Articles
Application of innovative physical treatments to optimize the process sustainability for fresh and fresh-cut fruit and vegetables transformation, improving shelf-life and safety: results and future perspectives
Article number
1442_42
Pages
317 – 324
Language
English
Abstract
Physical postharvest technologies are spreading in recent years, aiming at the minimization of side effects, nutrient losses and water consumption during processing of minimally processed horticultural products.
Consequently, they are valuable as an environmental-friendly alternative to high-temperature treatments or chemical compounds, however there is the need to study their advantages and disadvantages.
Among physical treatments, microwave heating was studied as part of the project “Applicazione di trattamenti fisici innovativi per ottimizzare la sostenibilità dei processi di trasformazione di prodotti ortofrutticoli freschi e di IV gamma migliorandone shelf life e sicurezza (Application of innovative physical treatments to optimize the sustainability of the transformation processes of fresh and fresh-cut fruit and vegetables, improving shelf-life and safety) – BDA94486”, funded by Apulia region within the POR PUGLIA FESR FSE 2014 2020, Azione 10.4 REsearch for INnovation (REFIN) – “Interventi volti a promuovere la ricerca e per l’istruzione universitaria”. Application of microwave energy aims at lowering microbial load while retaining fresh-like characteristics of fresh and fresh-cut fruits.
Results and future perspectives are summarized in this paper.
Among others, the main results of the project were represented by the development of a prototype of a solid-state microwave system, and the application of the microwave technology on table grape and fresh cut apples, deepening knowledge about mode of action and practical application.
The effect of the treatment, or of the combination of more treatments in a hurdle technology approach, on the quality and safety of minimally processed fruit was studied, underlining the difficulty in the identification of the most effective treatment.
As for table grape, tissue damages and worsening of microbiological quality can occur with energies greater than 8000 kJ. Fresh cut apples benefit from the combined application of microwave heating and antibrowning solution.
The results obtained will represent the starting point for further experiments.
Consequently, they are valuable as an environmental-friendly alternative to high-temperature treatments or chemical compounds, however there is the need to study their advantages and disadvantages.
Among physical treatments, microwave heating was studied as part of the project “Applicazione di trattamenti fisici innovativi per ottimizzare la sostenibilità dei processi di trasformazione di prodotti ortofrutticoli freschi e di IV gamma migliorandone shelf life e sicurezza (Application of innovative physical treatments to optimize the sustainability of the transformation processes of fresh and fresh-cut fruit and vegetables, improving shelf-life and safety) – BDA94486”, funded by Apulia region within the POR PUGLIA FESR FSE 2014 2020, Azione 10.4 REsearch for INnovation (REFIN) – “Interventi volti a promuovere la ricerca e per l’istruzione universitaria”. Application of microwave energy aims at lowering microbial load while retaining fresh-like characteristics of fresh and fresh-cut fruits.
Results and future perspectives are summarized in this paper.
Among others, the main results of the project were represented by the development of a prototype of a solid-state microwave system, and the application of the microwave technology on table grape and fresh cut apples, deepening knowledge about mode of action and practical application.
The effect of the treatment, or of the combination of more treatments in a hurdle technology approach, on the quality and safety of minimally processed fruit was studied, underlining the difficulty in the identification of the most effective treatment.
As for table grape, tissue damages and worsening of microbiological quality can occur with energies greater than 8000 kJ. Fresh cut apples benefit from the combined application of microwave heating and antibrowning solution.
The results obtained will represent the starting point for further experiments.
Authors
M.L.V. de Chiara
Keywords
physical techniques, microwave, minimally processed products, regional project, postharvest quality
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