Using natural means to preserve perishables: The combined use of equilibrium modified atmosphere and natural antimicrobial volatiles in packaging
(Proceedings 12th IPRI World Conference on Packaging, June 2001, Warsaw)
written by: Raimund Jaeger

The changing lifestyle of consumers has led in the last decade to significant changes in the market for fresh products. Convenience food products like prepared saled mixes, fruit salads, and stir-fry mixes have conquered a large market segment. The selection of fresh fruits and vegetables in supermarkets is impressive: certain products which were previously offered only during certain seasons have become available almost the entire year round. Products are often transported over long distances or are stored for longer time periods in order to guarantee a year-round supply.

The consumer associates fresh products and healthy nutrition with fruits and vegetables. Retain chains use the 'fresh and healthy' image of fruits and vegetables by positioning fruit and vegetable departments at the entry of their stores: the quality of the products in the fruit and vegetable departments should therefore indicate the quality of the other products. Consequently, the quality standards for fruits and vegetables are high.

In order to achieve the desired quality, high demands are posed on the distribution chain and the packaging. Optimal conditions in the chain and advanced packaging concepts are necessary to assure the product quality during transportation and storage. Processed products like salad mixes are highly perishable: without the specific processing and packaging techniques, these products do not reach the necessary shelf life for distribution.

Parallel to the trends in consumer preference for a large choice of fresh-like and healthy products, consumers have become increasingly suspicious of artificial food additives and preservatives. Artificial additives and preservatives do not fit the image of the fresh and natural product which the consumer prefers, and which the food industry consequently wants to provide. 'Mild' preservation techniques which assure food safety and food qualkity while maintaining the fresh-like characteristics of the product are therefore in demand.

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