PartagerShelf-life extension strategies for fresh cut fruit
Easyfruit, an EU project which began in early 2013, aims at extending the shelf life of fresh cut fruit from three to five days, in order to help open new export markets and ensure European companies stay competitive by being able to reduce fresh fruit’s losses.
Easyfruit, an EU project which began in early 2013, aims at extending the shelf life of fresh cut fruit from three to five days, in order to help open new export markets and ensure European companies stay competitive by being able to reduce fresh fruit’s losses.
The focus will be around addressing specific weak points in the shelf life of fresh-cut orange and pineapple through pre-packaging treatment.
Fresh peeled fruit can be a solution when preparing and cutting fruit is inconvenient or for those who have difficulties to peel it, but its very short shelf life makes immediate consumption mandatory. Current processes include modified atmosphere packaging (MAP), dipping the fruit in an active solution and edible coatings, but all these only provide slight increases in shelf life.
This approach aims at selecting and optimising the packaging formulation to prevent the specific routes to deterioration of each fruit type.
The focus will be around addressing specific weak points in the shelf life of fresh-cut orange and pineapple through pre-packaging treatment.
Fresh peeled fruit can be a solution when preparing and cutting fruit is inconvenient or for those who have difficulties to peel it, but its very short shelf life makes immediate consumption mandatory. Current processes include modified atmosphere packaging (MAP), dipping the fruit in an active solution and edible coatings, but all these only provide slight increases in shelf life.
This approach aims at selecting and optimising the packaging formulation to prevent the specific routes to deterioration of each fruit type.