ABSTRACT
Fresh-cut fruits and vegetables are highly perishable products due to their intrinsic characteristics and minimal processing. Microbial growth, sensorial attributes decay, and loss of nutrients are among the major causes that compromise quality and safety of fresh-cut produce (Ayala-Zavala et al., 2008a). These drawbacks are caused by the steps involved in minimal processing, like peeling and cutting, which promote an increment in the metabolic rate, enzymatic reactions, and released juice (Rapisarda et al., 2006). Chemical synthetic additives can reduce decay rate, but consumers are concerned about chemical residues in the product, which could affect their health and cause environmental pollution (White and McFadden, 2008), thereby giving rise to the need to develop alternative methods for controlling fresh-cut fruit decay. One of the major emerging technologies for the control of postharvest diseases is the application of natural additives.
