Calcium for extending the shelf life of fresh whole and minimally processed fruits and vegetables: a review

A. B. Martín-Diana; D. Rico; J. M. Frías; J. M. Barat; G. T.M. Henehan; C. Barry-Ryan

doi:10.1016/j.tifs.2006.11.027

Calcium for extending the shelf life of fresh whole and minimally processed fruits and vegetables: a review

A. B. Martín-Diana
, D. Rico
, J. M. Frías
, J. M. Barat
, G. T.M. Henehan
, C. Barry-Ryan

School of Electrical and Electronic Engineering

Research output: Contribution to journal › Review article › peer-review

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.

Original language	English
Pages (from-to)	210-218
Number of pages	9
Journal	Trends in Food Science and Technology
Volume	18
Issue number	4
DOIs	https://doi.org/10.1016/j.tifs.2006.11.027
Publication status	Published - Apr 2007

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title = "Calcium for extending the shelf life of fresh whole and minimally processed fruits and vegetables: a review",

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.",

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AU - Martín-Diana, A. B.

AU - Rico, D.

AU - Frías, J. M.

AU - Barat, J. M.

AU - Henehan, G. T.M.

AU - Barry-Ryan, C.

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N2 - 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.

AB - 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.

UR - https://www.scopus.com/pages/publications/33947256068

U2 - 10.1016/j.tifs.2006.11.027

DO - 10.1016/j.tifs.2006.11.027

M3 - Review article

AN - SCOPUS:33947256068

SN - 0924-2244

VL - 18

SP - 210

EP - 218

JO - Trends in Food Science and Technology

JF - Trends in Food Science and Technology

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ER -

Calcium for extending the shelf life of fresh whole and minimally processed fruits and vegetables: a review

Abstract

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