Packaging & Distribution of Fresh Fruits & Vegetables

Vanee Chonhenchob, Ph.D., Professor, Kasetsart University; S. Paul Singh, Ph.D., Professor emeritus, Michigan State University and Jay Singh, Ph.D., California Polytechnic State University

978-1-60595-327-4, ©2017, 254 pages, 6×9, Hardcover

  • 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.







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



Packaging & Distribution of Fresh Fruits & Vegetables (Entire eBook)
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Chapter 1: Introduction
Chapter 2: Role of Packaging in Branding and Marketing
Chapter 3: Packaging Materials and Systems
Chapter 4: Packaging Technology
Chapter 5: Fresh Produce Postharvest Treatments
Chapter 6: Food Safety and the Challenge to Packaging
Chapter 7: Methods to Measure Quality of Fresh Produce
Chapter 8: Methods to Test Packaging Systems

978-1-60595-327-4, ©2017, 254 pages, 6×9, Hardcover

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