Calcium for extending the shelf life of fresh whole and minimally processed fruits and vegetables: a review

Martín-Diana, Ana Belén; Rico, Daniel; Frías, Jesús M.; Baviera, José Manuel Barat; Henehan, Gary; Barry‐Ryan, Catherine

doi:10.1016/j.tifs.2006.11.027

Cited by 183 publications

(112 citation statements)

References 49 publications

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“…In fact, after long-term storage for 6 months damaged fruit by pithiness had also lower Ca in the flesh than sound fruit (data not shown). Thus, postharvest Ca application could maintain cell turgor, membrane integrity, and tissue firmness during storage and delay membrane lipid catabolism, extending storage life of fresh fruit (Garcia et al, 1996;Picchioni et al, 1998;Manganaris et al, 2007;Martín-Diana et al, 2007). Preharvest Ca sprays could also increase fruit firmness as previously reported in apple (Dris and Niskanen, 1999).…”

Section: Resultssupporting

confidence: 56%

“…Ca ions form crosslinks or bridges between free carboxyl groups of the pectin chains, strengthening the cell wall (Garcia et al, 1996;Chardonnet et al, 2003;Martín-Diana et al, 2007) and enhancing cell cohesion (Hatfield and Knee, 1988;Chijiwa et al, 2002). Thus, a loss of Ca from middle lamella and/or a loss of Ca binding site in the pectin molecules could cause fruit softening or pithiness (Knee, 1982;Stow, 1993).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Calcium Deficiency Causes Pithiness in Japanese Pear (Pyrus pyrifolia cv. Niitaka) Fruit

Moon¹,

Jung²,

Lee³

et al. 2013

Korean Journal of Environmental Agriculture

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Section: Resultssupporting

confidence: 56%

Section: Introductionmentioning

confidence: 99%

Calcium Deficiency Causes Pithiness in Japanese Pear (Pyrus pyrifolia cv. Niitaka) Fruit

Moon¹,

Jung²,

Lee³

et al. 2013

Korean Journal of Environmental Agriculture

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show abstract

“…Emulsifiers are usually added into coating formulations to improve wettability, stability and adhesion to the food surface, while cross-linking agents are necessary to react with carbohydrates forming a solid polymeric matrix upon the food. In particular, the gelation of low-methoxyl pectins takes place in the presence of multivalent metal cations, such as calcium, due to their electrostatic interactions with the opposite charged cavities formed by polymer chains [59][60][61].…”

Section: Recent Trends In the Use Of Pectin Edible Coatingsmentioning

confidence: 99%

Natural Pectin Polysaccharides as Edible Coatings

et al. 2015

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Abstract:The most fashionable trends in food packaging research are targeted towards improvements in food quality and safety by increasing the use of environmentally-friendly materials, ideally those able to be obtained from bio-based resources and presenting biodegradable characteristics. Edible films represent a key area of development in new multifunctional materials by their character and properties to effectively protect food with no waste production. The use of edible films should be considered as a clean and elegant solution to problems related with waste disposal in packaging materials. In particular, pectin has been reported as one of the main raw materials to obtain edible films by its natural abundance, low cost and renewable character. The latest innovations in food packaging by the use of pectin-based edible films are reviewed in this paper, with special focus on the use of pectin as base material for edible coatings. The structure, properties related to the intended use in food packaging and main applications of pectins are herein reported.

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“…serve as source of calcium for the plant cells. Calcium ions cross link with middle lamella pectins of cell walls, stabilize cell membranes, affect cell turgor potential by preventing membrane leakage and inhibit browning related enzymes (Martın-Diana et al 2007). Effectiveness of different calcium sources in freshness maintenance can vary according to the produce (Aguayo et al 2008;Luna-Guzman and Barrett 2000), and the current study also reflected similar observations.…”

Section: Standardization Of Pretreatmentmentioning

confidence: 99%

Effect of pretreatments and modified atmosphere packaging on the shelf life and quality of fresh- cut green bell pepper

et al. 2015

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Present study was aimed at understanding the effect of pretreatments and modified atmosphere packaging on the quality of fresh-cut green bell pepper (Capsicum annuum L.) during low temperature storage. Dip treatment of freshly cut green bell pepper pieces in 2 % calcium propionate followed by surface drying and subsequent packing in cryovac PD961 film which maintained an equilibrium modified atmosphere of 13-14 % O2 and 7 % CO2 helped to extend the marketability till 9 days storage at 8°C. The microbiological quality was at the best level up to 6 days of storage, as evidenced by a surge in aerobic plate count, pectinolysers and pseudomonads on subsequent days. Head space volatile analysis of the produce at regular intervals showed a reduction in monoterpenoids and simultaneous increase of aldehydes and ketones, sesquiterpenoids, esters, furans and pyrazines during storage. Principal component analysis of the head space volatiles identified, cis -ocimene, 1,3, 8-paramenthatriene, trans 3-caren 2-ol, bergamotene, 2-hexenal, ethyl 1-decanol, (E)-3-hexenol and heptane thiol as the markers of freshness in minimally processed green bell pepper.

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Calcium for extending the shelf life of fresh whole and minimally processed fruits and vegetables: a review

Cited by 183 publications

References 49 publications

Calcium Deficiency Causes Pithiness in Japanese Pear (Pyrus pyrifolia cv. Niitaka) Fruit

Calcium Deficiency Causes Pithiness in Japanese Pear (Pyrus pyrifolia cv. Niitaka) Fruit

Natural Pectin Polysaccharides as Edible Coatings

Effect of pretreatments and modified atmosphere packaging on the shelf life and quality of fresh- cut green bell pepper

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