New advances in extending the shelf-life of fresh-cut fruits: a review

摘要: Minimally processed products are one of the major growing segments in food retail establishments. However, fresh-cut fruits still under study because difficulties preserving their fresh-like quality during prolonged periods. This paper intends to review most significant contributions regarding preservation without a modification its sensorial properties and provides an overview about last published advances. It covers aspects concerning conditions suggested by authors each processing steps such as washing, sanitation, cutting, dipping treatments and/or modified atmospheres, well those works studying influence these operations on shelf life extension fruit properties.