Combined effect of active coating and MAP to prolong the shelf life of minimally processed kiwifruit (Actinidia deliciosa cv. Hayward)

Mastromatteo, Marcella; Conte, Amalia; Nobile, Matteo Alessandro Del

doi:10.1016/j.foodres.2010.11.002

Cited by 62 publications

(40 citation statements)

References 38 publications

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“…The use of coatings for a wide range of food products, including fresh and minimally processed fruit, has received increased interest, because coatings can keep intact the product characteristics (texture and hydration) and serve as carrier for a wide range of food additives, including anti-browning or antimicrobials agents (Conte, Gammariello, Di Giulio, Attanasio, & Del Nobile, 2009;Mastromatteo, Mastromatteo, Conte, & Del Nobile, 2010;Oms-Oliu, Soliva-Fortuny, & Martìn-Belloso, 2008). Proteins, lipids and polysaccharides are the main constituents of coatings, providing a semipermeable barrier to oxygen, carbon dioxide, moisture and solute movement, thereby reducing respiration, water loss and oxidation reaction rate (Devlieghere, Vermeulen, & Debevere, 2004;Lee, Park, Lee, & Choi, 2003;Mastromatteo et al, 2010;Olivas & BarbosaCánovas, 2005;Oms-Oliu et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Calcium-alginate coating loaded with silver-montmorillonite nanoparticles to prolong the shelf-life of fresh-cut carrots

Costa

Conte

Buonocore

et al. 2012

Food Research International

110

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Section: Introductionmentioning

confidence: 99%

Calcium-alginate coating loaded with silver-montmorillonite nanoparticles to prolong the shelf-life of fresh-cut carrots

Costa

Conte

Buonocore

et al. 2012

Food Research International

110

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“…MAP in combination with alginate-based coatings delayed dehydration, microbial spoilage and respiratory activity in fresh-cut kiwifruit [39]. MAP alone is not sufficient to extend the shelf life of fresh-cut fruits.…”

Section: Modified Atmosphere Packagingmentioning

confidence: 94%

“…Alginate, a natural polysaccharide extracted from brown sea algae (Phaeophyceae) comprising of two uronic acids: β-D-mannuronic acid and α-L-guluronic acid, have been widely used as coating in whole and fresh-cut fruits. It has been reported that alginate effectively delayed fruit dehydration and slowed down the respiratory activity in peeled kiwifruit slices [39][40][41]. Chitosan coating applied to red kiwifruit (Actinidia melanandra) has been found to maintain higher amounts of phenolics and ascorbic acid.…”

Section: Edible Coatingsmentioning

confidence: 99%

A Review of Production and Processing of Kiwifruit

I¹,

Sa²,

Sm³

et al. 2017

J Food Process Technol

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Kiwifruit is native to Asia and has become popular worldwide due to its sensory and nutritional properties. It contains high levels of bioactive compounds such as vitamin C vitamin E, flavonoids, carotenoids and minerals. Kiwifruits show a wide diversity in size, shape, fuzziness, flesh and peel color and flavor. The export of fresh kiwifruit has led to rapid expansion of kiwifruit industry through out the world. kiwifruit has become a commonly consumed fruit and is easily available round the year. Kiwifruit is largely consumed as fresh but it is also available in processed forms as juices, fortified drinks, candies, dehydrated and lyophilized products. Kiwifruit is also minimally processed to provide consumers with ready to eat products. Different preservation techniques have been used so far to preserve minimally processed kiwifruit. Here we are going to review some of these techniques.

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“…Pada formulasi N0B1 dan N1B1, komponen lemak seperti beeswax diketahui mampu meningkatkan barier gas dari pelapis polisakarida sehingga menurunkan laju respirasi buah secara signifikan (Velickova et al 2013). Pelapis dengan NP-ZnO diketahui memiliki permeabilitas gas yang selektif yang menurunkan pertukaran O 2 dan CO 2 dalam buah (Mastromatteo et al 2011). Hal ini sejalan dengan penelitian Meng et al (2011) yang melaporkan bahwa buah kiwi yang diberi perlakuan pelapis berbasis NP-ZnO memiliki puncak produksi CO 2 lebih rendah dibanding tanpa pelapisan (kontrol).…”

Section: Produksi Counclassified

Application of Carrageenan-based Bionanocomposite Coating for Maintaining Quality of Whole Mango Fruit

Meindrawan¹,

Suyatma²,

Muchtadi³

et al. 2017

JTEP

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Jurnal Keteknikan Pertanian (JTEP) terakreditasi berdasarkan SK Dirjen Penguatan Riset dan Pengembangan Kementerian Ristek Dikti Nomor I/E/KPT/2015 tanggal 21 September 2015. Selain itu, JTEP juga telah terdaftar pada Crossref dan telah memiliki Digital Object Identifier (DOI) dan telah terindeks pada ISJD, IPI, Google Scholar dan DOAJ. JTEP terbit tiga kali setahun yaitu pada bulan April, Agustus dan Desember berisi 12 naskah untuk setiap monuron baik dalam edisi cetak maupun edisi online. Jurnal berkala ilmiah ini berkiprah dalam pengembangan ilmu keteknikan untuk pertanian tropika dan lingkungan hayati. Penulis makalah tidak dibatasi pada anggota PERTETA tetapi terbuka bagi masyarakat umum. Lingkup makalah, antara lain: teknik sumberdaya lahan dan air, alat dan mesin budidaya pertanian, lingkungan dan bangunan pertanian, energi alternatif dan elektrifikasi, ergonomika dan elektronika pertanian, teknik pengolahan pangan dan hasil pertanian, manajemen dan sistem informasi pertanian. Makalah dikelompokkan dalam invited paper yang menyajikan isu aktual nasional dan internasional, review perkembangan penelitian, atau penerapan ilmu dan teknologi, technical paper hasil penelitian, penerapan, atau diseminasi, serta research methodology berkaitan pengembangan modul, metode, prosedur, program aplikasi, dan lain sebagainya. Penulisan naskah harus mengikuti panduan penulisan seperti tercantum pada website dan naskah dikirim secara elektronik (online submission) melalui http:// journal.ipb.ac.id/index.php/jtep.

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Combined effect of active coating and MAP to prolong the shelf life of minimally processed kiwifruit (Actinidia deliciosa cv. Hayward)

Cited by 62 publications

References 38 publications

Calcium-alginate coating loaded with silver-montmorillonite nanoparticles to prolong the shelf-life of fresh-cut carrots

Calcium-alginate coating loaded with silver-montmorillonite nanoparticles to prolong the shelf-life of fresh-cut carrots

A Review of Production and Processing of Kiwifruit

Application of Carrageenan-based Bionanocomposite Coating for Maintaining Quality of Whole Mango Fruit

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