Fresh Food Preservation


Food preservation is a process used to preserve fresh foods in order to increase its shelf life and keeping quality.


The purpose of food preservation is to ensure safety and wholesomeness, to improve keeping quality, to increase availability from season to season, to improve or maintain nutritional value, to enhance consumer acceptability, to facilitate preparation of food and to make food more readily available. The high quality properties must be retained as long as possible.


Many antimicrobials, organic acids, enzymes, bacteriocins etc. are added to foods to ensure good keeping quality.


MAP technology is now days used to preserve fresh food. It increases shelf life of agri produce to up to 4 times its normal value. Modified Atmospheric Packaging (MAP) creates packages that are suitable for retail market. Usually, made of polymeric films, the optimum levels of oxygen and carbon dioxide is established through selective gas permeation of the polymeric film used, thus creating an internal equilibrium in the package that helps in increasing the shelf life of the agri-produce. Once the optimum levels of gases are established within the package, it remains in equilibrium till the pack is opened. Thus, the agro-produce remains stable through the entire process of the specific supply chain applied. The minimized temperature variation gets accommodated by the package without any major changes in optimal composition of the gas mixture. However, due to the permeability of the polymeric barrier material the gas composition of the package changes if the temperature variation is substantial.


LGIL provides necessary and desired information regarding types of preservation techniques to be employed types of preservatives to be added and their dosage.