The use of packaging techniques to maintain freshness in fresh-cut fruits and vegetables: a review
Issue date
2009Suggested citation
Rojas Grau, María Alejandra;
Oms Oliu, Gemma;
Soliva-Fortuny, Robert;
Martín Belloso, Olga;
.
(2009)
.
The use of packaging techniques to maintain freshness in fresh-cut fruits and vegetables: a review.
International Journal of Food Science and Technology, 2009, vol. 44, núm. 5, p. 875-889.
https://doi.org/10.1111/j.1365-2621.2009.01911.x.
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Show full item recordAbstract
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.