Product designed packaging of fresh-cut fruit and vegetables
Special Symposium - Innovations in Food Technology (LMC Congress)
Meals - Convenience, Gastronomy & Quality (Food-1b)
Keywords: Minimal processing, packaging, modified atmosphere, fresh-cut carrots
The need for convenience products and the obvious human health benefits of a high intake for fresh fruit and vegetables drive the market for minimally processed fresh-cut fruits and vegetables. Consumers expect fresh fruits and vegetables that are processed and packaged to increase convenience and functionality without changing freshness and taste. Freshness of fresh-cut vegetables at consumption depends on raw material quality, processing and packaging technology and supply chain logistics. Low temperature management is mandatory to supply consumers with high quality fresh-cut products. Packaging may increase or decrease the effect of low temperature management.
Results on minimally processed carrots show that changes in raw material quality during long term storage from October to April the following year influence the development of oxygen and carbon dioxide, the content of dry matter and sugars, the levels of micro-organism and the sensory quality of the product within the package. The effect of process and packaging technology on product quality within the packaging also shows that oxygen and dioxide develops differently depending on process and packaging technology which affects final product quality at consumption. The results will be discussed in relation to product designed packaging and increased freshness of fresh-cut fruit and vegetables.
Presented Wednesday 19, 17:15 to 17:20, in session Meals - Convenience, Gastronomy & Quality (Food-1b).
