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Research Journal of Environmental Sciences
  Year: 2012 | Volume: 6 | Issue: 3 | Page No.: 93-106
DOI: 10.3923/rjes.2012.93.106
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Investigation of Approaches to Preserve Postharvest Quality and Safety in Fresh-cut Fruits and Vegetables

H.S. Hajizadeh and M. Kazemi

Fresh cut fruits and vegetables raise food safety concerns including physiological and pathological limitations since they are often processed in a ripe stage which makes them more susceptible to quality deterioration. In this review, we investigated some advances for the maintenance of fresh-cut fruits and vegetables quality, including synthetic chemicals or plant natural antimicrobials and antioxidants, calcium salts, hot water and anoxia treatments, different type of coating and atmosphere conditions. In this review Phenylalanine Ammonia-lyase (PAL), Polyphenol Oxidase (PPO) and membrane permeability were discussed. Although, increasing in browning enzymes activities is documented in some cases but it seems that the main reason for browning inhibition of the fresh-cut products may be because of the maintenance of compartmentation between enzymes and their substrates, preventing enzymatic reaction.
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  •    Chemical Compositional and Intra Provenance Variation for Content of Essential Oil in Eucalyptus crebra
  •    Chemical Composition of Juniperus oxycedrus L. subsp macrocarpa Essential Oil and Study of Their Herbicidal Effects on Germination and Seedling Growth of Weeds
  •    Role of Salicylic Acid in Decreases of Membrane Senescence in Cut Carnation Flowers
  •    Effect of Calcium Chloride and Salicylic Acid Treatments on Quality Characteristics of Kiwifruit (Actinidia deliciosa cv. Hayward) During Storage
How to cite this article:

H.S. Hajizadeh and M. Kazemi, 2012. Investigation of Approaches to Preserve Postharvest Quality and Safety in Fresh-cut Fruits and Vegetables. Research Journal of Environmental Sciences, 6: 93-106.

DOI: 10.3923/rjes.2012.93.106






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