Modified Atmosphere Packaging Technology of Fresh and Fresh-cut Produce and the Microbial Consequences

Modified Atmosphere Packaging Technology of Fresh and Fresh-cut Produce and the Microbial Consequences—A Review

Published:2012-07-27 Issue:2 Volume:6 Page:303-329
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Caleb Oluwafemi J.,Mahajan Pramod V.,Al-Said Fahad Al-Julanda,Opara Umezuruike Linus

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-012-0932-4.pdf

Reference279 articles.

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3. Aharoni, N., Rodov, V., Fallik, E., Porat, R., Pesis, E., & Lurie, S. (2008). Controlling humidity improves efficacy of modified atmosphere packaging of fruit and vegetables. In: S. Kanlayanarat et al. (Eds.), Proceedings of EURASIA Symposium on Quality Management in Postharvest Systems, Acta Horticulturae, 804, 189–196.

4. Ahmed, D. M., Yousef, R. M., & Sarrwy, S. M. A. (2011). Modified atmosphere packaging for maintaining quality and shelf life extension of persimmon fruits. Asian Journal of Agricultural Science, 3(4), 308–316.

5. Ahvenainen, J. M. (1996). New approaches in improving the shelf life of minimally processed fruits and vegetables. Trends in Food Science and Technology, 7, 179–186.

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