As consumers opt for more food choices that feature both nutrition and convenience, pre-cut fruits and vegetables have become more prevalent in the produce section of food markets. Minimal processing of fruits and vegetables reduces shelf life and makes it easier for human pathogens to infest food. The Rutgers component of the S-294 Multi-state project will focus on packaging technologies that prolong shelf life of pre-cut vegetables and minimize the possibility of contamination by food pathogens. Specific organic vegetables grown in the Mid-Atlantic regions of the U.S. (e.g. bell peppers, chili peppers, bulb onions, summer squash, carrots) will be pre-cut and tested for shelf life and freedom from contamination following packaging and storage in extruded polymer films that exhibit favorable gas exchange properties. Results will be integrated into new, value-added products in conjunction with business development efforts at the Rutgers Food Innovation Center.
|Effective start/end date||10/1/11 → 9/30/16|
- National Institute of Food and Agriculture (National Institute of Food and Agriculture (NIFA))