期刊名称：Croatian Journal of Food Technology, Biotechnology and Nutrition
印刷版ISSN：1847-3423
电子版ISSN：1847-7461
出版年度：2010
卷号：5
期号：3-4
页码：69-86
出版社：Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista
摘要：Processing and packaging are the two important phases of operations in the food industry. The final phase is the packaging stage. A great deal of automation strategies are constantly being utilized in every phase of processing and packaging. The correct packaging enables processors to pack fresh and fresh-cut fruit and vegetables and extend their shelf life. The important parameters for this shelf life extension are temperature, moisture and a modified atmosphere (oxygen, carbon dioxide and ethylene). If both temperature and packaging are optimal, ageing of fruit and vegetables can be slowed down significantly.
