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- Title
MINIMALLY PROCESSING AND PRESERVATION METHODS FOR SHELF-LIFE PROLONGING OF DIFFERENT TYPES OF FRUITS.
- Authors
POPESCU, Paul-Alexandru; NICOLAE, Ioana-Cătălina; MITELUȚ, Amalia Carmen; POPA, Elisabeta Elena; DRĂGHICI, Mihaela Cristina; VIȘAN, Valerica Luminița; POPA, Mona Elena
- Abstract
Minimally processed fruits are characterized by a short storage period, due to their high sensitivity to microbial and physico-chemical alteration due to the increased respiration rate and more ethylene production, which stimulates the overripening and the injury of the fruit tissue. Moreover, microbial alteration may present a food safety risk for the end consumers, fruits mostly being consumed in raw state. In addition, consumers have become more critical regarding the use of synthetic food additives utilized to increase the shelf life or to improve some sensorial characteristics of the fruits. Controlled temperature and hygiene of the whole supply chain offers the necessary conditions to maintain the quality of the products and to stop the alteration and cross contamination with pathogenic microorganisms. Because fresh fruits shelf life very much depends on certain temperatures and relative humidity parameters, to avoid spoilage, they must be handled properly during all the stages prior to their commercial points. The storage time of the majority of fruits is determined by changes in their sensorial characteristics and, therefore, in order to extend the shelf life and maintaining good quality, farmers and processors must keep the them at the optimum storage conditions that could be specific to each specie and variety.
- Subjects
FRUIT; MICROBIAL contamination; FOOD additives; ARTIFICIAL foods; HUMIDITY
- Publication
Scientific Papers. Series B. Horticulture, 2022, Vol 66, Issue 1, p863
- ISSN
2285-5653
- Publication type
Article