Application of an Eco-Friendly Antifungal Active Package to Extend the Shelf Life of Fresh Red Raspberry (Rubus idaeus L. cv. ‘Kweli’)

Vieira, Tiago M.; Alves, Vítor D.; Moldão‐Martins, Margarida

doi:10.3390/foods11121805

Cited by 17 publications

(11 citation statements)

References 67 publications

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“…Overall, a higher proportion of fruit is rejected by consumers just because of 3% decay symptoms on fruit surfaces (Bell et al., 2021). In recent years, various research reports have sought to control fruit decay in Rubus berries, where it remains the main issue during postharvest storage of blackberries and raspberries (Carmona‐Hernandez et al., 2019; Vieira et al., 2022).…”

Section: Factors Affecting Postharvest Fruit Qualitymentioning

confidence: 99%

Trends in maintaining postharvest freshness and quality of Rubus berries

Shah,

Singh,

Kaur

et al. 2023

Comp Rev Food Sci Food Safe

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Blackberries and raspberries, commonly known as Rubus berries, are commercially grown worldwide across different climates. Rubus berries contain wide array of phytochemicals, vitamins, dietary fibers, minerals, and unsaturated fatty acids. Nevertheless, these berries have short storage life which is the major constraint in their supply chains leading to higher postharvest losses. Inappropriate harvest handling, physical bruising, insect pests, and postharvest diseases lower the acceptability of fruit among consumers and other supply chain stakeholders. Additionally, the susceptibility to microbial decay, fruit softening, higher ethylene production, respiratory activity, and increased oxidation of anthocyanins, phenolics, and flavonoids considerably affects the marketability of Rubus berries at domestic and international markets. To date, several postharvest strategies such as cold storage, precooling, modified and controlled atmospheres, anti‐ripening chemicals, edible coatings, biological agents, and nonchemical alternatives (heat treatment, ultrasound, irradiations, ozone) have been reported to prolong storage life, ensure food safety, and maintain the nutritional quality of Rubus berries. This review briefly encompasses multiple aspects including harvest maturity indices, regulation of fruit ripening, pre and postharvest factors affecting fruit quality, and an update on postharvest quality preservation by employing postharvest technologies to extend the storage life and maintaining the bioactive compounds in Rubus berries which are lacking in the literature. Accordingly, this review provides valuable information to the industry stakeholders and scientists offering relevant solutions, limitations in the application of certain technologies at commercial scale, highlighting research gaps, and paving the way forward for future investigations.

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Section: Factors Affecting Postharvest Fruit Qualitymentioning

confidence: 99%

Trends in maintaining postharvest freshness and quality of Rubus berries

Shah,

Singh,

Kaur

et al. 2023

Comp Rev Food Sci Food Safe

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“…The concentration of carbon dioxide (CO 2 ) and oxygen (O 2 ) inside the packages was measured using a gas analyzer (Checkmate 9900, PBI Dansensor, Ringsted, Denmark) [32]. An adhesive silicon septum was glued to the sampling point of the packages to prevent gas leakage during analysis.…”

Section: Composition Of the Atmosphere Inside The Packagesmentioning

confidence: 99%

Effect of Olive Pomace Extract Application and Packaging Material on the Preservation of Fresh-Cut Royal Gala Apples

Madureira

Melgar

Alves

et al. 2023

Foods

Self Cite

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The efficiency of natural olive pomace extracts for enhancing the quality of fresh-cut apples was compared with commercial ascorbic acid and two different packaging films (biodegradable polylactic acid (PLA) and oriented polypropylene (OPP)) were tested. The composition of atmosphere inside the packages, the physicochemical parameters (firmness, weight loss and color), the microbial load, total phenolic content and antioxidant activity of fresh-cut apples were evaluated throughout 12 days of storage at 4 °C. After 12 days of refrigerated storage, a significant decrease in O2 was promoted in PLA films, and the weight loss of the whole packaging was higher in PLA films (5.4%) than in OPP films (0.2%). Natural olive pomace extracts reduced the load of mesophilic bacteria (3.4 ± 0.1 log CFU/g and 2.4 ± 0.1 log CFU/g for OPP and PLA films, respectively) and filamentous fungi (3.3 ± 0.1 log CFU/g and 2.44 ± 0.05 log CFU/g for OPP and PLA films, respectively) growth in fresh-cut apples after five days of storage at 4 °C, and no detection of coliforms was verified throughout the 12 days of storage. In general, the olive pomace extract preserved or improved the total phenolic index and antioxidant potential of the fruit, without significant changes in their firmness. Moreover, this extract seemed to be more effective when combined with the biodegradable PLA film packaging. This work can contribute to the availability of effective natural food additives, the sustainability of the olive oil industries and the reduction of environmental impact. It can also be useful in meeting the food industries requirements to develop new functional food products.

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“…Vieira et al [ 118 ] placed active film pads made from chitosan, enriched by the ethanolic extracts of green tea and rosemary as natural antifungal agents, on the bottom of commercial trays for the preservation of raspberry fruits. This sustainable packaging successfully decreased raspberry fruit fungal incidence, preserved the overall quality during storage, and extended the shelf-life of fruits by up to 14 days.…”

Section: Postharvest Strategies To Extend the Shelf-life Of Fruit And...mentioning

confidence: 99%

Emerging Postharvest Technologies to Enhance the Shelf-Life of Fruit and Vegetables: An Overview

Palumbo

Attolico

Capozzi

et al. 2022

Foods

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Quality losses in fresh produce throughout the postharvest phase are often due to the inappropriate use of preservation technologies. In the last few decades, besides the traditional approaches, advanced postharvest physical and chemical treatments (active packaging, dipping, vacuum impregnation, conventional heating, pulsed electric field, high hydrostatic pressure, and cold plasma) and biocontrol techniques have been implemented to preserve the nutritional value and safety of fresh produce. The application of these methodologies after harvesting is useful when addressing quality loss due to the long duration when transporting products to distant markets. Among the emerging technologies and contactless and non-destructive techniques for quality monitoring (image analysis, electronic noses, and near-infrared spectroscopy) present numerous advantages over the traditional, destructive methods. The present review paper has grouped original studies within the topic of advanced postharvest technologies, to preserve quality and reduce losses and waste in fresh produce. Moreover, the effectiveness and advantages of some contactless and non-destructive methodologies for monitoring the quality of fruit and vegetables will also be discussed and compared to the traditional methods.

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Application of an Eco-Friendly Antifungal Active Package to Extend the Shelf Life of Fresh Red Raspberry (Rubus idaeus L. cv. ‘Kweli’)

Cited by 17 publications

References 67 publications

Trends in maintaining postharvest freshness and quality of Rubus berries

Trends in maintaining postharvest freshness and quality of Rubus berries

Effect of Olive Pomace Extract Application and Packaging Material on the Preservation of Fresh-Cut Royal Gala Apples

Emerging Postharvest Technologies to Enhance the Shelf-Life of Fruit and Vegetables: An Overview

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