scholarly journals Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables

2017 ◽  
Vol 64 ◽  
pp. 23-38 ◽  
Author(s):  
Liang Ma ◽  
Min Zhang ◽  
Bhesh Bhandari ◽  
Zhongxue Gao
Keyword(s):  
Shelf Life ◽  
Fruits And Vegetables ◽  
Life Extension ◽  
Shelf Life Extension ◽  
Recent Developments ◽  
Fresh Cut

scholarly journals Active and Intelligent Packaging with Phase Change Materials to Promote the Shelf Life Extension of Food Products

2020 ◽  
Author(s):  
Sasi Madhan ◽  
Christophe Espírito Santo ◽  
Luís P. Andrade . ◽  
Pedro D. Silva . ◽  
Pedro D. Gaspar .
Keyword(s):  
Phase Change ◽  
Shelf Life ◽  
Fruits And Vegetables ◽  
Phase Change Materials ◽  
Active Packaging ◽  
Life Extension ◽  
Box Dimension ◽  
Intelligent Packaging ◽  
Post Harvest ◽  
Shelf Life Extension

Active packaging aims to extend the shelf life of fruits and vegetables using active agents such as Oxygen, Carbon-di-oxide, ethylene scavengers and moisture absorber. Intelligent packaging provides information about the fruits quality inside the package to the customer and this packaging technology detects the internal changes of fruits and vegetables using sensors and indicators. Further to improve the post-harvest storage PCM such as Rubitherm can be used depending on the package box dimension to remove the field heat from the products and maintain its temperature with low variation during transport and display. Gel packs having less weight with PET and PS can also be an alternate method in the packaging. The application of these technologies may lead to a revolution in post-harvest storage, transportation, and further retail sale. This paper reviews the theoretical principles of food packaging and recent developments in packaging technologies using PCMs. Keywords: Active packaging, Intelligent packaging, Phase change materials, Shelf life extension, Fruits

Development of a multilayered antimicrobial edible coating for shelf-life extension of fresh-cut cantaloupe (Cucumis melo L.) stored at 4 °C

LWT ◽  
2014 ◽  
Vol 56 (2) ◽  
pp. 341-350 ◽  
Author(s):  
Mauricio E. Martiñon ◽  
Rosana G. Moreira ◽  
M. Elena Castell-Perez ◽  
Carmen Gomes
Keyword(s):  
Shelf Life ◽  
Cucumis Melo ◽  
Edible Coating ◽  
Life Extension ◽  
Shelf Life Extension ◽  
Fresh Cut ◽  
Cucumis Melo L

Effect of superatmospheric and low oxygen modified atmospheres on shelf-life extension of fresh-cut melon

Food Control ◽  
2008 ◽  
Vol 19 (2) ◽  
pp. 191-199 ◽  
Author(s):  
G. Oms-Oliu ◽  
R.M. Raybaudi-Massilia Martínez ◽  
R. Soliva-Fortuny ◽  
O. Martín-Belloso
Keyword(s):  
Shelf Life ◽  
Life Extension ◽  
Low Oxygen ◽  
Modified Atmospheres ◽  
Shelf Life Extension ◽  
Fresh Cut

Application of edible coatings and repetitive pulsed light for shelf life extension of fresh-cut cantaloupe ( Cucumis melo L. reticulatus cv. Glamour)

2017 ◽  
Vol 129 ◽  
pp. 64-78 ◽  
Author(s):  
Pei Chen Koh ◽  
Mohd Adzahan Noranizan ◽  
Zainal Abedin Nur Hanani ◽  
Roselina Karim ◽  
Siti Zaharah Rosli
Keyword(s):  
Shelf Life ◽  
Cucumis Melo ◽  
Life Extension ◽  
Edible Coatings ◽  
Pulsed Light ◽  
Shelf Life Extension ◽  
Fresh Cut ◽  
Cucumis Melo L

Shelf-life extension of fresh-cut “Fuji” apples at different ripeness stages using natural substances

2007 ◽  
Vol 45 (2) ◽  
pp. 265-275 ◽  
Author(s):  
Rosa M. Raybaudi-Massilia ◽  
Jonathan Mosqueda-Melgar ◽  
Angel Sobrino-López ◽  
Robert Soliva-Fortuny ◽  
Olga Martín-Belloso
Keyword(s):  
Shelf Life ◽  
Life Extension ◽  
Shelf Life Extension ◽  
Natural Substances ◽  
Fresh Cut
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