NEW TRENDS IN FRESH VEGETABLE PACKING

Fresh vegetables are valuable and high-quality food.
The appropriate packing prolongs the shelf-life and a high-quality product is obtained.
The nutritive characteristics of such products have an advantage over classically produced food.
A prolonged shelf-life is obtained by wrapping single pieces or by collective packing in inert atmosphere or mixture of gasses using appropriate combination of packaging materials.
The permeability control of certain combinations of packaging materials for the packing of fresh vegetables is necessary to obtain the most favorable barrier characteristics.
Lyssy’s method was used for the defining of the permeability to molecules of N₂, CO₂, and O₂, this being important for the choice of the optimal combinations of packaging materials for fresh vegetable packing.

In case of an optimal change of CO₂ and O₂ with the environment, the combination of PET/PE with defined CO₂ and O₂ permeability (118 – 395 and 22 – 56 ml/m² 24h 1 bar respectively) may be used.
Multilayer high-barrier foil with minimal permeability of N₂, CO₂ and O₂ molecules (CO₂ 0 – 17, O₂ 7 – 11 and N₂ 3 – 11 ml/m² 24h 1 bar) are the most convenient for the preservation of vegetables in a modified atmosphere.

I Balkan Symposium On Vegetables and Potatoes

J. Gvozdenovic, V. Lazic, M. Curakovic

plastic materials, high barrier foils, prolonged shelf – life of fresh vegetables, gases permeability, gas chromatography

https://doi.org/10.17660/ActaHortic.1997.462.77