Table 7.
Preservative effect of fruit bioactive compounds in fruits and vegetables.
| Source | Fruits and Vegetables (Extract Concentration) |
Storage Conditions | Results | Ref. |
|---|---|---|---|---|
| Pomegranate byproduct, juice, and extract; kiwifruit and grape juice and extract | Fresh-cut pear (0.3% in coating solution; individually or combined) | 7 days at 4 °C | ↑ Ascorbic acid, a*, and SA ↓ Firmness, L*, and peroxidase activity No effect: polyphenol oxidase |
[82] |
| Apple polyphenols | Fresh-cut red pitaya (5 g/L sprayed solution) | 4 days at 20 °C | ↑ Color, texture, TPC, and AA ↓ Betacyanin and MG |
[31] |
| Lemon extract | Fresh-cut melon (5, 10 and 15% in coating solution) | 12 days at 4 °C | ↓ Weight loss, MG, vitamin C loss, and pH No effect: L* and SA |
[113] |
| Pomegranate peel extract | Strawberries (0.75, 1.5 and 3.0% in solution) | 2 days at 0 °C followed by 3 days at 20 °C | ↓ Botrytis cinerea growth | [114] |
| Pomegranate peel extract | Oranges (0.361 g/mL in coating solution) | 6 days at 25 °C | ↓ Penicillium digitatum growth | [91] |
| Pomegranate extract | Fresh-cut strawberries (360 and 720 μg/mL in film solution) | 7 days at 5 °C | No effect: MG and SA | [115] |
| Lemon, lime, and orange essential oil | Red raspberries (0.1 and 0.2% in coating solution) | 15 days at 4 °C | ↑ L*, texture, weight loss (lemon and orange), TPC (lime), and AA ↓ MG (lemon and orange) No effect: SA |
[116] |
| Orange peel essential oil | Fresh-cut orange (0.5 and 1% in coating solution) | 17 days at 4 °C | ↑ SA, pH, and TA decay ↓ Ascorbic acid loss, weight loss, L* reduction, and MG (nanoemulsion) |
[117] |
| Lemon essential oil | Strawberry (3% in coating solution) | 14 days at 5 °C | ↓ Texture, RR O2 and CO2, and SA No effect: pH, TA, and L* |
[118] |
| Lemon and mandarin essential oils | Broccoli florets (0.05% in coating solution) | 13 days at 4 °C | ↓ Listeria monocytogenes growth | [66] |
| Mandarin essential oils | Green beans (0.05% in coating solution) | 15 days at 4 °C | ↓ Listeria monocytogenes growth, loss of firmness, and color changes | [119] |
| Lycopene from tomato byproducts | Fresh-cut apple (0.5, 1, and 2 g/L in coating solution) | 9 days at 5 °C | ↓ Browning index, TA, TPC, and AA No effect: pH and MG |
[120] |
a*: Color from green to red; AA: antioxidant activity; b*: color from blue to yellow; L*: luminosity; MG: microbiological growth; RR: respiration rate; SA: sensory attributes; SA: sensory attributes; and TA: titratable acidity.