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Plastic packaging for fresh fruits and vegetables
An overview of function, spoilage and food safety
Plastic packaging for fresh fruits and vegetables
An overview of function, spoilage and food safety
Plastic packaging for fresh fruits and vegetables
About this publication
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PREFACE
SUMMARY
SAMMANFATTNING PÅ SVENSKA
BACKGROUND
Specific questions to be answered
DATA AND METHODOLOGY
Data sources
Methods
Scope and limitations
PURPOSE OF PACKAGING FRESH FRUITS AND VEGETABLES
Protection of physical integrity
Protection against quality deterioration
Ease of use
Communication
FACTORS DETERMINING SHELF-LIFE OF FRUITS AND VEGETABLES
Mechanical damage
Water vapour exchange
Respiration rate
Ethylene production
Light exposure
FOOD SAFETY ASPECTS OF PACKAGING OF FRUITS AND VEGETABLES
Priority combinations of hazards and produce
Contamination and cross-contamination along the food chain
Pathogen and spoilage growth potential
PRODUCT-SPECIFIC NEED FOR PACKAGING
Produce susceptible to mechanical damage
Produce at risk to water loss
Climacteric and ethylene sensitive produce
Food safety and microbial spoilage
Food safety and microbial spoilage
Answers to specific questions
REFERENCES
APPENDIX