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Abstract

The preservation of fresh fruits and vegetables is an important problem of food technology, its requirements are: delaying senescence, extending the the self-life of fruits and there are no changes of formality of preserved fruits. Based on these requirements, energy comsumption of fresh fruits have to be minimized by hasten respiration, and insure against microbial spoilage that is necessary preliminary carried out the antimicrobial treatment. The respiration handling have to be combined by many ways of physics, chemistry or mechanics as: suitable low temperature, bleaching, packaging by polimer membranes, can delay the storage with the time of 2.5 times longer than in comparing with the case of no packaging.

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Article Details

Issue: Vol 2 No 9 (1999)
Page No.: 21-29
Published: Sep 30, 1999
Section: Article
DOI: https://doi.org/10.32508/stdj.v2i9.3677

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Copyright: The Authors. This is an open access article distributed under the terms of the Creative Commons Attribution License CC-BY 4.0., which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 How to Cite
Anh Dao, D. (1999). FRESH FRUIT PRESERVATION WITH PACKAGING. Science and Technology Development Journal, 2(9), 21-29. https://doi.org/https://doi.org/10.32508/stdj.v2i9.3677


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