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

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,...

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Veröffentlicht in:	Postharvest biology and technology 2010-09, Vol.57 (3), p.139-148
Hauptverfasser:	Oms-Oliu, Gemma, Rojas-Graü, Mª Alejandra, González, Laura Alandes, Varela, Paula, Soliva-Fortuny, Robert, Hernando, Mª Isabel Hernando, Munuera, Isabel Pérez, Fiszman, Susana, Martín-Belloso, Olga
Format:	Artikel
Sprache:	eng
Schlagworte:	Allergenicity Antibrowning agents antimicrobial properties Antimicrobials antioxidants biobased products Biological and medical sciences Browning calcium Calcium salts chemical treatment coatings consumer acceptance Edible coatings Food industries Food microbiology food preservatives food quality fresh-cut foods Fresh-cut fruit Fruit and vegetable industries fruits (food) Fundamental and applied biological sciences. Psychology inorganic salts literature reviews minimally processed foods natural additives Preservation sensory properties Texture
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