Fresh Point Magazine - B2B24 - Il Sole 24 Ore

temperature control management – explains Jeff
Brandenburg, Jsb Group Consultant, Llc Greenfield,
Usa – can have a positive impact on the quality and
shelf life of fresh-cut produce. It is important to understand
that MAP is only effective if there is consistent
temperature management throughout the entire life
cycle of the product, including processing, as well as
the entire distribution channel. Lack of temperature
control will result in physiological variations that compromise
the effectiveness of the packaging system».
Brandenburg also adds: «Properly designed MAP is
the combination of reduced O2 and increased CO2
within the package, with the optimal combination
being unique to each produce variety. By reducing O 2
concentrations below about 10% around many fresh
fruits and vegetables their respiration rate slows,
which in turn indirectly slows the rates at which they
ripen, age, and decay. In addition, reducing the O 2
concentration can, in some cases, reduce oxidative
browning reactions, which can be of particular concern
in fresh-cut products. By increasing the CO 2
level within the package, CO 2 dissolves in water and
Brandenburg, consulente Jsb Group, Llc Greenfield, Usa
– può avere un impatto positivo sulla qualità e la shelf-life
dei prodotti di IV gamma. È importante comprendere che
il confezionamento in atmosfera modificata è efficace soltanto
qualora il controllo della temperatura sia costante
durante l’intero ciclo di vita del prodotto, dunque anche
durante la lavorazione e su tutta la catena di distribuzione.
Se la temperatura non è sottoposta a continui controlli,
infatti, si verificano variazioni fisiologiche che compromettono
l’efficacia del sistema di confezionamento».
Brandenburg aggiunge che «un’atmosfera protettiva
adeguatamente formulata è la combinazione di ridotto
contenuto di O 2 e concentrazione superiore di CO 2 nella
confezione, una combinazione che varia da prodotto a
prodotto. Riducendo la concentrazione di O 2 al di sotto
del 10% circa, la frequenza respiratoria di molte varietà
di frutta e ortaggi rallenta, causando il conseguente rallentamento
di maturazione, invecchiamento e decomposizione.
Inoltre, la diminuzione dell’O 2 può, in certi
casi, ridurre l’inscurimento dovuto ai processi di ossidazione
che possono costituire un problema per i prodotti
freschi pronti per il consumo. Non solo aumentando il
Where to find information on fresh-cut produce
Dove trovare notizie sulla IV gamma
Information by Adel Kader of the University
of California, Davis (USA)
Cook, R. 2011. Trends in the marketing
fresh produce and fresh-cut products
(Ppt presentation): http://ucce.ucdavis.edu/files/datastore/234-2115.pdf
U.S. FDA. 2008. Guidance for Industry:
Guide to Minimize Microbial Food Safety
Hazards of Fresh-cut Fruits and Vegetables(http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/Guidance-
Documents/ProduceandPlanProducts/uc
m064458.htm)
Fresh-cut and Food Service Equipment
& Supplies(http://postharvest.ucdavis.edu/yellowpages/?maincat=40)
Information about optimal processing
and handling procedures for fresh-cut
products:
University of California at Davis, Postharvest
Technology Center’s
“Fresh-cut Products: Maintaining Quality
& Safety” workshop materials (http://post -
harvest.ucdavis.edu/files/93535.pdf)
University of Foggia (Italy), Research Unit
on Postharvest Technology, 4 th European
Short-course on “Quality & Safety of Freshcut
Produce” Course Material
(http://www.agraria.unifg.it/en/Departments/PrIME/Course-Schedule/322/)
Barth et al.2004. Fresh-cut vegetables
chapter in USDA Handbook 66 (http:// -
www.ba.ars.usda.gov/hb66/147freshcutvegetables.pdf)
Beaulieu and Gorny.2004. Fresh-cut fruits
chapter in USDA Handbook 66 (http:// -
www.ba.ars.usda.gov/hb66/146freshcutfruits.pdf)
Informazioni di Adel Kader dell’Università di
California, Davis (Usa)
Cook, R. 2011. Trends in the marketing
fresh produce and fresh-cut products(presentazione
Ppt): http://ucce.ucdavis.edu/files/datastore/234-2115.pdf
U.S. FDA. 2008. Guidance for Industry: Guide
to Minimize Microbial Food Safety Hazards
of Fresh-cut Fruits and Vegetables
(http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/ProduceandPlanProducts/ucm064
458.htm)
Fresh-cut and Food Service Equipment &
Supplies
(http://postharvest.ucdavis.edu/yellowpages/?maincat=40)
Information about optimal processing and
handling procedures for fresh-cut products:
University of California at Davis, Postharvest
Technology Center’s
“Fresh-cut Products: Maintaining Quality &
Safety” workshop materials (http://postharvest.ucdavis.edu/files/93535.pdf)
University of Foggia (Italy), Research Unit on
Postharvest Technology, 4th European Shortcourse
on “Quality & Safety of Fresh-cut Produce”
Course Material
(http://www.agraria.unifg.it/en/Departments/PrIME/Course-Schedule/322/)
Barth et al.2004. Fresh-cut vegetables chapter
in USDA Handbook 66 (http://www. -
ba.ars.usda.gov/hb66/147freshcutvegetables.pdf)
Beaulieu and Gorny.2004. Fresh-cut fruits
chapter in USDA Handbook 66 (http:// -
www.ba.ars.usda.gov/hb66/146freshcutfruits.pdf)
Fresh Point Magazine n.3 – march/marzo 2012
61