Packaging and Preservation Methods of Minimally Processed Produce

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.