Recent advances in modified atmosphere packaging and edible coatings to maintain quality of fresh-cut fruits and vegetables

Abstract

Processing of fruits and vegetables generates physiological stresses in the still living cut tissue, leading to quality deterioration and shorter shelf life as compared with fresh intact produces. Several strategies can be implemented with the aim to reduce the rate of deterioration of fresh-cut commodities. Such strategies include low temperature maintenance from harvest to retail and the application of physical and chemical treatments such as modified atmosphere packaging (MAP) with low O and high CO levels and antioxidant dips. Other technologies such as edible coatings with natural additives, new generation of coatings using nanotechnological solutions such as nanoparticles, nanoencapsulation, and multilayered systems, and nonconventional atmospheres such as the use of pressurized inert/noble gases and high levels of O have gained a lot of interest as a possibility to extend the shelf life of minimally processed fruits and vegetables. However, the high perishability of these products challenges in many cases their marketability by not achieving sufficient shelf life to survive the distribution system, requiring the combination of treatments to assure safety and quality. This review reports the recent advances in the use of MAP, edible coatings, and the combined effect of both technologies to extend the shelf life of fresh-cut fruits and vegetables.

Effect of Nano-SiOx/Chitosan Complex Coating on the Physicochemical Characteristics and Preservation Performance of Green Tomato

“…The lower water vapor transmission correlated with lower weight loss [23], and this can also be seen in the present study. In addition, the higher CO 2 transmission coefficient and lower O 2 transmission coefficient during NSCC coating create a better microenvironment with low oxygen and high carbon dioxide to reduce fruit respiration rate and further delay senescence [24]. Limiting microbial load is also a critical factor to delay senescence and increase the shelf life of the fruits [25].…”

Effect of carbon dots with chitosan coating on microorganisms and storage quality of modified‐atmosphere‐packaged fresh‐cut cucumber

“…MAP is one of the world's most recognized preservation methods to maintain the microbial and physicochemical quality of fresh foods . Saxena et al .…”

“…MAP is one of the world's most recognized preservation methods to maintain the microbial and physicochemical quality of fresh foods. [8][9][10][11][12] Saxena et al 13 used MAP (3 kPa oxygen (O 2 ), 5 kPa carbon dioxide (CO 2 )) to reduce physiological and quality changes such as respiration rate, texture, and color of fresh-cut jackfruit bulbs at 6 ∘ C during storage. Oms-Oliu et al 14 showed that MAP (2.5 kPa O 2 , 7 kPa CO 2 ) inhibited bacterial, yeast, and mold growth for fresh-cut pear at 4 ∘ C during a storage period of 10 days.…”

Reducing Postharvest Losses of Spinach Stored at Nonoptimum Temperatures with the Implementation of Passive Modified Atmosphere Packaging

“…The two main types of MAP are active and passive modification of the atmosphere (Zagory and Kader, 1988). In active MAP, the desired atmosphere is established rapidly by flushing the desirable gas mixture in the package (Ghidelli and P erez-Gago, 2018). In passive MAP, the desired atmosphere is established after a ''lag'' period, as a result of the synergistic effect of the package film permeability and the respiration rate of the commodity (Charles et al, 2008;Lange, 2000).…”