Food and Fermentation Industries >

2019 , Vol. 45 >Issue 12: 249 - 256

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.019443

Precise fresh-keeping packaging for fresh-cut fruits and vegetables

  • LONG Ya ,
  • HU Wenzhong ,
  • SAREN Gaowa ,
  • LI Yuanzheng ,
  • LAO Ying ,
  • ZHAO Manru ,
  • LIAO Jia
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  • 1. College of Life Science, Dalian Minzu University, Dalian 116600,China;
    2.Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian 116600,China    
    3(College of Life Science and Biotechnology, Dalian University of Technology, Dalian 116024,China

Received date: 2018-11-26

  Revised date: 2019-01-10

  Online published: 2019-07-16

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Abstract

Fresh-cut fruits and vegetables (F&Vs) are favored by consumers as they are convenience, nutritious, fresh and safe. However, mechanical damages caused by minimum processing are not beneficial for maintaining the quality of such products, which limit the development of F&Vs processing industries. Proper and precise packaging can improve the surrounding environment of fresh-cut F&Vs and reduce the number of microorganisms, and therefore can prolong the shelf-life and maintain quality. However, different kinds of F&Vs need different packaging techniques due to their own characteristics. In this paper, research progresses on the classification of fresh-cut F&Vs and their applicable packaging technology were reviewed. Principles of low-temperature storage, modified atmosphere packaging, ozone water treatment, vacuum packaging, ultra-high pressure packaging, edible film coating, nano-packaging and microcapsule packaging technology as well as their applications were systematically analyzed to provide reference for future research on packaging technology of fresh-cut F&Vs.

Key words： fresh-cut fruits and vegetables; packaging technology; precise preservation

Cite this article

LONG Ya , HU Wenzhong , SAREN Gaowa , LI Yuanzheng , LAO Ying , ZHAO Manru , LIAO Jia . Precise fresh-keeping packaging for fresh-cut fruits and vegetables[J]. Food and Fermentation Industries, 2019 , 45(12) : 249 -256 . DOI: 10.13995/j.cnki.11-1802/ts.019443

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