Innovative Packaging of Fruits and Vegetables: Strategies for Safety and Quality Maintenance Strategies for Safety and Quality Maintenance Postharvest Biology and Technology Series

This volume addresses the challenges of the short shelf life of fruits and vegetables. Innovative packaging technologies are the most promising strategies for overcoming these limitations. This book provides a host of sustainable packaging solutions that deliver protection, branding, consumer attractiveness, and speed to market in a competitive retail environment.

Key features of the book:

? Provides an informative overview of fruit and vegetable requirements and available packaging materials and systems

? Provides an understanding of the fundamentals of the impact of packaging on the quality and safety of fruits and vegetables

? Covers the fundamental aspects of packaging requirements, including mathematical modeling and mechanical and engineering properties of packaging materials

? Presents an in-depth discussion of innovative packaging technologies, such as MA/CA packaging, active packaging, intelligent packaging, and eco-friendly materials applied to fruit and vegetables

? Looks at packaging design for better environmental and economic performance

Bio-Based Packaging for Fresh Fruits and Vegetables. Modified Atmosphere Packaging of Fresh Produce. Active Packaging of Fresh and Fresh-Cut Fruit and Vegetables. Intelligent Packaging Applications for Fruits and Vegetables. Shrink Packaging of Fruits and Vegetables. Antimicrobial Packaging: Basic Concepts and Applications in Fresh and Fresh-Cut Fruits and Vegetables. Edible Coatings and Their Effect on Postharvest Fruit Quality. Packaging of Fresh-Cut Fruits and Vegetables. Engineering Properties of Packaging Films. Predictive Modeling for Packaged Fruits and Vegetables. Mathematical Modeling for Micro-Perforated Films of Fruits and Vegetables Used in Packaging. Cushioning Materials for Fruits, Vegetables, and Flowers. Nano-Enabled Packaging of Food Products.

Mohammed Wasim Siddiqui, PhD, is an Assistant Professor and Scientist in the Department of Food Science and Post-Harvest Technology at Bihar Agricultural University in Sabour, India, and is the author or co-author of many peer-reviewed journal articles, book chapters, and conference papers. He has established the Journal of Postharvest Technology and is an editorial board member of several journals. Dr. Siddiqui received the Achiever Award 2014 for outstanding research work by the Society for Advancement of Human and Nature (SADHNA), Nauni, Himachal Pradesh, India, where he is also an Honorary Board Member.

Mohammad Shafiur Rahman, PhD, is a Professor at the Sultan Qaboos University, Sultanate of Oman, and the author or co-author of over 250 technical articles, including many refereed journal papers, conference papers, book chapters, reports, popular articles, and several books. He is the author of the internationally acclaimed and award-winning Food Properties Handbook (published by CRC Press), now in its second edition, as well as author of Food Preservation. He also served an Associate Editor for the Handbook of Food Science, Engineering and Technology and for the Handbook of Food and Bioprocess Modeling Techniques. Professor Rahman is the founding Editor of the International Journal of Food Properties and has served on the editorial boards of several international journals.

Ali Abas Wani, PhD, is a Senior Researcher at the Fraunhofer Institute for Process Engineering and Packaging, Freising, Germany. He is also a Senior Assistant Professor at the Islamic University of Science & Technology, J&K, India, where he established the Department of Food Technology and also initiated several key food science programs in the region. Additionally, he is establishing a food-testing center at the Islamic University of Science & Technology Awantipora. He is the editor-in-chief of the journ