Predicting Film Permeability Needs for Modified-atmosphere Packaging of Lightly Processed Fruits and Vegetables
نویسندگان
چکیده
منابع مشابه
Physiology of Lightly Processed Fruits and Vegetables
Fig. 1. Wound ethylene production at 20C by tomato pericarp disks cut from the blossom, equator, and stem regions of mature green fruit. Data are means The physiology of lightly processed (LP) fruits and vegetables is essentially the physiology of wounded tissue. This type of processing, involving abrasion, peeling, slicing, chopping, or shredding, differs from traditional processing in that th...
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The increased health consciousness of consumers, diminished food preparation times, and increased purchasing power have recently combined to increase the demand for minimally processed fruits and vegetables. Minimal or light processing of fruits and vegetables describes processing steps such as trimming, peeling, sectioning, slicing, and coring. According to some reports, 25% to 80% of harveste...
متن کاملModified Atmosphere Packaging: A Progressive Technology for Shelf-Life Extension of Fruits and Vegetables
Packaging and storage are the final phases in the food industry. Quality preservation, improving safety and reduction of postharvest losses waste are some objectives of the packaging engineering. One of techniques that widely used in packaging of fruits and vegetables are modified atmosphere packaging (MAP). In MAP for fresh fruits and vegetable the air of packaging headspace replaces with a pr...
متن کاملModelling Modified Atmosphere Packaging for Fruits and Vegetables using Membrane Systems
As living materials, post-harvested fruits and vegetables continue their metabolic activity, exhibiting progressive biochemical changes. Optimisation of environmental conditions during storage of these fresh commodities is required in order to increase their shelf life. In this work we use P systems to abstract molecular interactions that occur between plant organ, film and surrounding atmosphe...
متن کاملApplication of Modified Atmosphere Packaging and Related Technology in Postharvest Handling of Fresh Fruits and Vegetables
Fruits and vegetables are important source of carbohydrates, proteins, organic acids, vitamins and minerals for human nutrition. When plants or plant parts are used by humans, whether for food, or for aesthetic purpose, there is always a postharvest component. Postharvest losses in fresh fruits and vegetables may occur anywhere from the point where the food has been harvested or gathered up to ...
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ژورنال
عنوان ژورنال: HortScience
سال: 1995
ISSN: 0018-5345,2327-9834
DOI: 10.21273/hortsci.30.1.25