Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review

Autor:	Ma Alejandra Rojas‐Graü, Mª Isabel Hernando Hernando, Gemma Oms-Oliu, Robert Soliva-Fortuny, Laura Alandes González, Olga Martín-Belloso, Susana Fiszman, Isabel Pérez Munuera, Paula Varela
Rok vydání:	2010
Předmět:	Food Preservatives Preservative Calcium salts Chemical treatment Chemistry media_common.quotation_subject Horticulture Browning Crop quality Quality (business) Food science Agronomy and Crop Science Production quality Food Science media_common
Zdroj:	Postharvest Biology and Technology. 57:139-148
ISSN:	0925-5214
DOI:	10.1016/j.postharvbio.2010.04.001
Popis:	This review covers some recent advances for the maintenance of fresh-cut fruit quality with respect to the use of chemical compounds, including plant natural antimicrobials and antioxidants, as well as calcium salts for maintaining texture. It focuses especially on the use of natural preservatives, which are of increasing interest because of toxicity and/or allergenicity of some traditional food preservatives. The difficulties in the application of these substances on fresh-cut fruit without adversely affecting sensory characteristics of the product are reviewed. Edible coatings are presented as an excellent way to carry additives since they are shown to maintain high concentrations of preservatives on the food surfaces, reducing the impact of such chemicals on overall consumer acceptability of fresh-cut fruit.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::9a0334f35eb322cb139ea23538fea9c9 https://doi.org/10.1016/j.postharvbio.2010.04.001 Zobrazit plný text záznamu Full Text from ScienceDirect