Food Preservation; Map

Topics: Carbon dioxide, Oxygen, Cellular respiration Pages: 19 (5805 words) Published: May 29, 2012
Review of Literature: Modified Atmosphere Packaging of Minimally Processed Fruits and Vegetables

Table of Contents

1.What are Minimally Processed Fruits and Vegetables?2
2.Aspects of Minimally Processed Fruit & Vegetables that Affect Quality3
2.1.Colour and Texture3
2.2.Respiration and pH4
2.4.Nutritional Content6
3.Modified Atmosphere Packaging – What is it?6
3.1.Advantages and Disadvantages7
3.2.Microbial Safety of MAP7
3.3.Effect of Carbon Dioxide as an Anti-microbial Gas8
3.4.Effect of MAP on Nutritional Quality9
3.5.Colour Stability and MAP11
4.New Developments In MAP Technology11
4.1.High O2 MAP12
4.2.Testing High O2 MAP13
4.3.Implications of Findings15
4.4.Application of High O2 MAP16
5.Conclusion and Implications17
List of References18

Review of Literature: Modified Atmosphere Packaging of Minimally Processed Fruits and Vegetables

The purpose of this literature review is to explore recent advances in modified atmosphere packaging (MAP) of fruits and vegetables. An examination of the impacts of minimal processing on fruits and vegetables highlights the importance of packaging as a preservation method to maintain quality and shelf life. From this foundation, literature on traditional MAP as a preservation method for minimally processed fruit and vegetables is analysed. In response to identified limitations and strengths within traditional technology, recent developments in MAP are identified and explored. In particular, high oxygen MAP is identified as a potential technology that addresses key shortcomings in traditional modified atmosphere packaging. What are Minimally Processed Fruits and Vegetables?

Minimally processed fruit and vegetables can be classified as those fruit and vegetables which have been trimmed, peeled or cut into ready to use (RTU) products, can be pre-packaged, and offer consumers nutrition, convenience and flavour while maintaining freshness (Barry-Ryan & O’Beirne 1999; Lamikanra 2002). There has been significant growth in the production of minimally processed vegetables, due to demand for healthy convenient foods, and the known beneficial health effects of fruit and vegetables attributed to antioxidants such as ascorbic acid and -carotene (Kaur & Kapoor 2001; Rico, Martin-Diana, Barat & Berry-Ryan 2007). Additionally, consumers are more aware of synthetic additives and food preservation, signaling the need for minimal processing techniques that can replace traditional methods of preservation (Bruhn 2000). Ultimately, the finished product should remain preferable in terms of quality and safety for the consumer. Accordingly, quality evaluation concerning minimally processed fruit and vegetables will be examined in the following section. Aspects of Minimally Processed Fruit and Vegetables that Affect Quality Quality is a combination of factors involving appearance, texture, flavour and nutrition (Kader 2002). These factors vary with the type of commodity, but in general consumers judge quality of fresh-cut products at the time of purchase on appearance and freshness and their satisfaction in terms of texture, flavour nutritional quality and safety (Kader 2002). While the criterion for quality is highly subjective, there is ultimately a quality limit, below which is unacceptable to the consumer (Tijskens 2000). This limit is chiefly based on intrinsic properties such as colour, firmness and taste, which can be greatly affected by the product’s shelf life (Tijskens 2000). Packaging can enhance shelf life and thus is a crucial factor when considering consumer acceptability of minimally processed fruits and vegetables. It is well established in the literature that the processing of fruits and vegetables in RTU products hastens physical and biochemical breakdown, resulting in colour, texture, and flavour degradation (Kabir 1994; O’Beirne & Francis 2003;...
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