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Coatings 2015, 5(4), 931-961; doi:10.3390/coatings5040931

Non-Conventional Tools to Preserve and Prolong the Quality of Minimally-Processed Fruits and Vegetables

Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli, 25, 71122 Foggia FG, Italy
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Academic Editor: Stefano Farris
Received: 7 October 2015 / Revised: 17 November 2015 / Accepted: 20 November 2015 / Published: 26 November 2015
(This article belongs to the Special Issue Food and Beverage Packaging Coatings)
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Abstract

The 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
Keywords: fresh-cut; conditioning liquid; coatings; spoiling microorganisms; probiotics fresh-cut; conditioning liquid; coatings; spoiling microorganisms; probiotics
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

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.

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