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Recent developments in shelf-life extension of fresh-cut fruits and vegetables by application of different edible coatings: A review

Author:
Yousuf, Basharat, Qadri, Ovais Shafiq, Srivastava, Abhaya Kumar
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.89 pp. 198-209
ISSN:
0023-6438
Subject:
coatings, color, edible films, firmness, flavor, fresh-cut produce, fruits, industry, juiciness, lifestyle, markets, novel foods, packaging, shelf life, storage time, vegetables
Abstract:
Intake of fruits and vegetables has been linked with various health benefits. Fruits and vegetables can be consumed either fresh or processed. Production and consumption of minimally processed foods is gaining popularity. Fresh-cut fruits and vegetables are being welcomed by the consumers due to the desire for new and natural products coupled with change in life style of the consumers. However, challenge for fresh-cut industry is to maintain fresh like characteristics of fresh-cut produce for a prolonged storage time.Fresh-cut produce has a much larger cut surface and consequently much shorter shelf-life. Loss of quality parameters such as color, firmness, juiciness, flavor and excessive moisture loss results in limited shelf-life and increased chances of rejection of the produce by the consumers. Developments in packaging technology and edible coatings for foods have shown promising results in extending the shelf-life of fresh-cut fruits and vegetables. Therefore, this article reviews the scope of fresh-cut fruits and vegetables and shelf-life extension by means of coating. Application of innovative packaging techniques and novel food coatings would make it possible to meet the ever growing consumer demands and to approach the distant markets with comparatively high quality fresh produce.
Agid:
5846953