The use of packaging techniques to maintain freshness in fresh‐cut fruits and vegetables: a review

Summary Browning and other discolourations, softening, surface dehydration, water loss, translucency, off‐flavour and off‐odour development, as well as microbial spoilage are some of the most frequent causes of quality loss in fresh‐cut products. Nowadays, the use of innovative modified atmospheres and edible coatings stands out among other techniques in the struggle for maintaining freshness and safety of fresh‐cut fruits and vegetables. A few studies have demonstrated the effectiveness of these techniques when applied to different fresh‐cut commodities. However, treatment and storage conditions for fresh‐cut fruits are still being largely explored to better keep their fresh‐like quality attributes. This review discusses the recent advances in the use of innovative modified atmosphere packaging (MAP) systems to maintain freshness of fresh‐cut fruits and vegetables. Furthermore, special attention is devoted to the development of coatings that can be used as a complement or alternative to MAP.