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THE USE OF CONTROLLED ATMOSPHERE PACKAGING FOR EXTENDING SHELF LIFE OF FRUITS, VEGETABLES AND OTHER FRESH PRODUCTS.

Author(s) : TESTIN R. F.

Type of article: Periodical article

Summary

THE AUTHOR DEFINES CONTROLLED AND MODIFIED ATMOSPHERES WITH PARTICULAR EMPHASIS ON THEIR USE WITH PACKAGING. FEATURES OF CONTROLLED ATMOSPHERE PACKAGING ARE CONSIDERED AT SOME LENGTH, ATTENTION BEING DRAWN NOT ONLY TO ATMOSPHERES BUT TO HARMFUL MICRO-ORGANISMS, COMPUTER AIDED DESIGN, AND A CALL FOR SOME CHANGE TO THE DISTRIBUTION SYSTEM FOR THESE PRODUCTS. SIGNIFICANT IMPROVEMENTS ARE CLAIMED IN SHELF LIFE OF PEACHES, 6 WEEKS AT 10 DEG C WITH SHRINK WRAPPING AS AGAINST 3 TO 4 WEEKS AT 0. 6 DEG C IN AIR. SIMILAR IMPROVEMENTS ARECLAIMED WITH CANTALOUPES NOTABLY FLAVOUR AND EATING QUALITY BUT NO FIGURES ARE GIVEN FOR IMPROVEMENTS IN SHELF LIFE. MANY INVESTIGATIONS WERE MADE WITH GREEN AND PINK TOMATOES, WRAPPED GREEN TOMATOES STORED AT 18 DEG C RIPENED TO A FULL RED COLOUR, FRUIT AT 13 DEG C WAS LESS ATTRACTIVE. G.R.S.

Details

  • Original title: THE USE OF CONTROLLED ATMOSPHERE PACKAGING FOR EXTENDING SHELF LIFE OF FRUITS, VEGETABLES AND OTHER FRESH PRODUCTS.
  • Record ID : 1989-0972
  • Languages: English
  • Source: ITC UNCTAD-GATT, Packdata Factsheet - n. 1
  • Publication date: 1988/09
  • Document available for consultation in the library of the IIR headquarters only.

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