Optimal Packaging Design and Innovative Packaging Technologies for Minimally Processed Fresh Produce

Abstract

The quality and safety of minimally processed fruits and vegetables is determined by two different types of processes: (1) physiological processes such as respiration, ethylene production, enzymatic browning, and transpiration and (2) microbial processes. These processes can be retarded by using the optimal packaging design, defined as EMAP (equilibrium modified atmosphere packaging). The performance of EMAP is however highly influenced by the accuracy of the respiration rate assessment and by the initial microbial load on the fresh produce. Once the respiration rate has been assessed, the optimal packaging concept can be designed based on the necessary permeability. This permeability is determined by the polymeric material itself, but can be altered by using orientation, porous structures, or microperforations. The choice of the packaging concept will also be influenced by the filling system.