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Reduction of water loss and condensation using perforated film packages for fresh fruits and vegetables.

Author(s) : EMOND J. P., BOILY S., MERCIER F.

Summary

10 types of perforated plastic film were tested to determine their water-vapour transmission resistance coefficients. Three of these films were used to pack 11 horticultural products (bell pepper, blueberry, broccoli, carrot, cauliflower, Chinese cabbage, Iceberg lettuce, raspberry, Romaine lettuce, spinach, strawberry). Products were stored under controlled conditions (2 deg C and 95% relative humidity for 7 days and 10 deg C and 85% relative humidity in alternate 12-hour cycles for 2 days). Perforated films significantly reduced water loss and condensation formation. Perforated films also showed potential for extending the shelf life of fruits and vegetables. However, more work is needed in order to determine the optimum product weight/film area ratio for conservation.

Details

  • Original title: Reduction of water loss and condensation using perforated film packages for fresh fruits and vegetables.
  • Record ID : 1996-2873
  • Languages: English
  • Publication date: 1995/02/20
  • Source: Source: ASAE, Guanajuato Conf. Proc.
    339-346; 11 ref.

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