Abstract
Fruits and vegetables vary in their respiration rates, ethylene production and sensitivity to ethylene, storage temperature and relative humidity which accordingly affect packaging requirements and their shelf life. Packaging of fruits and vegetables is more complicated than any other foods since they are alive, and several factors need to be considered. These factors are related to product, package and storage conditions and should be designed to be produce-specific. Modified atmosphere packaging (MAP), active packaging technologies such as ethylene scavengers/absorbers, antimicrobial packaging and moisture absorbers along with cold storage can be applied to fruits and vegetables to increase their shelf life.
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