Fresh prepared produce: GMP for high oxygen MAP and non-sulphite dipping - Publiations

Fresh prepared produce: GMP for high oxygen MAP
and non-sulphite dipping

CCFRA Guideline No. 31 (2001)

Extend the quality shelf-life of fresh prepared fruit and vegetables with the use of novel high oxygen modified atmosphere packaging (MAP) and non-sulphite dipping treatments

Contents

Executive summary

Scope and document format

Background information

Health benefits of fruit and vegetable consumption
Fresh prepared produce
Spoilage and shelf-life of fresh prepared produce
MAP of fresh prepared produce

Rationale behind novel MAP and non-sulphite dipping

High oxygen MAP
Argon and nitrous oxide MAP
Non-sulphite dipping

Guidelines for high oxygen MAP and non-sulphite dipping:

General guidance

Produce raw materials
Hygiene and handling
Temperature control
Preparation procedures
Quality assurance tests
Labelling

Non-sulphite dipping

Produce raw materials
Pre-dipping preparation treatments
Dipping procedures
Post-dipping treatments

High oxygen MAP

Safety
Optimal gas levels
Produce volume / gas volume ratio
Packaging materials
Temperature control
Fresh prepared produce applications

CCFRA Club and EU funded research

Objectives
Research tasks
Summary of major findings

Future research directions

Appendices

Respiration rates of whole and prepared fresh produce
Oxygen and water vapour transmission rates of selected packaging materials
Graded sensory quality specification for fresh prepared iceberg lettuce
Summary of results from CCFRA fresh prepared produce trials