Published in Scientific Papers. Series B, Horticulture, Vol. LXVI, Issue 1
Written by Paul-Alexandru POPESCU, Ioana-Cătălina NICOLAE, Amalia Carmen MITELUȚ, Elisabeta Elena POPA, Mihaela Cristina DRĂGHICI, Valerica Luminița VIȘAN, Mona Elena POPA
Minimally processed fruits are characterized by a short storage period, due to their high sensitivity to microbial and physico-chemical alteration due to the increased respiration rate and more ethylene production, which stimulates the overripening and the injury of the fruit tissue. Moreover, microbial alteration may present a food safety risk for the end consumers, fruits mostly being consumed in raw state. In addition, consumers have become more critical regarding the use of synthetic food additives utilized to increase the shelf life or to improve some sensorial characteristics of the fruits. Controlled temperature and hygiene of the whole supply chain offers the necessary conditions to maintain the quality of the products and to stop the alteration and cross contamination with pathogenic microorganisms. Because fresh fruits shelf life very much depends on certain temperatures and relative humidity parameters, to avoid spoilage, they must be handled properly during all the stages prior to their commercial points. The storage time of the majority of fruits is determined by changes in their sensorial characteristics and, therefore, in order to extend the shelf life and maintaining good quality, farmers and processors must keep the them at the optimum storage conditions that could be specific to each specie and variety.
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