Agriculture Reference
In-Depth Information
7
Current and Innovative Packaging
Technologies for Tropical and
Subtropical Fruits
Vanee Chonhenchob, Wannee Chinsirikul and Sher Paul Singh
INTRODUCTION
Fresh fruits are an important part of the human diet. Con-
sumption of fresh fruits has greatly increased in recent
years, as consumer demand has trended toward health con-
cerns. Fresh fruits are widely considered to be a key source
of nutrients and other beneficial substances. Furthermore,
they are living organisms that undergo changes after har-
vest. Packaging is of critical importance in delivering fresh
fruits to reach end consumers. This helps to protect the
fruits from physical damage and other environmental haz-
ards during handling, transportation and storage. Proper
packaging helps maintain the quality and safety of fresh
and processed fruits.
Packaging often involves all parts in a supply chain, from
growers through consumers, in performing various func-
tions: from containment, protection, preservation, and be-
ing part of processing to communication and use. Packaging
technologies and innovations are continually being devel-
oped to meet the various demands of consumers, which
change dynamically over a period of time. Technologies
related to food packaging encompass materials, process-
ing and distribution. Different packaging materials possess
specific characteristics suitable for different purposes. New
materials are continually being developed to improve the
diverse properties of food packaging. For example, me-
chanical properties are an important factor for packaging
uses and applications, while sealing property is a critical
factor in ensuring safety and integrity. A high barrier to
oxygen and moisture is generally required for extended
shelf life products. With limited oxygen permeability, most
chemical reactions—as well as microbial growth—are re-
stricted, hence, preserving the product's quality and safety.
Various technologies have been used in the process-
ing of fruit products. Packaging requirements are different
among different processes. Packaging technologies have
constantly been developed for prolonging the shelf life of
fresh fruits as well as processed fruits. For several decades
the most common commercially successful technology for
various fresh and processed products has been modified
atmosphere packaging (MAP). Various active and intel-
ligent technologies have been extensively studied in re-
sponse to consumers' requirements, which currently focus
on high quality and safety for both fresh and processed fruit
products. In particular, high gas-permeable films have been
used to extend the shelf life of fresh fruits, while oxygen
scavengers have been used for fruit beverages. Intelligent
packaging such as radio frequency identification (RFID)
has become a significant part of packaging for tracking
and tracing both fresh and processed fruits along the sup-
ply chain in order to enhance product's visibility, while
indicators for retail packaging are increasingly being re-
quired by consumers for quality and safety information of
foods. Innovative materials are among the core elements of
leading-edge packaging technologies and are increasingly
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