Fruits and vegetables have long been associated with a healthy diet. In more recent years, scientists have identified key health promoting components such as fibre, antioxidants, and phytochemicals. It is also an important economic sector in Ireland with Bord Bia valuing the Irish market for fresh produce at €1.2 billion in 2007. The chilled prepared fruit and vegetable sector, which includes fresh-cut products and “wet salads”, accounted for €66m of this and showed a 20% growth rate.
The market size, range and diversity of fresh-cut products has grown dramatically in recent years. As this market evolves, more fruits and vegetables are being processed; however, vigilance is needed to ensure that these products are always safe, nutrients are retained, and that the quality of some product types, notably fresh-cut fruits, is maintained. The technology to optimise shelf-life, appearance, packaging and safety is complex and involves a multitude of technical know-how and expertise. This includes peeling and washing, packaging film type, packaging structure (pouch, flow wrap, tray), modified atmosphere gas mix, respiration rate of produce, storage temperature and the product volume.
This workshop will focus on how processing and packaging can enhance and preserve the integral quality of fruit and vegetables, while also examining new methods of sanitising prepared fruits and vegetables.
Fruit and vegetables are consumed at different levels throughout Europe. For Irish manufactures, most produce is sold in Ireland and the UK. A presentation from Bord Bia will report on current trends in these markets. In addition, a UCD study will be present results from a recent research that examined the factors that inhibit Irish children from eating enough fruit and vegetables.
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