Developments in technology of storage and handling of fresh fruits and vegetables

Salunkhe, D. K.; Wu, M. T.; Rahman, Abdul R

doi:10.1080/10408397409527170

Cited by 28 publications

(16 citation statements)

References 136 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Fruits and vegetables are susceptible to spoilage by microorganisms. Postharvest spoilage was estimated to be about onefourth of all produce harvested (Salunkhe 1974;Salunkhe and Kadam 1998). The survival and growth of pathogenic microorganisms are the major food safety concerns in fresh and minimally processed fruits and vegetables due to possible contamination during preparation and increased nutrients and cellular fluid on the fresh-cut surface.…”

Section: Preharvest Factorsmentioning

confidence: 99%

Innovations in the Development and Application of Edible Coatings for Fresh and Minimally Processed Fruits and Vegetables

Lin¹,

Zhao²

2007

Comp Rev Food Sci Food Safe

518

301

View full text Add to dashboard Cite

One of the major growth segments in the food retail industry is fresh and minimally processed fruits and vegetables. This new market trend has thus increased the demands to the food industry for seeking new strategies to increase storability and shelf life and to enhance microbial safety of fresh produce. The technology of edible coatings has been considered as one of the potential approaches for meeting this demand. Edible coatings from renewable sources, including lipids, polysaccharides, and proteins, can function as barriers to water vapor, gases, and other solutes and also as carriers of many functional ingredients, such as antimicrobial and antioxidant agents, thus enhancing quality and extending shelf life of fresh and minimally processed fruits and vegetables. This review discusses the rationale of using edible coatings on fresh and minimally processed produce, the challenges in developing effective coatings that meet the specific criteria of fruits and vegetables, the recent advances in the development of coating technology, the analytical techniques for measuring some important coating functionalities, and future research needs for supporting a broad range of commercial applications.

show abstract

Section: Preharvest Factorsmentioning

confidence: 99%

Innovations in the Development and Application of Edible Coatings for Fresh and Minimally Processed Fruits and Vegetables

Lin¹,

Zhao²

2007

Comp Rev Food Sci Food Safe

518

301

View full text Add to dashboard Cite

show abstract

“…About 25% of all produce harvested worldwide undergoes spoilage before reaching the consumer. 23 This prevents the impact of improved horticultural and technological innovations from being fully realized and stresses the need for improved methods of handling, packaging, and storage of produce.…”

Section: Fruits and Vegetablesmentioning

confidence: 99%

Requirements for foods packaged in polymeric films∗

Rizvi

Perdue

1981

C R C Critical Reviews in Food Science and Nutrition

View full text Add to dashboard Cite

The requirements of barrier properties of packaging materials against environmental factors vary with food products. The chemical, physical, and biological mechanisms of food deterioration due to environmental factors, vital properties required in packaging materials, and developments in progress and future trends to maintain the required standard of food quality have been critically reviewed. Theoretical and experimental results for a variety of food products in relation to the properties of the packaging materials are discussed. Methods of prediction of food stability and their industrial applications are also emphasized by specific examples.

show abstract

“…Procedures used to hasten or retard ripening and softening of fruits during storage, such as controlled atmosphere and controlled temperature storage and treatment with ethylene (Smock and Neubert 1950;Sacher 1973), modify and control physiological senescence in fruits. The rate of change in texture (Salunkhe and Wu 1974) and in pectin solubility is altered through rather fundamental mechanisms.…”

Section: Maturation and Storage Of Fruitsmentioning

confidence: 99%

The Chemistry of Texture in Fruits and Vegetables

Buren

1979

Journal of Texture Studies

388

270

View full text Add to dashboard Cite

This review is concerned with the chemistry of the major primary cell wall components, pectins, hemicelluloses and cellulose, under conditions found during the normal handling of fruits and vegetables. These polymeric components are considered separately, then their combined changes during maturation, storage and processing are covered. The effects of tissue conditions, pH, enzymes and salt concentrations on the rate and degree of change are discussed. A large part of the review deals with the important texture‐affecting reactions of pectic materials including glycosidic hydrolysis, β‐elimination type depolymerization, demethoxylation, and complex formation.

show abstract

Developments in technology of storage and handling of fresh fruits and vegetables

Cited by 28 publications

References 136 publications

Innovations in the Development and Application of Edible Coatings for Fresh and Minimally Processed Fruits and Vegetables

Innovations in the Development and Application of Edible Coatings for Fresh and Minimally Processed Fruits and Vegetables

Requirements for foods packaged in polymeric films∗

The Chemistry of Texture in Fruits and Vegetables

Contact Info

Product

Resources

About