Agriculture & Allied Sciences

Postharvest Biology and Technology

Innovative Packaging of Fruits and Vegetables
Strategies for Safety and Quality Maintenance

Editors: Mohammed Wasim Siddiqui, PhD
Mohammad Shafiur Rahman, PhD
Ali Abas Wani, PhD

Innovative Packaging of Fruits and Vegetables

In production
Pub Date: May 2018
Hardback Price: $169.95 US
Hard ISBN: 9781771885973
E-Book ISBN: 978-1-315-14306-4
Pages: Approx 435p w/Index
Binding Type: hardback
Series: Postharvest Biology and Technology
Notes: 24 color and 107 b/w illustrations

This forthcoming volume, Innovative Packaging of Fruits and Vegetables: Strategies for Safety and Quality Maintenance, addresses the challenges of the short shelf-life of fruits and vegetables. Innovative packaging technologies are the most promising strategies for overcoming these limitations. The book will provide a host of sustainable packaging solutions that deliver protection, branding, consumer attractiveness, and speed to market in a competitive retail environment.

Many new packaging technologies were developed to maintain the quality and freshness of the products, thus extending the shelf-life, reducing the food losses, and facilitating commercialization and export. Extending the shelf life by just three to four days by using an innovative packaging prevents large amounts of these perishables from spoiling during transportation and handling. When stored in an optimal atmosphere, their metabolism slows down, thus the produce remains fresh and crunchy.

Innovative packaging solutions include gas controllers that can be incorporated in the packaging materials to delay senescence. Intelligent packaging, such as freshness or time-temperature indicators, monitors product quality and safety and enhances the marketing of the packaged fruits and vegetables. These new technologies require specific knowledge and appropriate training/understanding for rational in selecting the most suitable packaging for each product and intended use.

Key features of the book

  • Provides inclusive overview of fruit and vegetable requirements and available packaging materials and systems
  • Provides an understanding of the fundamentals of the impact of packaging on the evolution of quality and safety of fruits and vegetables
  • Covers the fundamental aspects of packaging requirements including mathematical modelling, mechanical and engineering properties of packaging materials
  • Presents an in-depth discussion of innovative packaging technologies such as MA/CA packaging, active packaging, intelligent packaging, eco-friendly materials, etc. applied to fruit and vegetables
  • Provides competence in packaging design for a better environmental and economic performance

1. Bio-Based Packaging for Fresh Fruits and Vegetables
O. P. Chauhan, K. Chitravathi, and Lakshmi E. Unni

2. Modified Atmosphere Packaging of Fresh Produce
Ali Abas Wani, Khalid Gul, and Preeti Singh

3. Active Packaging of Fresh and Fresh-Cut Fruit and Vegetables
A. F. Pant and J. Thielmann

4. Intelligent Packaging Applications for Fruits and Vegetables
Bambang Kuswandi

5. Shrink Packaging of Fruits and Vegetables
D. V. Sudhakar Rao

6. Antimicrobial Packaging: Basic Concepts and Applications in Fresh and Fresh-Cut Fruits and Vegetables
Basharat Yousuf, Ovais Shafiq Qadri, and Abhaya Kumar Srivastava

7. Edible Coatings and Their Effect on Postharvest Fruit Quality
K. Prasad, M. W. Siddiqui, R. R. Sharma, Abhay Kumar Gaurav, Pallavi Neha, and Nirmal Kumar

8. Packaging of Fresh-Cut Fruits and Vegetables
Oluwafemi J. Caleb, Martin Geyer, and Pramod V. Mahajan

9. Engineering Properties of Packaging Films
Stefano Farris

10. Predictive Modeling for Packaged Fruits and Vegetables
Amit Kumar, Shubhra Shekhar, and Kamlesh Prasad

11. Mathematical Modeling for Micro-Perforated Films of Fruits and Vegetables Used in Packaging
Oluwafemi J. Caleb, Martin Geyer, and Pramod V. Mahajan

12. Cushioning Materials for Fruits, Vegetables, and Flowers
Neeru Dubey and Vigya Mishra

13. Nano-Enabled Packaging of Food Products
Vigya Mishra, Neeru Dubey, Simple Kumar, and Neha Singh


About the Authors / Editors:
Editors: Mohammed Wasim Siddiqui, PhD
Assistant Professor and Scientist. Department of Food Science and Post-Harvest Technology, Bihar Agricultural University, Sabour, India

Mohammed Wasim Siddiqui, PhD, is an Assistant Professor and Scientist in the Department of Food Science and Post-Harvest Technology at Bihar Agricultural University in Sabour, India, and is the author or co-author of many peer-reviewed journal articles, book chapters, and conference papers. He has several edited and one authored books to his credit. Recently, Dr. Siddiqui has established an international peer-reviewed journal, Journal of Postharvest Technology. He is also Editor-in-Chief of a book series titled Postharvest Biology and Technology, published by Apple Academic Press. Dr. Siddiqui is also an Acquisitions Editor for Horticultural Science for AAP. He is editorial board member of several journals.

Recently, Dr. Siddiqui has received the Achiever Award 2014 for outstanding research work by the Society for Advancement of Human and Nature (SADHNA), Nauni, Himachal Pradesh, India, where he is also an Honorary Board Member. He has been an active member of the organizing committees of several national and international seminars, conferences, and summits.

Mohammad Shafiur Rahman, PhD
Professor, Department of Food Science and Nutrition, Sultan Qaboos University, Sultanate of Oman
Mohammad Shafiur Rahman, PhD, is a Professor at the Sultan Qaboos University, Sultanate of Oman, and the author or co-author of over 250 technical articles, including 90 refereed journal papers, 87 conference papers, 58 book chapters, 34 reports, 12 popular articles, and seven books. He is the author of the internationally acclaimed and award-winning Food Properties Handbook (published by CRC Press), now in its second edition, as well as author of Food Preservation. He also served an Associate Editor for the Handbook of Food Science, Engineering and Technology and for the Handbook of Food and Bioprocess Modeling Techniques. Professor Rahman is the founding Editor of the International Journal of Food Properties and has served on the editorial boards of several international journals. He is a Section Editor for the Sultan Qaboos University Journal Agricultural Sciences. Professor Rahman is a professional member of the New Zealand Institute of Food Science and Technology and the Institute of Food Technologists, a member of the American Society of Agricultural Engineers and the American Institute of Chemical Engineers, and member of the Executive Committee for International Society of Food Engineering, ISFE.

Ali Abas Wani, PhD
Process Development for Plant Raw Materials, Fraunhofer Institute for Process Engineering and Packaging, Freising, Germany

Ali Abas Wani, PhD, is senior researcher at the Fraunhofer Institute for Process Engineering and Packaging, Freising, Germany. Since 2006, he has been a senior assistant professor at the Islamic University of Science & Technology, J&K, India. He was responsible for the establishment of the Department of Food Technology and also initiated several key food science programs in the region. Additionally, he is establishing a food-testing center at the Islamic University of Science & Technology Awantipora. Dr. Wani is also a Co-chair for European Hygienic Engineering Design Group (EHEDG), representing regional sections of India. He is the co-founder and editor-in-chief of Food Packaging & Shelf Life, published by Elsevier Science UK. Dr. Wani has published numerous international papers, book chapters, co-edited books, and conference papers. His research focus is on the development of functional ingredients and measurement of food quality. In addition to close association with many scientific organizations in the area of food science and technology, he is an active reviewer for the journals Carbohydrate Polymers, Food Chemistry, LWT- Food Science & Technology, Journal of Agricultural Food Chemistry, and many other scientific journals.

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