DEVELOPMENT OF A PROCESS FOR ACCELERATED AGING OF APPERTIZED FRUIT IN PLASTIC PACKAGING

Study of an accelerated aging methodology for fruits in transparent plastic packaging (flexible or semi-rigid) stored under ambient conditions. Two aging methods were applied to two fruit preparations (strawberry puree and pear cubes in syrup) packaged in PP/EVOH/PP thermoformed cups sealed with a plastic complex. Measurements of the color of the preparations and a follow-up of the gas composition in the packages were carried out over time on all the products subjected to the various ageings.