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Post-harvest diseases are the main causes of loss of fresh horticultural products throughout the food supply chain. From harvest onwards, maintaining the living condition and preserving the qualities of the fruit, especially its hydration and quality, requires protective measures. These are particularly important when the whole fruits are intended for marketing in a fresh or ready-to-use state. Currently, in the food field, research is focused on the use of natural methods as a very interesting tool to increase the shelf life of products. EOs are known for their natural antimicrobial and antioxidant compounds. These volatile compounds present a basic means in the packaging and conditioning of foodstuffs. Thus, the packaging is no longer limited to an inert envelope that isolates the food from the environment, but, on the contrary, it is more and more a direct actor that justifies the use of the concept of active packaging, it replaces in part the synthetic preservatives.
Info autore
Doktortitel (Ph.D.) der Universität Saragossa, Veterinärmedizinische Fakultät, Spanien) in Lebensmittelwissenschaft und -technologie. Professor und Leiter des Forschungslabors für Lebensmittelqualität und -sicherheit. Leiter des Masterstudiengangs: Total Quality Management and Food Safety (Universität Mouloud Mammeri, Tizi-Ouzou, Algerien).
