Mixing fruits in ready-to-eat packaging leads to physiological changes that modify quality attributes and antioxidant composition
Fresh-cut fruits in ready-to-eat packaging are convenient healthy snacks that can be composed of one type of fruit or a mixture of different fruits to attract consumer's attention. However, to date, no studies have been performed to determine whether fruit mixing could impair fruit quality trai...
| Autores: | , , , , |
|---|---|
| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2022 |
| País: | España |
| Institución: | Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya) |
| Repositorio: | Recercat. Dipósit de la Recerca de Catalunya |
| OAI Identifier: | oai:recercat.cat:2445/216614 |
| Acceso en línea: | https://hdl.handle.net/2445/216614 |
| Access Level: | acceso abierto |
| Palabra clave: | Envasament d'aliments Hormones vegetals Antioxidants Fruita Food packaging Plant hormones Fruit |
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Mixing fruits in ready-to-eat packaging leads to physiological changes that modify quality attributes and antioxidant compositionMuñoz Roldán, PaulaAlmajano Pablos, Ma. Pilar (María Pilar)Álvarez, ClaraIndra Hidalgo, GádorMunné Bosch, SergiEnvasament d'alimentsHormones vegetalsAntioxidantsFruitaFood packagingPlant hormonesAntioxidantsFruitFresh-cut fruits in ready-to-eat packaging are convenient healthy snacks that can be composed of one type of fruit or a mixture of different fruits to attract consumer's attention. However, to date, no studies have been performed to determine whether fruit mixing could impair fruit quality traits or their shelf-life. Here, we aimed at evaluating quality and hormonal changes in unmixed and mixed cut fruits in packaging of kiwis, mangoes, oranges and pineapples over a 6-day period in cold storage to (i) determine endogenous events compromising cut fruit quality and (ii) assess whether fruit mixing could have an impact in their storage. Results showed fruit cutting led to rapid losses in water content and firmness, while respiration rates increased. Fruit mixing altered several quality parameters, delaying firmness loss in mangoes, oranges and pineapples, and increasing ratios of sugars by acids (TSS/TA) over time. Fruit mixing increased vitamin C contents in mangoes and oranges but decreased total phenols accumulation in oranges and pineapples. Kiwis had an opposite pattern of vitamin C accumulation, with unmixed kiwis having the highest ascorbate contents, while no significant differences were found for total phenols. Increased abscisic acid contents were also found in mangoes, oranges and pineapples of unmixed packaging, and kiwis displaying a much lower accumulation compared to the other fruits. Other phytohormones were also affected by fruit composition, suggesting an active involvement in fruit quality regulation. In conclusion, fruit composition in ready-to-eat packaging is an important factor determining the final quality and shelf-life of cut fruits.Elsevier B.V.2024202420222024info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersion12 p.application/pdfhttps://hdl.handle.net/2445/216614Articles publicats en revistes (Biologia Evolutiva, Ecologia i Ciències Ambientals)reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésReproducció del document publicat a: https://doi.org/10.1016/j.foodcont.2022.109129Food Control, 2022, vol. 140, p. 1-12https://doi.org/10.1016/j.foodcont.2022.109129cc-by-nc-nd (c) Muñoz Roldán, Paula et al., 2022http://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:recercat.cat:2445/2166142026-05-29T05:05:01Z |
| dc.title.none.fl_str_mv |
Mixing fruits in ready-to-eat packaging leads to physiological changes that modify quality attributes and antioxidant composition |
| title |
Mixing fruits in ready-to-eat packaging leads to physiological changes that modify quality attributes and antioxidant composition |
| spellingShingle |
Mixing fruits in ready-to-eat packaging leads to physiological changes that modify quality attributes and antioxidant composition Muñoz Roldán, Paula Envasament d'aliments Hormones vegetals Antioxidants Fruita Food packaging Plant hormones Antioxidants Fruit |
| title_short |
Mixing fruits in ready-to-eat packaging leads to physiological changes that modify quality attributes and antioxidant composition |
| title_full |
Mixing fruits in ready-to-eat packaging leads to physiological changes that modify quality attributes and antioxidant composition |
