ARROW@DIT

Title

Calcium for Extending the Shelf Life of Fresh Whole and Minimally Processed Fruits and Vegetables

Authors

Ana Belen Martin-Diana, Dublin Institute of TechnologyFollow
Daniel Rico, Dublin Institute of TechnologyFollow
Jesus Maria Frias, Dublin Institute of TechnologyFollow
J. Barat, Universidad Politecnica de Camino de Vera
Gary Henehan, Dublin Institute of TechnologyFollow

Document Type

Article

Rights

This item is available under a Creative Commons License for non-commercial use only

Disciplines

Microbiology

Publication Details

Trends in Food Science & Technology, vol.18, 2007, pp.210-218.

Available from the publisher here http://www.sciencedirect.com/science?_ob=ArticleListURL&_method=list&_ArticleListID=1783985686&_sort=r&_st=13&view=c&_acct=C000056897&_version=1&_urlVersion=0&_userid=2322584&md5=b4b6c36ccbd9378c5217f476b4dbe145&searchtype=a

Abstract

The preservation of quality of fresh products is relevant for the industry due to its economic impact. This paper presents a comprehensive review of the use of different sources of calcium to preserve fresh fruits and vegetables in order to extend the shelf life and enhance the nutritional value. Emphasis is on discussing about the best sources of calcium, concentration, temperature and method of application, suitability of the commodities; and some hints for the cost/benefit analysis are presented.

Recommended Citation

Martin-Diana, A., Rico, D., Frias, J., Barat, J., Henehan, G., Barry-Ryan, C.: Calcium for extending the shelf life of fresh whole and minimally processed fruits and vegetables: a review. Trends in Food Science & Technology, Volume 18, Issue 4, April 2007, Pages 210-218.