New advances in extending the shelf-life of fresh-cut fruits: a review

Minimally processed products are one of the major growing segments in food retail establishments. However, fresh-cut fruits are still under study because of the difficulties in preserving their fresh-like quality during prolonged periods. This paper intends to review the most significant contributio...

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Bibliographic Details
Published inTrends in Food Science & Technology Vol. 14; no. 9; pp. 341 - 353
Main Authors Soliva-Fortuny, Robert C, Martı́n-Belloso, Olga
Format Book Review Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 01.09.2003
Elsevier
Subjects
Biological and medical sciences
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Physical dressing
Fruit
Soaking
Disinfection
Shelf life
Washing
Review
Controlled atmosphere
Minimal processing
Chemical treatment
Food preservation
Packaging
Conditioning
Microstructure
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Summary:Minimally processed products are one of the major growing segments in food retail establishments. However, fresh-cut fruits are still under study because of the difficulties in preserving their fresh-like quality during prolonged periods. This paper intends to review the most significant contributions regarding preservation of fresh-cut fruits without a significant modification of its sensorial properties and provides an overview about the last published advances. It covers aspects concerning conditions suggested by authors in each one of the processing steps such as washing, sanitation, cutting, dipping treatments and/or preservation under modified atmospheres, as well as those works studying the influence of these operations on the shelf life and quality extension of fresh-cut fruit products without modification of their sensorial properties.
Bibliography:ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
ObjectType-Review-3
content type line 23
ISSN:0924-2244
1879-3053
DOI:10.1016/S0924-2244(03)00054-2