New advances inextending the shelf-life of fresh-cutfruits: a review
Robert C. Soliva-Fortuny andOlga Martı ´n-Belloso*
Department of Food Technology, UTPV-CeRTA,University of Lleida, Av. Alcalde Rovira Roure 191,25198 Lleida, Spain (tel.: +34-973-702593; fax: +34-973-702596; e-mail: firstname.lastname@example.org)
Minimally processed products are one of the major growingsegments in food retail establishments. However, fresh-cutfruits are still under study because of the diﬃculties in pre-serving their fresh-like quality during prolonged periods.This paper intends to review the most signiﬁcant contribu-tions regarding preservation of fresh-cut fruits without asigniﬁcant modiﬁcation of its sensorial properties and pro-vides an overview about the last published advances. Itcovers aspects concerning conditions suggested by authorsin each one of the processing steps such as washing, sani-tation, cutting, dipping treatments and/or preservationunder modiﬁed atmospheres, as well as those works study-ing the inﬂuence of these operations on the shelf life andquality extension of fresh-cut fruit products without mod-iﬁcation of their sensorial properties.
Impact of processing operations on fresh-cut fruittissues
Washing and sanitizing operations
Sanitation of whole fruits is conducted generally withan initial rinse in tap water to eliminate pesticide resi-dues, plant debris and other possible contamination,followed by a dip in chlorinated water to reduce eﬀec-tively the microbial loads on the fruit surface. Chlorineis normally used for the disinfection of the fruit surfaceby adding sodium hypoclorite (NaOCl) to the washwater. Dips in water from 50 to 200 ppm of added freechlorine are commonly used in literature for pomefruits, either before processing or during pre- and post-cutting operations (Bett
Surface treatments are necessary to delay physiologi-cal decay in fruit tissues, thus stabilising the fruit surfaceand preventing degradative processes that curb thequality of the product. Firstly, dipping treatments arebeneﬁcial because the enzymes and substrates releasedfrom injured cells during cutting operations are rinsedfrom the product surface.Dipping times range from 1 to 5 min in most pub-lished works.Luna-Guzman, Cantwell, and Barrett(1999), who studied the inﬂuence of CaCl