SHELF LIFE OF READY TO EAT FRUIT SALAD

Extending the shelf life of ready to eat fruit salad by using different combinations of packaging



Abstract

The possibility of using cactus pear fruit to produce ready-to-eat fruit was investigated. Changes in sensory quality and proliferation of spoilage microorganisms on lightly processed and packaged fruit as a function of storage temperature and modified atmosphere packaging were measured. The shelf life of the samples was kinetically modelled in order to check the effects of storage temperature and to assess the most relevant microbial indices for the product quality. Minimally processed cactus pear fruit had longer shelf life at 4 °C than at temperatures recommended for whole fruit when these were greater than 4 °C. The packaging of processed cactus pear fruit in modified atmospheres during storage resulted in a homogeneous bacterial population compared to that isolated from fruit stored in air, and favored the growth of Leuconostoc mesenteroides. Our results suggest that mathematical modelling might allow the industry to use more objective measurements to determine the shelf life of their products.

Table of contents

Abstract2

Table of contents3

Introduction4

Literature Review10

pH of Fruits and vegetables15

Changes occcuring in cut fruits21

Materials and Methods24

Data Description24

Nutritional Status Measurements26

Results27

CO2 and ethylene production in whole fruit29

Discussion31

Conclusion40

References42

Extending the shelf life of ready to eat fruit salad by using different combinations of packaging

Introduction

Fruits, fresh or dried have been a natural staple diet of human beings since ancient times. Replete with minerals, vitamins, enzymes, they are easily digestible. Fruits are not only good sources of food, they also serve as medicines and can treat ailments. Fruits, eaten raw or consumed as fresh juice, are excellent ways to retain and balance the moisture level in the body. The low level of sodium in fruits plays an important role for people who would like to avail of a salt-free diet. So pregnant ladies eat 2-3 helpings of fresh fruits in a day. Dry fruits like apricots, raisins and dates are storehouses of calciumand iron, essential for the strengthening of bones and maintaining good blood, respectively. Packaged fresh-cut grapes are becoming increasingly popular with consumers who like the convenience and health benefits of these ready-to-eat fruits. Proper food packaging is vital to great tasting and healthy food. Proper packaging is like armor for food. If the food is properly packaged, it will protect the state and quality of the food and prevent it from getting tampered with. It's important that you understand not only why packaging food is important but how to properly package the food. Unfortunately there is not one clear packaging option. Food packaging depends on the type of food, its size, and whether or not it's refrigerated or frozen. To keep table grapes fresh and increase shelf life, scientists are seeking advanced techniques that provide healthy, safe alternatives to conventional packing methods. Researchers from the U.S. Department of Agriculture's Agricultural Research Service (USDA ARS) have developed and tested an effective new technique that combines hot water treatment, rachis removal, and modified atmosphere packaging (MA) to extend the shelf ...