Edible Coatings for Fresh-Cut Fruits

作者：Guadalupe I. Olivas, Gustavo V. Barbosa‐Cánovas · 发表于：Critical Reviews in Food Science and Nutrition · 年份：2005 · DOI：10.1080/10408690490911837 · 被引用次数：407 · 研究领域：Postharvest Quality and Shelf Life Management、Nanocomposite Films for Food Packaging、Plant Physiology and Cultivation Studies

The production of fresh-cut fruits is increasingly becoming an important task as consumers are more aware of the importance of healthy eating habits, and have less time for food preparation. A fresh-cut fruit is a fruit that has been physically altered from its original state (trimmed, peeled, washed and/or cut), but remains in a fresh state. Unfortunately since fruits have living tissue, they undergo enzymatic browning, texture decay, microbial contamination, and undesirable volatile production, highly reducing their shelf life if they are in any way wounded. Edible coatings can be used to help in the preservation of minimally processed fruits, providing a partial barrier to moisture, oxygen and carbon dioxide, improving mechanical handling properties, carrying additives, avoiding volatiles loss, and even contributing to the production of aroma volatiles.