Packaging and Cold Storage of Fresh Products

Abstract

Advances in packaging technologies offers new prospects in prolonged cold storage of fresh products. Gaseous combination of CO 2 , O 2 or N 2 at different level of concentration in modified atmospheric packaging (MAP) is the most adopted treatment. However CO 2 , O 2 and N 2 gases in MAP systems in most cases has not given satisfactory appearance despite improved stability as revealed from the reviews. Therefore further research in other possible gases is very important. Research effort should not be limited to stability and appearance during preservation but also retaining this attributes during display even for a length of period of sale. Technologies like injecting Nano trace elements in the packaging and storage procedure can improve the appearance and produce designer effects as obtainable in other processes.

Influence of Packaging Process on Mechanical Characteristics of the Flexible Packaging Materials

“…Tensile strength and elongation of foils are important parameters within their mechanical properties [13]. Those characteristics show the suitability of the material for machinability during the entire technological process (printing, lamination, packaging), as well as resistance to transport [14], handling [15], and storage [16].…”

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“…Unlike non-perishable foods, such as grains and cereals, tropical fruits are perishable and have shelf life reduced by high content of moisture, soft texture and due to be easily damaged, in addition to high rates of respiratory and heat production [3]. These characteristics cause disadvantages in the post-harvest, resulting in high rate of losses due to lack of marketing or consumer of the product, since even in the most appropriate packaging they can lose their commercial features (physical, chemical and sensory attributes), quickly [4]. In addition, much of the fruit are wasted during processing [5].…”