The purpose of this review is to provide an overview of current packaging systems, eg active
packaging and intelligent packaging, for various foods. Active packaging, such as modified …

Background Fruit and vegetable (F&V) harvested from plants trigger a series of stress-
related physiological processes, potentially resulting in quality deterioration and …

Fresh-cut fruits have been observed to deteriorate more rapidly than the intact ones leading
to increased surface browning, textural breakdown and development of off-flavor. These …

Processing of fruits and vegetables generates physiological stresses in the still living cut
tissue, leading to quality deterioration and shorter shelf life as compared with fresh intact …

This study assessed Aloe vera gel (AV) and modified atmosphere packaging (MAP)
treatments on weight loss, respiration rate, color, firmness, soluble solids content (SSC) …

Abstract Effects of chitosan combined with different concentrations of nisin on quality
enhancement of large yellow croaker (Pseudosciaena crocea) stored at 4° C were …

In this article, we report in detail the use of protective gases to extend the shelf-life of
polymer-film-packed foodstuff and reduce the most typical bacteria and microorganisms that …

The quality of fresh and fresh-cut (FC) fruit can be preserved by creating an optimal
atmospheric condition around the product. Extensive research has been reported on the …

Plant extracts are being studied in the development of novel edible food coatings. The
antioxidant and antimicrobial compounds that naturally occur in some plants are the key …

The problems that are usually associated with fresh-cut commodities are the rapid depletion
of nutritional value and the presence of high microbial populations. Ozone is a strong …