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Trends in Fruit and Vegetable Packaging – a Review

Mario Ščetar   ORCID icon 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

Puni tekst: engleski, pdf (204 KB) str. 69-86 preuzimanja: 6.744* citiraj
APA 6th Edition
Ščetar, M., Kurek, M. i Galić, K. (2010). Trends in Fruit and Vegetable Packaging – a Review. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 5 (3-4), 69-86. Preuzeto s https://hrcak.srce.hr/63982
MLA 8th Edition
Ščetar, Mario, et al. "Trends in Fruit and Vegetable Packaging – a Review." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, vol. 5, br. 3-4, 2010, str. 69-86. https://hrcak.srce.hr/63982. Citirano 01.12.2021.
Chicago 17th Edition
Ščetar, Mario, Mia Kurek i Kata Galić. "Trends in Fruit and Vegetable Packaging – a Review." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 5, br. 3-4 (2010): 69-86. https://hrcak.srce.hr/63982
Harvard
Ščetar, M., Kurek, M., i Galić, K. (2010). 'Trends in Fruit and Vegetable Packaging – a Review', Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 5(3-4), str. 69-86. Preuzeto s: https://hrcak.srce.hr/63982 (Datum pristupa: 01.12.2021.)
Vancouver
Ščetar M, Kurek M, Galić K. Trends in Fruit and Vegetable Packaging – a Review. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam [Internet]. 2010 [pristupljeno 01.12.2021.];5(3-4):69-86. Dostupno na: https://hrcak.srce.hr/63982
IEEE
M. Ščetar, M. Kurek i K. Galić, "Trends in Fruit and Vegetable Packaging – a Review", Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, vol.5, br. 3-4, str. 69-86, 2010. [Online]. Dostupno na: https://hrcak.srce.hr/63982. [Citirano: 01.12.2021.]

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

Posjeta: 7.304 *