Introduction to Fresh Cut Fruits

This study indicate that the CNF-based coatings have the potential on the maintenance of quality attributes of whole and fresh-cut fruits after harvesting and during storage.

Moreover, the synergy of UVC-LEDs with other preservation methods would have a potential application in the fresh-cut fruit processing industry to present enhanced inactivation efficiency and to better maintain the nutritional and sensory qualities of fresh-cut fruits.

The results indicated that the formulation is effective and promising for the preservation of fresh-cut fruits.

The study was focused on the effectiveness of Centella asiatica extract in microbial reduction and retarding browning formation of the samples obtained from fresh-cut fruits and vegetables (FCFV) during room temperature displayed (RTD) and chilled storage (CS).

Therefore, sodium alginate films with thymol have strong potential as a cling wrap material used in the packaging of fresh-cut fruits.

This study aims to understand Italian consumers’ demand for fresh-cut fruits and to explore whether this trend is also affected by the prevalence of healthy lifestyles.

Honeydew, orange, apple, and watermelon were selected as representatives since they are mainly used as fresh-cut fruits.

Fresh-cut fruits and vegetables (FCFV) consumption has increased significantly in recent years.

This work provides a basis for future molecular studies of eggplants, and lays a theoretical foundation for the development of browning-resistant fresh-cut fruits and vegetables.

The usage of edible coatings (ECs) represents an emerging approach for extending the shelf life of highly perishable foods, such as fresh and fresh-cut fruits and vegetables.

Among various approaches to ensure the uninterrupted and safe supply of fresh/fresh-cut fruits and vegetables, edible coatings have been widely investigated to retain quality and enhance shelf-life.

The estimation of growth or inactivation of bacterial population in fruits during preservation and storage provides useful information for the improvement of the safety of fresh-cut fruits and vegetables.

This study investigated the combined bactericidal efficacy of slightly acidic electrolyzed water (SAEW), fumaric acid (FA), and ultravioletC waterproof light-emitting diodes (UVC W-LED) for the control of Staphylococcus aureus and Listeria monocytogenes in fresh-cut fruits.

Fresh-cut fruits are susceptible for microbial contamination during handling and storage.

gymnorhiza CTs are promising antibrowning agents for fresh-cut fruits.

This study concludes that the SA/CMC film developed with shallot stalk extract can be used for wrapping of fresh-cut fruits and vegetables.

BACKGROUND The greatest hurdle to commercial marketing of fresh-cut fruits and vegetables is limited shelf-life due to microbial hazards and quality deterioration.

Salmonella enterica is frequently implicated in foodborne disease outbreaks associated with fresh-cut fruits.

Edible coatings (ECs) have attracted increasing attention in the last years as a simple yet effective approach to increase the storability of perishable foods, such as fresh or fresh-cut fruits and vegetables, contributing to maintaining their quality by reducing respiration rate and water loss.

Consumers demand for good appearance and safe fresh-cut fruits without synthetic preservatives.

Additionally, the growth of Listeria monocytogenes in selected fresh-cut fruits was evaluated, and their growth curves were analyzed using predictive growth modeling.

summarized the current status and challenges of the application of carbon nanoparticles for the fresh-cut fruits and vegetables.

The objective of the article is to provide a systematic review of the preservative effect of the available hurdles implemented during processing and packaging of fresh-cut fruits and vegetables, focusing on recent applications aiming at improving product quality and prolonging their limited shelf life.

Calcium chloride (CaCl2) has been widely used to maintain the quality of fresh-cut fruits and vegetables because it stabilizes and strengthens the membrane system against fungal attacks.

This combination brings great potential for improving the quality of fresh-cut fruits and vegetables by allowing the incorporation of natural and multifunctional additives directly into food formulations.

Fresh-cut fruits of Ananas comosus (pineapple) and Musa acuminata (banana) have a relatively short shelf-life hence the need to enhance their quality.

Thus, this chapter will discuss advances in edible coatings for whole and fresh cut fruits and vegetables.

ConclusionsThe study proved that dipping fresh cut fruits in CaCl2 solution (extracted from eggshell and commercially available) extend its shelf-life for 15 days.