and edible coatings to maintain quality of fresh-cut fruits and vegetables |
| title_full_unstemmed | Recent advances in modified atmosphere packaging and edible coatings to maintain quality of fresh-cut fruits and vegetables |
| title_short | Recent advances in modified atmosphere packaging and edible coatings to maintain quality of fresh-cut fruits and vegetables |
| title_sort | recent advances in modified atmosphere packaging and edible coatings to maintain quality of fresh cut fruits and vegetables |
| topic | Hurdle technologies J Handling, transport, storage and protection of agricultural products Processed foods Fruits Vegetables Edible coatings Modified atmosphere storage |
| url | http://hdl.handle.net/20.500.11939/6137 https://doi.org/10.1080/10408398.2016.1211087 |
| work_keys_str_mv | AT ghidellichristian recentadvancesinmodifiedatmospherepackagingandediblecoatingstomaintainqualityoffreshcutfruitsandvegetables AT perezgagomariab recentadvancesinmodifiedatmospherepackagingandediblecoatingstomaintainqualityoffreshcutfruitsandvegetables |