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

Author(s) : SOLIVA-FORTUNY R. C., MARTÍN-BELLOSO O.

Type of article: Article

Summary

Minimally processed products are one of the major expanding segments in food retail establishments. However, fresh-cut fruits are still under study because of the difficulties in preserving their fresh-like quality over prolonged periods. The paper intends to review the most significant contributions regarding preservation of fresh-cut fruits without a significant modification of their sensorial properties and provides an overview of 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 fruits products without modification of their sensorial properties.

Details

  • Original title: New advances in extending the shelf-life of fresh-cut fruits: a review.
  • Record ID : 2005-0253
  • Languages: English
  • Source: Trends Food Sci. Technol. - vol. 14 - n. 9
  • Publication date: 2003

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