PREDICTING FILM PACKAGING NEEDS FOR LIGHTLY PROCESSED FRUITS AND VEGETABLES

Abstract

Packaging films are currently used to modify the environment surrounding most lightly processed fruits and vegetables. For some produce, it has been demonstrated that low O2 and/or elevated CO2 will maintain quality and extend shelf life. For others, reduction of water loss may be of more importance. We have developed a model which can be used to design packages for concurrent modification of both O2 and H2O. The effect of variation in respiration from one batch of product to another on resultant O2 levels in packages will be discussed in relation to the risk associated with excessively low levels of package O2. Such low levels of O2 not only impair the quality of the product but provide a favorable environment for development of dangerous human pathogens. There is also risk associated with inadvertent increases in temperature during handling and marketing. For environmental considerations, it is desirable to use films which can be reused and/or recycled. The impact of these variables on the prediction of appropriate films and designs for packaging will be discussed.