ReviewPrediction and modeling of microbial growth in minimally processed fresh-cut apples packaged in a modified atmosphere: A review

- Minimally processed fresh-cut (MPFC) fruits are an important food.
- Apples (Malus domestica) are commonly processed to MPFC products.
- Their short shelf-life is a main obstacle for gaining maximum processing benefits.
- Review provides an overview of MAP's factors that influence quality of MPFC products.
- Focus was on spoilage and mathematical models useful for prediction of their spoilage.

Minimally processed fresh-cut (MPFC) fruit products are an important source of functional ingredients, and increased consumers' demand boosted an expansion of this segment of food industry. Apples (Malus sp.) are commonly cultivated fruits and processed to MPFC products. Their low shelf life is the main obstacle for gaining maximum nutritive and economic benefits. Enzymatic, metabolic, and other physiological processes induce changes that render the product spoiled and decrease the storage and marketability life of MPFC fruits. Such spoilage can be controlled by modified atmosphere packaging (MAP), but intrinsic influences of numerous MAP factors are not clearly elucidated. Microbial growth adds another layer of complexity to MAP. Mathematical modeling can successfully predict microbial growth and spoilage, hence saving production cost and provide better control over the production chain. In this sense, this review provides an overview of MAP's factors that influence the quality of stored MPFC products. Focus was placed on apples and development of mathematical models that can be useful for prediction of their spoilage during storage and subsequently their shelf-life.