Preserving quality of fresh-cut products using safe technologies

  • Gustavo Adolfo González-AguilarEmail author
  • J. F. Ayala-Zavala
  • G. I. Olivas
  • L. A. de la Rosa
  • E. Álvarez-Parrilla


Food preservation is critical for keeping the global food supply safe and available for consumers. Food scientists study production and processing to develop new technologies that improve the quality and quantity of healthy food products, with the main objective of increasing food production without affecting food quality and environment, while fulfilling consumer expectations. Nowadays consumers want their food to be fresh, nutritious, safe, and attractive, low priced, and ready-to-eat. That is the case of fresh-cut products; however, maintaining the quality of these products is not an easy task, since minimally processed products experience increased ethylene production and respiration rates, with the consequent lost of quality. New effective and inexpensive technologies to safely preserve the quality of fresh-cut products are needed. In the last two decades, food scientists have attempted to solve problems in fresh-cut processing and quality preservation, and rapid advances in scientific knowledge on fresh-cut product preservation have been developed. The present review describes the use of emerging technologies such as ultraviolet irradiation (UV-C), edible coatings, active packaging and natural additives, to preserve the quality of fresh-cut fruits; highlighting the areas in which information is still lacking, and commenting on future trends.



Colony forming unit


Essential oils


Generally recognized as safe


Methyl jasmonate


Phenylalanine ammonia-lyase


Relative humidity


Ultraviolet light


Ultraviolet light (315–400 nm)


Ultraviolet light (280–315 nm)


Ultraviolet light (100–280 nm)


UV-C irradiation Edible coating Active packaging Essential oils Fresh-cut 


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Copyright information

© Birkhäuser Verlag, Basel/Switzerland 2009

Authors and Affiliations

  • Gustavo Adolfo González-Aguilar
    • 1
    Email author
  • J. F. Ayala-Zavala
    • 1
  • G. I. Olivas
    • 2
  • L. A. de la Rosa
    • 3
  • E. Álvarez-Parrilla
    • 3
  1. 1.Coordinacion de Tecnologie de Alimentos de Origen VegetalHermosilloMexico
  2. 2.Centro de Investigación en Alimentación y Desarrollo, A.C. Fisiología y Tecnología de Alimentos de Zona Templada, CuauhtémocChihuahuaMexico
  3. 3.Departamento de Ciencias Básicas, Instituto de Ciencias BiomédicasUniversidad Autónoma de Ciudad Juárez (UACJ)Ciudad JuárezMexico

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