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

被引：140

作者：

Martin-Diana, A. B.

Rico, D.

Frias, J. M.

Barat, J. M.

Henehan, G. T. M.

Barry-Ryan, C.

机构：

[1] Dublin Inst Technol, Sch Food Sci & Environm Hlth, Postharvest Res Unit, Dublin 1, Ireland

[2] Univ Politecn Valencia, Inst Food Engn Dev, Dept Food Technol, E-46022 Valencia, Spain

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2007年 / 18卷 / 04期

关键词：

D O I：

10.1016/j.tifs.2006.11.027

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：210 / 218

页数：9

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