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Croatian journal of food technology, biotechnology and nutrition, Vol. 5 No. 3-4, 2010.

Review article

Trends in Fruit and Vegetable Packaging – a Review

Mario Ščetar orcid id orcid.org/0000-0002-4684-4781 ; Faculty of Food Technology and Biotechnology, Zagreb, Croatia
Mia Kurek ; Faculty of Food Technology and Biotechnology, Zagreb, Croatia
Kata Galić

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Abstract

Processing and packaging are the two important phases of operations in the food industry. The final phase is the packaging stage. A great
deal of automation strategies are constantly being utilized in every phase of processing and packaging.
The correct packaging enables processors to pack fresh and fresh-cut fruit and vegetables and extend their shelf life. The important parameters for this shelf life extension are temperature, moisture and a modified atmosphere (oxygen, carbon dioxide and ethylene). If both temperature and packaging are optimal, ageing of fruit and vegetables can be slowed down significantly.

Keywords

fruit; vegetable; packaging; shelf-life

Hrčak ID:

63982

URI

https://hrcak.srce.hr/63982

Publication date:

31.12.2010.

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