University of Lleida

About: University of Lleida is a education organization based out in Lleida, Spain. It is known for research contribution in the topics: Population & Pregnancy. The organization has 2939 authors who have published 5853 publications receiving 148417 citations. The organization is also known as: Escola Superior Politècnica & Universitat de Lleida.

Using polysaccharide-based edible coatings to enhance quality and antioxidant properties of fresh-cut melon

Abstract: The effect of alginate, pectin and gellan-based edible coatings on the shelf-life of fresh-cut ‘Piel de Sapo’ melon was investigated. Gas exchange, antioxidant properties, color, firmness, sensory quality and microbial growth of fresh-cut melon were studied during 15 days at 4 °C. Gellan, pectin and alginate coatings increased the water vapor resistance of fresh-cut melon, thus preventing dehydration. They also had an inhibitory effect on ethylene production although O2 and CO2 diffusion through coated melon tissue was not avoided. Calcium chloride used as a crosslinking agent helped to maintain fruit firmness. Edible coatings themselves did not improve microbiological stability of fresh-cut ‘Piel de Sapo’ melon packaged under passive modified atmosphere. Pectin or alginate could reduce the wounding stress induced in fresh-cut melon, which triggered an accumulation of total phenolic compounds and other compounds with antioxidant properties. In addition, pectin-based coating seemed to best maintain sensory attributes.

The use of packaging techniques to maintain freshness in fresh-cut fruits and vegetables: a review

Abstract: Summary Browning and other discolourations, softening, surface dehydration, water loss, translucency, off-flavour and off-odour development, as well as microbial spoilage are some of the most frequent causes of quality loss in fresh-cut products. Nowadays, the use of innovative modified atmospheres and edible coatings stands out among other techniques in the struggle for maintaining freshness and safety of fresh-cut fruits and vegetables. A few studies have demonstrated the effectiveness of these techniques when applied to different fresh-cut commodities. However, treatment and storage conditions for fresh-cut fruits are still being largely explored to better keep their fresh-like quality attributes. This review discusses the recent advances in the use of innovative modified atmosphere packaging (MAP) systems to maintain freshness of fresh-cut fruits and vegetables. Furthermore, special attention is devoted to the development of coatings that can be used as a complement or alternative to MAP.