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The use of packaging techniques to maintain freshness in fresh-cut fruits and vegetables: a review
Article first published online: 8 APR 2009
DOI: 10.1111/j.1365-2621.2009.01911.x
© 2009 The Authors. Journal compilation © 2009 Institute of Food Science and Technology
Additional Information
How to Cite
Rojas-Graü, M. A., Oms-Oliu, G., Soliva-Fortuny, R. and Martín-Belloso, O. (2009), The use of packaging techniques to maintain freshness in fresh-cut fruits and vegetables: a review. International Journal of Food Science & Technology, 44: 875–889. doi: 10.1111/j.1365-2621.2009.01911.x
Publication History
- Issue published online: 8 APR 2009
- Article first published online: 8 APR 2009
- (Received 9 October 2008; Accepted in revised form 11 December 2008)
- Abstract
- Article
- References
- Cited By
Keywords:
- Edible coatings;
- fresh-cut fruits and vegetables;
- modified atmosphere packaging
Summary
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.