Development of perforation-mediated modified atmosphere packaging to preserve fresh fruit and vegetable quality after harvest

被引：31
作者：
Oliveira, FAR
Fonseca, SC
Oliveira, JC
Brecht, JK
Chau, KV
机构：
[1] Inst Interuniv Macau, NAPE, Macao, Portugal
[2] Univ Catolica Portuguesa, Escola Super Biotecnol, P-4200 Porto, Portugal
[3] Univ Florida, Dept Hort Sci, Gainesville, FL 32611 USA
[4] Univ Florida, Dept Agr & Biol Engn, Gainesville, FL 32611 USA
来源：
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL | 1998年 / 4卷 / 05期
关键词：
perforation; modified atmosphere packaging; shredded cabbage; minimally processed foods;
D O I：
10.1177/108201329800400506
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The use of perforations as a means of obtaining large size containers suitable for modified atmosphere packaging (MAP) would greatly enhance the applicability of this technology for storage and distribution of fresh and minimally processed products. General concepts of MAP, and advantages and drawbacks of using perforations to achieve it are discussed. Products for which perforated packages can be used are Listed. The variables that affect this type of package are presented and the methodology for designing an adequate package is described and illustrated with the case study of shredded cabbage.
引用
收藏
页码：339 / 352
页数：14
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