Non-Conventional Tools to Preserve and Prolong the Quality of Minimally-Processed Fruits and Vegetables
AbstractThe main topic of this paper is a focus on some non-conventional tools to preserve the microbiological and physico-chemical quality of fresh-cut fruits and vegetables. The quality of fresh-cut foods is the result of a complex equilibrium involving surface microbiota, storage temperature, gas in the headspace and the use of antimicrobials. This paper proposes a short overview of some non-conventional approaches able to preserve the quality of this kind of product, with a special focus on some new ways, as follows: (1) use of edible or antimicrobial-containing coatings (e.g., chitosan-based coatings) on fruits or vegetables; (2) alternative modified atmospheres (e.g., high O2-modified atmosphere packaging (MAP)) or the use of essential oils in the headspace; (3) conditioning solutions with antimicrobials or natural compounds for fruit salad; and (4) biopreservation and use of a probiotic coating. View Full-Text
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Corbo, M.R.; Campaniello, D.; Speranza, B.; Bevilacqua, A.; Sinigaglia, M. Non-Conventional Tools to Preserve and Prolong the Quality of Minimally-Processed Fruits and Vegetables. Coatings 2015, 5, 931-961.
Corbo MR, Campaniello D, Speranza B, Bevilacqua A, Sinigaglia M. Non-Conventional Tools to Preserve and Prolong the Quality of Minimally-Processed Fruits and Vegetables. Coatings. 2015; 5(4):931-961.Chicago/Turabian Style
Corbo, Maria R.; Campaniello, Daniela; Speranza, Barbara; Bevilacqua, Antonio; Sinigaglia, Milena. 2015. "Non-Conventional Tools to Preserve and Prolong the Quality of Minimally-Processed Fruits and Vegetables." Coatings 5, no. 4: 931-961.