- An essential reference for technologies of fruit and vegetable packaging
- Packaging strategies to ensure safety and quality of produce from grower to consumer
- Covers containment, distribution and protection from damage and microbial contamination
This book provides technical explanations of the materials, structure and design of containers, packages and coatings used to protect, ship and sell fruits and vegetables throughout the entire supply chain. Based on extensive research, as well as input from growers, graders, packers, shippers and retailers, the book offers detailed information about applying and designing packaging for post-harvest treatment, cold chain storage, shipping containment and merchandising. These include methods for calculating materials and costs, as well as discussions of modified atmosphere packaging, edible coatings and other advanced approaches. Packaging & Distribution of Fresh Fruits & Vegetables clarifies how fruits and vegetables must be packaged at each stage of post-harvest processing to ensure an appealing product with requisite shelf-life. The authors demonstrate the critical relation between fruit and vegetable quality control and packaging. More importantly, they explain the chemistry and materials technology needed to create packaging that can offset microbial contamination and reduce bruising, spoilage and waste in a wide range of produce. The book includes dozens of case studies and addresses international variations in packaging strategies and regulations.
TABLE OF CONTENTS
Foreword
Preface
Acknowledgments
Chapter 1. Introduction
1.1. What Is Produce?
1.2. What Is Packaging?
1.3. Shelf Life
1.4. Cold Chain
1.5. Fundamentals of Packaging Design
1.6. Design Criteria for New Packages
1.7. Interaction of Packaging and Distribution
1.8. References
Chapter 2. Role of Packaging in Branding and Marketing
2.1. Communication, Brand Identity, and Marketing of Packages
2.2. Role of Primary Packaging in Enhancing Sales
2.3. Key Factors to Successful Packaging
2.4. References
Chapter 3. Packaging Materials and Systems
3.1. Introduction
3.2. Packaging for Transportation—History
3.3. Packaging for Protection and Retail
3.4. Wood
3.5. Paper and Corrugated Fiberboard
3.6. Plastics
3.7. Glass
3.8. Metal
3.9. Cushioning Materials and Accessories
3.10. Compliance
3.11. References
Chapter 4. Packaging Technology
4.1. Introduction
4.2. Technologies
4.3. Edible Films and Coatings
4.4. Controlled Atmosphere Storage and Modified Atmosphere Packaging
4.5. Active Packaging
4.6. Intelligent Packaging
4.7. References
Chapter 5. Fresh Produce Postharvest Treatments
5.1. Introduction
5.2. Harvesting
5.3. Postharvest Losses
5.4. Postharvest Physiology
5.5. Postharvest Treatments for Cold Chain
5.6. Packaging of Fruits and Vegetables
5.7. Precooling and Cold Chain Management
5.8. References
Chapter 6. Food Safety and the Challenge to Packaging
6.1. Introduction
6.2. Fresh Produce and Foodborne Illness
6.3. Growth of Microorganisms
6.4. Packaging Materials and Systems
6.5. Temperature Compatibility with Packaging
6.6. In Package Irradiation
6.7. High-Pressure Processing
6.8. Package Antimicrobials
6.9. Time Temperature Indicators (TTIs)
6.10. Hazard Analysis Critical Control Point (HACCP)
6.11. Sensors
6.12. Conclusions
6.13. References
Chapter 7. Methods to Measure Quality of Fresh Produce
7.1. Introduction
7.2. External Quality Attributes
7.3. Internal Quality Attributes
7.4. References
Chapter 8. Methods to Test Packaging Systems
8.1. Introduction
8.2. Permeation and Gas Barrier Measurement Techniques
8.3. Package Performance Testing for Transportation and Handling
8.4. Voluntary Consensus Packaging Test Methods
8.5. References
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Index
