บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Minimally processed fruits: an update on browning control

Maria Cristina Salcini and Riccardo Massantini

Stewart Postharvest Review, Volume 1, Number 3, October 2005, pp. 1-7(7)

2005

บทคัดย่อ

Minimally processed fruits: an update on browning control Purpose of review: This article reviews studies conducted o­n minimally processed fruit in the past five years, particularly those that focus o­n probably the main quality attribute of fresh-cut fruit, colour.

Findings: Many of these papers indicate that a combination of different methods, both chemical and physical, might control the browning of cut surfaces more efficiently. The use of alternative gas mixtures and volatile compounds, in modified atmosphere packaging, has been studied with positive results for maintaining colour. Edible coatings and wraps have also been suggested as promising new tools that can be used in preventing the discolouration of minimally processed fruits.

Limitations: Consumers dislike the use of additives o­n fresh-cut produce and some chemicals are prohibited in many countries. The cost of preservative technologies (both chemical and physical) should be worth the improved quality.

Direction for further research: More attention should be focused o­n the physiology of fresh-cut fruits to better understand the metabolic reactions that occur at cutting and how they influences browning. Researchers should also give more attention to studies o­n varieties more suitable for minimal processing, and o­n the choice of the optimum ripening stage for processing.