Vacuum packaging science and postharvest quality of fruits and vegetables

Author Identifier

Hafiz Muhammad Shoaib Shah: https://orcid.org/0000-0002-6439-5780

Mahmood Ul Hasan: https://orcid.org/0000-0002-4044-1391

Document Type

Book Chapter

Publication Title

Sustainable Postharvest Technologies for Fruits and Vegetables

First Page

263

Last Page

270

Publisher

Taylor & Francis

School

School of Science

RAS ID

76309

Comments

Shah, H. M. S., Hasan, M. U., & Ali, S. (2025). Vacuum packaging science and postharvest quality of fruits and vegetables. In Sustainable postharvest technologies for fruits and vegetables (pp. 263-270). CRC Press. https://doi.org/10.1201/9781003370376-21

Abstract

Fresh horticultural produce is an integral part of a healthy diet for humans, providing high levels of cellular energy, nutraceuticals, phytochemicals, minerals, and vitamins. However, such products have a narrow marketing window due to their highly perishable nature because of rapid metabolic changes, physiological stresses, and changes in sensory quality. Vacuum packaging is a promising postharvest technology which has been reported to maintain the postharvest quality of horticultural produce by alleviating ethylene biosynthesis, respiration rate, sensory modifications, and microbial infestations, as well as exhibiting higher levels of vitamin C, polyphenols and proximate concentrations. This chapter describes the principle and functions of vacuum packaging, its role in bioactive compounds, and the postharvest quality of fresh fruits and vegetables. This chapter also focuses on the role of vacuum packaging in the minimal processing of fresh commodities.

DOI

10.1201/9781003370376-21

Access Rights

subscription content

Link to Full Text

Share

 
COinS