Antimicrobial Packaging for Fresh and Minimally Processed Fruits and Vegetables
作者： J. Jung , Y. Zhao
DOI: 10.1016/B978-0-12-800723-5.00018-8
关键词: Fruits and vegetables 、 Modified atmosphere 、 Postharvest 、 Food science 、 Antimicrobial 、 Active packaging 、 Materials science 、 Research development
摘要: Fresh and minimally processed fruits vegetables are highly perishable readily subjected to postharvest physiological changes microbial contaminations during transportation, processing, storage, retail display. Antimicrobial packaging systems have been studied extensively some applied commercially. These may include active packaging, such as inserted antimicrobial sachets inside the controlled release of substances embedded within polymer materials, edible coatings, modified atmosphere with function. This chapter discusses principles, research development, commercial applications these in fresh vegetables. The further developments desired functionality also discussed.
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