| Make foodmate.com your Homepage | Wap | Archiver
Advanced Top
Search Promotion
Search Promotion
Post New Products
Post New Products
Business Center
Business Center
 
Current Position:Home » News » Food Technology » Topic

New packaging increases shelf life of Persimmons

Zoom in font  Zoom out font Published: 2016-12-23  Views: 32
Core Tip: ROP, in cooperation with the Laboratory for Storage of Fruit and More – Sharon Fruit, has developed a flexible Modified Atmosphere Packaging (MAP) which allows longer storage of persimmons.
ROP, in cooperation with the Laboratory for Storage of Fruit and More – Sharon Fruit, has developed a flexible Modified Atmosphere Packaging (MAP) which allows longer storage of persimmons that is required to create a more year-round market for the fruit and also facilitate longer shipping distances.

To do this, after going through the de-astringency process to make them more pleasant for consumption, the persimmons are treated in a MA environment with a low oxygen, high carbon dioxide, concentration for storage of up to 3-4 months. When it is time to sell, the fruit is moved from the bins and placed in their new packaging which was designed to extend the effects of the MA environment.

The new packaging and treatment also ensure a more firm fruit while staving off Persimmon Black Spot Disease, a fungal disease which affects up to 50% of the yields of persimmons. It is usually developed during refrigeration for long periods of time. With the new extended storage period the fruit can be stored for up to five months with little wastage.

 
 
[ News search ]  [ ]  [ Notify friends ]  [ Print ]  [ Close ]

 
 
0 in all [view all]  Related Comments

 
Hot Graphics
Hot News
Hot Topics
 
 
Powered by Global FoodMate
Message Center(0)