Current advances in quality maintenance of fresh-cut fruits

 

 

María Alejandra Rojas-Graü and Olga Martín-Belloso*

Department of Food Technology, University of Lleida, Rovira Roure, Lleida, Spain

 

 

 

Abstract

Purpose of review: This review focuses on current technologies used to improve the quality of fresh-cut fruits and some emerging technologies with promising future prospects.

Main findings: Nowadays, there are many technologies that can be used to reduce loss of quality and increase safety of fresh-cut fruits. Recent studies have explored the effect of novel technologies such as natural preservatives, 1-methylcyclopropene, innovative modified atmosphere packaging composition, mild heat treatment, ultraviolet light, pulsed light, ozonated and electrolysed oxidising water, and edible coatings, on the shelf-life of fresh-cut fruits. Although some of these technologies have been found to be effective for many fresh-cut commodities, more specific conditions for treatment and storage of fresh-cut fruit should be explored in order to enhance the quality attributes of the product.

Directions for future research: Knowledge about the effect of emerging technologies on postharvest physiology and biological mechanism of fresh-cut fruits needs further investigation. In addition, more research should be conducted on the effect of these new technologies on quality and nutritional aspects of fresh-cut produce.

 

Keywords: fresh-cut fruits; new technologies; quality; safety

 

Stewart Postharvest Review 2008, 2:6

Published online 01 April 2008

doi: 10.2212/spr.2008.2.6