Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review

Oms‐Oliu, Gemma; Rojas‐Graü, María Alejandra; González, Laura Alandes; Varela, Paula; Soliva‐Fortuny, Robert; Hernando, Isabel; Munuera, Isabel Pérez; Fiszman, Susana; Martı́n-Belloso, Olga

doi:10.1016/j.postharvbio.2010.04.001

Cited by 343 publications

(189 citation statements)

References 120 publications

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“…Fresh-cut fruit is an important and rapidly developing segment of this market, because of its convenience and fresh-like quality. However, it is well known that minimally processed fruits and vegetables are generally more perishable than the original raw materials (Lee et al 2003;Moreira et al 2011;Oms-Oliu et al 2010). Mechanical stress during processing results in biochemical deteriorations such as enzymatic browning, off-flavor, and texture breakdown.…”

Section: Introductionmentioning

confidence: 99%

Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples

et al. 2015

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Little information is available regarding the incorporation of dietary fiber into edible films and coatings. In this work, apple fiber and inulin were incorporated into polysaccharide-based (alginate, pectine and gellan gum) edible coating formulations and their effects on the quality attributes of fresh-cut apples were evaluated. Antioxidant properties, color, firmness, sensory quality and microbial growth of fresh-cut apple were studied during 16 days of storage at 4°C. Results show that dietary fiber extracts incorporated to gellan gum, pectin and alginate-based coatings together with calcium chloride and ascorbic acid successfully maintained the firmness and color of coated fresh-cut apples in comparison with uncoated control samples, which presented severe texture softening and browning. T h e f i r m n e s s o f a p p l e p i e c e s c o a t e d w i t h polysaccharide-based coating formulations incorporating apple fiber doubled, and sometimes tripled, that of uncoated samples. Any of the assayed coatings exhibited a positive effect on the sensory properties of fresh-cut apples. The incorporation of apple fiber, together with the use of ascorbic acid, contributed to keep the antioxidant potential of the fruit at least during the first week of storage. Furthermore, gellan gum coatings had a marked effect in reducing mesophilic and psychrophilic counts on fresh-cut apples throughout storage regardless the addition of dietary fibers. The results achieved demonstrate the feasibility of the addition of dietary fiber to edible coating formulations for increasing the nutritional value of fresh-cut apples without compromising their fresh-like quality attributes.

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Section: Introductionmentioning

confidence: 99%

Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples

et al. 2015

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“…There are a number of chemical and physical methods used to reduce microorganisms present on fresh produce and extend its storage life, e.g. the use of chlorine, hydrogen peroxide, organic acids, UV radiation [2], ozone [3,4], various antimicrobials and anti-browning agents [5].…”

Section: Introductionmentioning

confidence: 99%

Using jasmonates and salicylates to reduce losses within the fruit supply chain

Glowacz

Rees

2015

Eur Food Res Technol

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The fresh produce industry is constantly growing, due to increasing consumer demand. The shelf-life of some fruit, however, is relatively short, limited by microbial contamination or visual, textural and nutritional quality loss. Thus, techniques for reducing undesired microbial contamination, spoilage and decay, as well as maintaining product's visual, textural and nutritional quality are in high demand at all steps within the supply chain. The postharvest use of signalling molecules, i.e. jasmonates and salicylates seems to have unexplored potential. The focus of this review is on the effects of treatment with jasmonates and salicylates on the fresh produce quality, defined by decay incidence and severity, chilling injury, maintenance of texture, visual quality, taste and aroma, and nutritional content. Postharvest treatments with jasmonates and salicylates have the ability to reduce decay by increasing fruit resistance to diseases and reducing chilling injury in numerous products.These treatments also possess the ability to improve other quality characteristics, i.e. appearance, texture maintenance and nutritional content. Furthermore, they can easily be combined with other treatments, e.g. heat treatment, ultrasound treatment. A good understanding of all the benefits and limitations related to the postharvest use of jasmonates and salicylates is needed, and relevant information has been reviewed in this paper.

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“…Ready-toeat fruits and vegetable market have rapidly grown in recent years due to the health benefits associated with these foods, together with the busy lifestyles, increasing purchasing power and health-conscious consumers. Nevertheless, since the tissular integrity of fruits is more easily altered during processing, ready-to-use commodities are more perishable than the original materials (Oms-Oliu et al, 2010). The main factors that affect loss of consumer's acceptability are discoloration, enzymatic browning, dryness and texture loss (Pérez-Gago et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Effect of essential oils incorporated into an alginate-based edible coating on fresh-cut apple quality during storage

Chiabrando¹,

Giacalone²

2015

Quality Assurance and Safety of Crops & Foods

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Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review

Cited by 343 publications

References 120 publications

Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples

Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples

Using jasmonates and salicylates to reduce losses within the fruit supply chain

Effect of essential oils incorporated into an alginate-based edible coating on fresh-cut apple quality during storage

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