The use of modified atmosphere packaging and edible coatings to extend the shelf life of fresh-cut fruit and vegetables is a hot topic these days, we bring you a review on the latest advancements.
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 multi-layered 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.
The report, Ghidelli finalized while working in one of Inspiralia’s laboratories, reviews 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.
Originally published in the journal “Critical Reviews in Food Science and Nutrition” it was also recently featured by postharvest.biz.
We offer you the possibility to read the complete review. By dropping us an e-mail at email@example.com we will be happy to send you a copy free of charge.
Christian Ghidelli work as a Scientific Consultant at Inspiralia where his background and experience in agro-food science is a valuable asset both to the company and our clients. He’s dedicated to the technical management of several European projects, helping our clients solve technical problems within the agro-food area. Currently, the main part of his time is devoted to the development of innovative treatments for the fruits and vegetables postharvest sector combined with the development of edible coatings with the aim to extend shelf life avoiding oxidation and microbial growing.