Naslov
Minimally processed fruits and vegetables: Current state of “fresh cut” in Croatia

Autori
Branka, Levaj ; Predrag, Putnik ; Danijela, Bursać Kovačević ; Korina, Herceg ; Božidar, Matijević ; Robert, Piskač ; Maja, Repajić ; Verica, Dragović-Uzelac ; Sanja, Lončarić ; Zoran, Zorić ; Sandra, Pedisić ; Ivona, Elez Garofulić

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

Izvornik
Proceedings of the 8th International Congress of Food Technologists, Biotechnologists and Nutritionists / Frece, Jadranka - Zagreb : Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2014, 77-77

ISBN
978-953-99725-6-9

Skup
8th International Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Opatija, Hrvatska, 21.10.2014. - 24.10.2014

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
fresh cut fruit and vegetables ; Croatian market ; consumers ; vending machine

Sažetak
Minimally processed fruits and vegetables are products obtained by trimming and/or peeling and/or cutting and packaging, and are characterised by convenience and ability to maintain their freshness. Consequently its synonyms are “like fresh”, “fresh cut” (FC), “ready to eat” etc. Due to high perishability of FC hygiene in whole production chain and low temperature have a key role to maintain quality and to insure safe products at least 4 - 7 days what is required in retail. However, in the same time optimal storage conditions in retail and food service are sometimes not respected and maintained, that is why in Croatia such products are still not widespread. On young Croatian market only various types of lettuce is prevailing. But functionality of those products is not the highest because its packaging still does not offer possibility to consume such lettuce out of the home. According to WHO’s recommendations 400 g of fruit and vegetables should be consumed at least 5 times a day per capita due to its health benefits. Nowadays, such recommendation, besides health reasons, pace and way of living, resulted with increasing demand for FC fruit and vegetables. Appearance as a primary criterion and safety aspects are the main factors of acceptance FC products according to consumers' perceptions. To meet such requirements it is obligatory to provide adequate conditions to prevent and minimize microbial contamination and other deterioration not only in a food production environment but also in retails and food services. That topic was the main objective of project “Vending machine for dispensing minimally processed fruits and vegetables stored in a modified atmosphere” financed by BICRO. The aim of Project was to construct prototype of a vending machine in which FC fruit or vegetables would be stored in hermetically closed chamber under controlled atmosphere and optimal temperature which is equipped with appropriate mechanism for excluding certain portion of fruit and vegetables without condition's disorders inside the chamber. Through the Project progress market analysis was done, too. Obtained results indicate growing consumer interest for expanded range of real ready-to-eat products ; further indicate that consumers would like to buy them on more frequent places, and to choose their own combination from several types of fruit and vegetables. Also, consumers emphasized their concern in safety conditions of storing in retail and food services. Vending machine, as the main goal of above mentioned Project, could successfully fulfil all listed demands.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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