Fresh Cut Fruits(鲜切水果)研究综述
Fresh Cut Fruits 鲜切水果 - 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. [1] 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. [2] The results indicated that the formulation is effective and promising for the preservation of fresh-cut fruits. [3] 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). [4] Therefore, sodium alginate films with thymol have strong potential as a cling wrap material used in the packaging of fresh-cut fruits. [5] 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. [6] Honeydew, orange, apple, and watermelon were selected as representatives since they are mainly used as fresh-cut fruits. [7] Fresh-cut fruits and vegetables (FCFV) consumption has increased significantly in recent years. [8] 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. [9] 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. [10] 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. [11] 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. [12] 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. [13] Fresh-cut fruits are susceptible for microbial contamination during handling and storage. [14] gymnorhiza CTs are promising antibrowning agents for fresh-cut fruits. [15] This study concludes that the SA/CMC film developed with shallot stalk extract can be used for wrapping of fresh-cut fruits and vegetables. [16] BACKGROUND The greatest hurdle to commercial marketing of fresh-cut fruits and vegetables is limited shelf-life due to microbial hazards and quality deterioration. [17] Salmonella enterica is frequently implicated in foodborne disease outbreaks associated with fresh-cut fruits. [18] 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. [19] Consumers demand for good appearance and safe fresh-cut fruits without synthetic preservatives. [20] Additionally, the growth of Listeria monocytogenes in selected fresh-cut fruits was evaluated, and their growth curves were analyzed using predictive growth modeling. [21] summarized the current status and challenges of the application of carbon nanoparticles for the fresh-cut fruits and vegetables. [22] 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. [23] 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. [24] 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. [25] Fresh-cut fruits of Ananas comosus (pineapple) and Musa acuminata (banana) have a relatively short shelf-life hence the need to enhance their quality. [26] Thus, this chapter will discuss advances in edible coatings for whole and fresh cut fruits and vegetables. [27]这项研究表明，基于 CNF 的涂层具有在收获后和储存期间保持完整和鲜切水果质量属性的潜力。 [1] 此外，UVC-LED 与其他保鲜方法的协同作用将在鲜切水果加工行业具有潜在应用，以提高灭活效率并更好地保持鲜切水果的营养和感官品质。 [2] 结果表明，该配方对鲜切水果保鲜效果良好，前景看好。 [3] 该研究的重点是积雪草提取物在室温展示 (RTD) 和冷藏 (CS) 期间从鲜切水果和蔬菜 (FCFV) 获得的样品中微生物减少和延缓褐变形成的有效性。 [4] 因此，含有百里酚的海藻酸钠薄膜具有作为鲜切水果包装保鲜膜材料的巨大潜力。 [5] 本研究旨在了解意大利消费者对鲜切水果的需求，并探讨这一趋势是否也受到健康生活方式流行的影响。 [6] 以蜜露、橙子、苹果和西瓜为代表，因为它们主要用作鲜切水果。 [7] 近年来，鲜切水果和蔬菜（FCFV）的消费量显着增加。 [8] 该工作为今后茄子的分子研究提供了基础，为开发抗褐变鲜切果蔬奠定了理论基础。 [9] 可食用涂层 (EC) 的使用代表了一种延长易腐烂食品（如新鲜和鲜切水果和蔬菜）保质期的新兴方法。 [10] 在确保新鲜/鲜切水果和蔬菜不间断和安全供应的各种方法中，可食用涂层已被广泛研究以保持质量和延长保质期。 [11] 估计水果在保存和储存过程中细菌种群的生长或失活为提高鲜切水果和蔬菜的安全性提供了有用的信息。 [12] 本研究调查了微酸性电解水 (SAEW)、富马酸 (FA) 和紫外线 C 防水发光二极管 (UVC W-LED) 的组合杀菌效果，用于控制鲜切水果中的金黄色葡萄球菌和单核细胞增生李斯特菌。 [13] 鲜切水果在处理和储存过程中容易受到微生物污染。 [14] gymnorhiza CTs 是有前途的鲜切水果抗褐变剂。 [15] 本研究得出结论，用葱梗提取物开发的SA/CMC薄膜可用于鲜切水果和蔬菜的包装。 [16] 背景 鲜切水果和蔬菜商业营销的最大障碍是由于微生物危害和质量恶化而导致的保质期有限。 [17] 肠沙门氏菌经常与鲜切水果相关的食源性疾病爆发有关。 [18] 可食用涂料 (EC) 在过去几年中引起了越来越多的关注，它是一种简单而有效的方法，可以提高新鲜或鲜切水果和蔬菜等易腐食品的储存性，通过降低呼吸速率和水分流失来维持其质量. [19] 消费者需要外观美观、安全且不含合成防腐剂的鲜切水果。 [20] 此外，还评估了选定鲜切水果中单核细胞增生李斯特菌的生长情况，并使用预测生长模型分析了它们的生长曲线。 [21] 总结了碳纳米粒子在鲜切果蔬中的应用现状和挑战。 [22] 本文的目的是对鲜切水果和蔬菜的加工和包装过程中实施的可用障碍的防腐效果进行系统评价，重点关注旨在提高产品质量和延长其有限保质期的近期应用。 [23] 氯化钙 (CaCl2) 已被广泛用于保持鲜切水果和蔬菜的质量，因为它可以稳定和增强膜系统免受真菌侵袭。 [24] 这种组合通过允许将天然和多功能添加剂直接掺入食品配方中，为提高鲜切水果和蔬菜的质量带来了巨大潜力。 [25] Ananas comosus（菠萝）和Musa acuminata（香蕉）的鲜切水果保质期相对较短，因此需要提高其质量。 [26] 因此，本章将讨论整个和鲜切水果和蔬菜的可食用涂层的进展。 [27]