| title_fullStr |
Mixing fruits in ready-to-eat packaging leads to physiological changes that modify quality attributes and antioxidant composition |
| title_full_unstemmed |
Mixing fruits in ready-to-eat packaging leads to physiological changes that modify quality attributes and antioxidant composition |
| title_sort |
Mixing fruits in ready-to-eat packaging leads to physiological changes that modify quality attributes and antioxidant composition |
| dc.creator.none.fl_str_mv |
Muñoz Roldán, Paula Almajano Pablos, Ma. Pilar (María Pilar) Álvarez, Clara Indra Hidalgo, Gádor Munné Bosch, Sergi |
| author |
Muñoz Roldán, Paula |
| author_facet |
Muñoz Roldán, Paula Almajano Pablos, Ma. Pilar (María Pilar) Álvarez, Clara Indra Hidalgo, Gádor Munné Bosch, Sergi |
| author_role |
author |
| author2 |
Almajano Pablos, Ma. Pilar (María Pilar) Álvarez, Clara Indra Hidalgo, Gádor Munné Bosch, Sergi |
| author2_role |
author author author author |
| dc.subject.none.fl_str_mv |
Envasament d'aliments Hormones vegetals Antioxidants Fruita Food packaging Plant hormones Antioxidants Fruit |
| topic |
Envasament d'aliments Hormones vegetals Antioxidants Fruita Food packaging Plant hormones Antioxidants Fruit |
| description |
Fresh-cut fruits in ready-to-eat packaging are convenient healthy snacks that can be composed of one type of fruit or a mixture of different fruits to attract consumer's attention. However, to date, no studies have been performed to determine whether fruit mixing could impair fruit quality traits or their shelf-life. Here, we aimed at evaluating quality and hormonal changes in unmixed and mixed cut fruits in packaging of kiwis, mangoes, oranges and pineapples over a 6-day period in cold storage to (i) determine endogenous events compromising cut fruit quality and (ii) assess whether fruit mixing could have an impact in their storage. Results showed fruit cutting led to rapid losses in water content and firmness, while respiration rates increased. Fruit mixing altered several quality parameters, delaying firmness loss in mangoes, oranges and pineapples, and increasing ratios of sugars by acids (TSS/TA) over time. Fruit mixing increased vitamin C contents in mangoes and oranges but decreased total phenols accumulation in oranges and pineapples. Kiwis had an opposite pattern of vitamin C accumulation, with unmixed kiwis having the highest ascorbate contents, while no significant differences were found for total phenols. Increased abscisic acid contents were also found in mangoes, oranges and pineapples of unmixed packaging, and kiwis displaying a much lower accumulation compared to the other fruits. Other phytohormones were also affected by fruit composition, suggesting an active involvement in fruit quality regulation. In conclusion, fruit composition in ready-to-eat packaging is an important factor determining the final quality and shelf-life of cut fruits. |
| publishDate |
2022 |
| dc.date.none.fl_str_mv |
2022 2024 2024 2024 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
| format |
article |
| status_str |
publishedVersion |
| dc.identifier.none.fl_str_mv |
https://hdl.handle.net/2445/216614 |
| url |
https://hdl.handle.net/2445/216614 |
| dc.language.none.fl_str_mv |
Inglés |
| language_invalid_str_mv |
Inglés |
| dc.relation.none.fl_str_mv |
Reproducció del document publicat a: https://doi.org/10.1016/j.foodcont.2022.109129 Food Control, 2022, vol. 140, p. 1-12 https://doi.org/10.1016/j.foodcont.2022.109129 |
| dc.rights.none.fl_str_mv |
cc-by-nc-nd (c) Muñoz Roldán, Paula et al., 2022 http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
| rights_invalid_str_mv |
cc-by-nc-nd (c) Muñoz Roldán, Paula et al., 2022 http://creativecommons.org/licenses/by-nc-nd/4.0/ |
| eu_rights_str_mv |
openAccess |
| dc.format.none.fl_str_mv |
12 p. application/pdf |
| dc.publisher.none.fl_str_mv |
Elsevier B.V. |
| publisher.none.fl_str_mv |
Elsevier B.V. |
| dc.source.none.fl_str_mv |
Articles publicats en revistes (Biologia Evolutiva, Ecologia i Ciències Ambientals) reponame:Recercat. Dipósit de la Recerca de Catalunya instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya) |
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Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya) |
| reponame_str |
Recercat. Dipósit de la Recerca de Catalunya |
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Recercat. Dipósit de la Recerca de Catalunya |
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