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Packaging and Preservation Methods of Minimally Processed Produce

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Minimally Processed Refrigerated Fruits and Vegetables

Part of the book series: Food Engineering Series ((FSES))

Abstract

Ready-to-eat products are a rapidly growing sector in the market due to increased consumer demand for fresh, healthy, convenient, and additive-free products. However, freshly prepared food items are highly perishable and prone to major spoilage mechanisms of enzymatic discoloration, moisture loss, and microbial growth. Increase in market for ready-to-eat foods requires new preservation strategies to prolong the shelf-life of minimally processed (MP) food. The challenge is to develop and apply treatments effective on MP produce without compromising sensory quality through the shelf-life. This chapter reviews the different preservation and packaging methods applicable to MP produce to maintain quality and safety and increase the shelf-life. The use of intelligent indicators, active packaging technologies, and new-generation packaging materials in conjunction with MAP, irradiation, chemical treatments, coating, and hurdle technology is discussed in this chapter.

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Authors and Affiliations

  1. Faculty of Engineering, Department of Food Engineering, Sakarya University, Sakarya, Turkey

    Zehra Ayhan

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  1. Zehra Ayhan
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  1. Mogan International Research Center, Gölbaşı Ankara, Turkey

    Fatih Yildiz

  2. Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA

    Robert C. Wiley

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Ayhan, Z. (2017). Packaging and Preservation Methods of Minimally Processed Produce. In: Yildiz, F., Wiley, R. (eds) Minimally Processed Refrigerated Fruits and Vegetables. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4939-7018-6_7

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