Authors: Rojas-Graü, María Alejandra; Martín-Belloso, Olga

Source: Stewart Postharvest Review, Volume 4, Number 2, April 2008 , pp. 1-8(8)

Publisher: Stewart Postharvest Solutions

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

Document Type: Research article

DOI: http://dx.doi.org/10.2212/spr.2008.2.6

Publication date: 2008-04-01

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