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“Fresh cut” fruits and vegetables in Croatia


Levaj, Branka; Putnik, Predrag; Bursać Kovačević, Danijela; Herceg, Korina; Matijević, Božidar; Piskač, Robert; Repajić, Maja; Dragović-Uzelac, Verica; Lončarić, Sanja; Zorić, Zoran et al.
“Fresh cut” fruits and vegetables in Croatia // Book of Abstracts of International symposium on sustainable fruit production
Donja Stubica, Hrvatska, 2016. str. 41-41 (predavanje, međunarodna recenzija, sažetak, znanstveni)


Naslov
“Fresh cut” fruits and vegetables in Croatia

Autori
Levaj, Branka ; Putnik, Predrag ; Bursać Kovačević, Danijela ; Herceg, Korina ; Matijević, Božidar ; Piskač, Robert ; Repajić, Maja ; Dragović-Uzelac, Verica ; Lončarić, Sanja ; Zorić, Zoran ; Pedisić, Sandra ; Elez Garofulić, Ivona ; Ježek, Damir ; Mrvčić, Jasna ; Hlupić, Lucija ; Kobešćak, Mateja

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts of International symposium on sustainable fruit production / - , 2016, 41-41

Skup
International symposium on sustainable fruit production LIFE SU.SA.FRUIT project „Integrated pest management in sustainable and safe fruit production“ LIFE 13 ENV/HR/000580

Mjesto i datum
Donja Stubica, Hrvatska, 21-24.03.2016.2016

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Fresh cut fruit and vegetables, apples, Croatian market, consumers, vending machine

Sažetak
“Fresh cut” (FC) fruits and vegetables (F&V) are products obtained by washing, peeling and cutting if necessary, packaging in modified atmosphere (MA) and keeping at low temperature but above freezing point, tissue is still alive and its freshness expressed. Their advantage in comparison to „ordinary“ F&V is convenience but disadvantage is very short shelf life. Due to high FC perishability, hygiene in whole production chain and low temperature have a key role to maintain quality and to ensure safe products at least 4 - 7 days what is required in retail. Latterly in Croatia such products, mostly various types of lettuce, have become more popular due to their convenience but there are several limiting factors for wider use. Appearance, as a consumers' primary criterion of FC acceptance, and safety is extremly dependant on cold chain what in some cases could be a problem to maintain. At FFTB project “Vending machine for dispensing minimally processed F&V stored in a MA”, funded by BICRO, was implemented with aim to improve conditions of keeping FC products in food services. Prototype of a vending machine for taking out from chamber certain portion of FC F&V without changing controlled atmosphere and temperature inside the chamber was constructed and succesfully tested with FC apples. Further, market analysis were done and results indicate consumers' concern for safety of FC F&V on the Croatian market nowadays but also growing interest for their better offer and availability.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

Napomena
Ovaj rad je izrađen u okviru projekta „Automat za izuzeće minimalno prerađenog voća i povrća, čuvanog u modificiranoj atmosferi“, BICRO HAMAG Poc4_01_43-U-1.