use of packaging techniques to maintain freshness in fresh-cut fruits and vegetables: a review

• Published in: International journal of food science & technology 2009-05, Vol.44 (5), p.875-889
• Main Authors: Rojas-Graü, Ma. Alejandra, Oms-Oliu, Gemma, Soliva-Fortuny, Robert, Martín-Belloso, Olga
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Edible coatings; edible films; Food industries; fresh-cut fruits and vegetables; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; General aspects; Handling, storage, packaging, transport; modified atmosphere packaging
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/j.1365-2621.2009.01911.x

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.