Develop a method to increase the shelf life of minimally processed vegetables.

Improve the shelf life, quality and stability of vegetables
by using edible films, both alone and alone combined with
modified atmosphere packaging (map).

Vegetables are quite perishable materials. Markets strongly demand minimally processed products. In order to achieve this goal, the project proposes: * To select the best varieties for process technologies from the following (onions, carrots, potatoes, turnips and couve lombarda) and salads. * In order to increase the shelf life of vegetables we intend to use: anti-brownings; edible films; MAPs. * Storage stability: rheological; chemical; microbiological and sensorial parameters. Keywords: shelf life, processed vegetables, packaging.
Project ID: 
1 975
Start date: 
Project Duration: 
Project costs: 
400 000.00€
Technological Area: 
Market Area: 

Raising the productivity and competitiveness of European businesses through technology. Boosting national economies on the international market, and strengthening the basis for sustainable prosperity and employment.