Skoči na glavni sadržaj

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, Vol. 5 No. 3-4, 2010.

Pregledni rad

Trends in Fruit and Vegetable Packaging – a Review

Mario Ščetar orcid id orcid.org/0000-0002-4684-4781 ; Prehrambeno-biotehnološki fakultet, Zagreb, Hrvatska
Mia Kurek ; Prehrambeno-biotehnološki fakultet, Zagreb, Hrvatska
Kata Galić

Puni tekst: engleski pdf 204 Kb

str. 69-86

preuzimanja: 8.010

citiraj

Sažetak

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.

Ključne riječi

fruit; vegetable; packaging; shelf-life

Hrčak ID:

63982

URI

https://hrcak.srce.hr/63982

Datum izdavanja:

31.12.2010.

Posjeta: 9.256 *