بسته‌بندی نوآورانه میوه‌ها و سبزیجات: استراتژی‌هایی برای ایمنی و حفظ کیفیت (زیست‌شناسی و فناوری پس از برداشت)

"This forthcoming volume, Innovative Packaging of Fruits and Vegetables: Strategies for Safety and Quality Maintenance, addresses the challenges of the short shelf-life of fruits and vegetables. Innovative packaging technologies are the most promising strategies for overcoming these limitations. The book will provide a host of sustainable packaging solutions that deliver protection, branding, consumer attractiveness, and speed to market in a competitive retail environment. Many new packaging technologies were developed to maintain the quality and freshness of the products, thus extending the shelf-life, reducing the food losses, and facilitating commercialization and export. Extending the shelf life by just three to four days by using an innovative packaging prevents large amounts of these perishables from spoiling during transportation and handling. When stored in an optimal atmosphere, their metabolism slows down, thus the produce remains fresh and crunchy. Innovative packaging solutions include gas controllers that can be incorporated in the packaging materials to delay senescence. Intelligent packaging, such as freshness or time-temperature indicators, monitors product quality and safety and enhances the marketing of the packaged fruits and vegetables. These new technologies require specific knowledge and appropriate training/understanding for rational in selecting the most suitable packaging for each product and intended use."--Provided by publisher Strategies for Safety and Quality Maintenance Cover 1 Half Title 2 Title 4 Copyright 5 About The Editors 6 About The Book Series: Postharvest Biology And Technology 10 Contents 14 List Of Contributors 16 List Of Abbreviations 20 Preface 24 Chapter 1. Bio-based Packaging For Fresh Fruits And Vegetables 26 Chapter 2. Modified Atmosphere Packaging Of Fresh Produce 54 Chapter 3. Active Packaging Of Fresh And Fresh-cut Fruit And Vegetables 74 Chapter 4. Intelligent Packaging Applications For Fruits And Vegetables 106 Chapter 5. Shrink Packaging Of Fruits And Vegetables 130 Chapter 6. Antimicrobial Packaging: Basic Concepts And Applications In Fresh And Fresh-cut Fruits And Vegetables 160 Chapter 7. Edible Coatings And Their Effect On Postharvest Fruit Quality 186 Chapter 8. Packaging Of Fresh-cut Fruits And Vegetables 224 Chapter 9. Engineering Properties Of Packaging Films 236 Chapter 10. Predictive Modeling For Packaged Fruits And Vegetables 252 Chapter 11. Mathematical Modeling For Micro-perforated Films Of Fruits And Vegetables Used In Packaging 284 Chapter 12. Cushioning Materials For Fruits, Vegetables, And Flowers 300 Chapter 13. Nano-enabled Packing Of Food Products 340 Index 372 This volume addresses the challenges of the short shelf life of fruits and vegetables. Innovative packaging technologies are the most promising strategies for overcoming these limitations. This book provides a host of sustainable packaging solutions that deliver protection, branding, consumer attractiveness, and speed to market in a competitive retail environment. Key features of the book: • Provides an informative overview of fruit and vegetable requirements and available packaging materials and systems • Provides an understanding of the fundamentals of the impact of packaging on the quality and safety of fruits and vegetables • Covers the fundamental aspects of packaging requirements, including mathematical modeling and mechanical and engineering properties of packaging materials • Presents an in-depth discussion of innovative packaging technologies, such as MA/CA packaging, active packaging, intelligent packaging, and eco-friendly materials applied to fruit and vegetables • Looks at packaging design for better environmental and economic performance