Recent advances in modified atmosphere packaging and edible coatings to maintain quality of fresh-cut fruits and vegetables
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2018Cita bibliográfica
Ghidelli, C., & Pérez-Gago, M. B. (2018). Recent advances in modified atmosphere packaging and edible coatings to maintain quality of fresh-cut fruits and vegetables. Critical reviews in food science and nutrition, 58(4), 662-679.Abstract
Processing of fruits and vegetables generates physiological stresses in the still living cut tissue, leading to
quality deterioration and shorter shelf life as compared with fresh intact produces. Several strategies can be
implemented with the aim to reduce the rate of deterioration of fresh-cut commodities. Such strategies
include low temperature maintenance from harvest to retail and the application of physical and chemical
treatments such as modified atmosphere packaging (MAP) with low O2 and high CO2 levels and antioxidant
dips. Other technologies such as edible coatings with natural additives, new generation of coatings using
nanotechnological solutions such as nanoparticles, nanoencapsulation, and multilayered systems, and
nonconventional atmospheres such as the use of pressurized inert/noble gases and high levels of O2 have
gained a lot of interest as a possibility to extend the shelf life of minimally processed fruits and vegetables.
However, the high perishability of these products challenges in many cases their marketability by not
achieving sufficient shelf life to survive the distribution system, requiring the combination of treatments to
assure safety and quality. This review reports the recent advances in the use of MAP, edible coatings, and
the combined effect of both technologies to extend the shelf life of fresh-cut fruits and vegetables.