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Minimal processing and modified-atmosphere packaging of vegetables.

Author(s) : AHVENAINEN R., HURME E., MATTILA M.

Summary

The shelf-life of minimally processed vegetables is very limited. Methods for improving the shelf life of minimally processed fresh prepared vegetables intended for catering purposes and retail shops are discussed on a general level. The key requirements in the processing are raw material of good quality, strict hygiene and good manufacturing practices, low temperatures during working and storage, gentle peeling, careful washing before and after peeling, proper additives and suitable packaging materials and methods.

Details

  • Original title: Minimal processing and modified-atmosphere packaging of vegetables.
  • Record ID : 1996-2913
  • Languages: English
  • Source: The post-harvest treatment of fruit and vegetables. Modified atmosphere packaging. Proceedings COST 94.
  • Publication date: 1992/10/01
  • Document available for consultation in the library of the IIR headquarters only.

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