@article{Irudayaraj:258810,
      recid = {258810},
      author = {Irudayaraj, Joseph and Bargale, P.C. and Sokhansanj, S.},
      title = {Trends in Post Harvest Processing},
      address = {1993-07-01},
      number = {1911-2017-1543},
      pages = {12},
      year = {1993},
      abstract = {Loss in quality and quantity are of great concern in the  marketing of fresh fruits and vegetables. Losses, due to  post harvest deterioration of fresh produce affect over 40%  of the harvested produce in the world. Some methods to  reduce losses include various food processing and  preservation techniques such as through application of  heat, dehydration, cold storage and freezing as well as  chemical preservation or low dose irradiation. However,  many of these methods are energy intensive and often change  sensory and nutritive qualities, mainly because of rather  drastic application of heat, cold or acidity to the fruits  and vegetables Current consumer trend is towards fresh,  natural, preservative free, minimally processed  shelf-stable and yet, convenience foods. This trend has  spurred the development of many innovative processing and  preservation techniques. Foremost among these are  retortable pouches, aseptic packaging, controlled  atmosphere storage and vacuum and modified atmosphere  packaging. The last one being most extensively studied at  the present time. The modified atmosphere packaging (MAP)  involves the packaging of perishable products in high  gas-barrier packages, in which the gaseous environment has  been changed. In a modified environment the product' s  natural flavor, color and texture are retained because  enzymatic and biochemical degradation are greatly reduced.  The effect of temperature combined with modified atmosphere  packaging of fruits and vegetables and the product-package  compatibility requirements for successful use of this  technology is also discussed.},
      url = {http://ageconsearch.umn.edu/record/258810},
      doi = {https://doi.org/10.22004/ag.econ.258810},
}