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The importance of minimally processed vegetables is increasing since the consumer requires products that keep their health properties, as well as their freshness and nutritional values.
The deterioration processes of fresh-cut vegetables can be retarded by using suitable pre-treatments and/or adequate packaging systems, besides/ in addition to storage temperature.
Fresh produce continue to respire in a post-harvest environment. Once the produce is packed, film with relatively high oxygen (O2) permeability must be used to avoid the risk of anaerobic respiration and excessive carbon dioxide (CO2) levels within the packages (2). In this paper, we will analyse how the use of specific raw materials and/or process conditions, has led to the production of film with the unique combination of high oxygen transmission, with relatively low water vapour transmission rate, and excellent optical and stiffness performances. Moreover, we will analyse how the film performs and affects the shelf life of fresh cut vegetables.
Barbieri, Silvia; Nervegna, Valentino; Magno, Carmela; and Lepori, Alessandro
"FRESH CUT VEGETABLE: BREATHABLE FILM,"
Journal of Applied Packaging Research: Vol. 10
, Article 3.
Available at: https://scholarworks.rit.edu/japr/vol10/iss2/3