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.