Moisture loss inhibition with biopolymer films for preservation of fruits and vegetables: A review
Kai Chen, Runmiao Tian, Jun Jiang, Man Xiao, Kao Wu, Ying Kuang, Pengpeng Deng, Xiao‐Jun Zhao, Fatang Jiang
Abstract
In cold storage, fruits and vegetables still keep a low respiratory rate. Although cold storage is beneficial to maintain the quality of some fruits and vegetables, several factors (temperature and humidity fluctuations, heat inflow, air velocity, light, etc.) will accelerate moisture loss. Biopolymer films have attracted great attention for fruits and vegetables preservation because of their biodegradable and barrier properties. However, there is still a certain amount of water transfer occurring between storage environment/biopolymer films/fruits and vegetables (EFF). The effect of biopolymer films to inhibit moisture loss of fruits and vegetables and the water transfer mechanism in EFF system need to be studied systematically. Therefore, the moisture loss of fruits and vegetables, crucial properties, major components, fabrication methods, and formation mechanisms of biopolymer films were reviewed. Further, this study highlights the EFF system, responses of fruits and vegetables, and water transfer in EFF. This work aims to clarify the characteristics of EFF members, their influence on each other, and water transfer, which is conducive to improving the preservation efficiency of fruits and vegetables purposefully in future studies. In addition, the prospects of studies in EFF systems are shown. • Fruits and vegetables are highly prone to moisture loss and quality decline. • Biopolymer films have been successfully used to inhibit moisture loss. • Moisture loss is due to water transfer. • This study highlighted moisture loss, and the inhibition with biopolymer films. • Water transfer between environment/films/fruits and vegetables (EFF) was reviewed.