Effect of Packaging Materials on the Quality and Shelf Life of Fresh-Cut Vegetables
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Abstract
The fresh-cut products market has seen significant growth over the past decade, expanding from foodservice to retail shelves, convenience stores, and mobile fruit vans. Controlling temperature, atmosphere, relative humidity, and sanitation is crucial for maintaining the quality, safety, and shelf life of fresh-cut produce. The effect of different types of packaging on the quality and shelf life of fresh-cut lettuce, onion, and mixed cabbage with carrot was investigated. All fresh-cut produce was packaged in three types of packaging (A-Best®, Fresh & Fresh®, Active Pak®, and A-Best® at 5°C) and then stored at 4°C to simulate the refrigerated shelf in convenience stores. The result found that fresh-cut lettuce, onion, and mixed cabbage with carrot in A-Best at 5°C showed the highest overall acceptability both externally and internally, significantly. On the other hand, A-Best® and A-Best® at 5°C effectively retarded the rate of browning symptom of the cut surfaces. The results suggest that combined treatments showed better results than those in the single treatment and have commercial potential in improving the shelf life and maintaining the quality of fresh-cut produce.
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