WO2018152462A1

WO2018152462A1 - Minimally processed fresh cut produce with enhanced shelf life and process of preparation thereof

Info

Publication number: WO2018152462A1
Application number: PCT/US2018/018604
Authority: WO
Inventors: Nidhi RAMMANOHAR; Hemant GODBOLE
Original assignee: Cryovac, Inc.
Priority date: 2017-02-18
Filing date: 2018-02-19
Publication date: 2018-08-23

Abstract

The invention is directed to a shelf stable fresh cut produce package which includes fresh cut produce, treated with a solution consisting calcium chloride and citric acid having calcium concentration in the range of 0.1 to 3%, a gas-breathable laminate having flexible structure materials for packaging, and optionally inert gas composition. The package significantly extends the shelf life of fresh cut produce for at least 10 days at a temperature of 30°C to 50°C.

Description

DESCRIPTION

TITLE

MINIMALLY PROCESSED FRESH CUT PRODUCE WITH ENHANCED SHELF LIFE AND PROCESS OF PREPARATION THEREOF TECHNICAL FIELD

[0001] The present invention relates to a shelf stable fresh cut produce package with minimal processing steps to enhance shelf life of fresh cut produce. More preferably, the present invention provides a shelf stable fresh cut produce package comprising fresh cut produce that has been treated with a solution of calcium chloride and citric acid, a gas-breathable film laminate having flexible structure materials for packaging and optionally an inert gas composition. Further, the invention also relates to a process of preservation for fresh cut produce with treatment of a solution comprising citric acid and calcium chloride along with a laminate. The shelf stable fresh cut produce package enhances the shelf life of fresh cut produce to more than 10 days when stored at 40°C when processed and packed using the method disclosed in the present invention.

BACKGROUND

[0002] The current lifestyle is busy and people are still looking for maintaining a healthy lifestyle, leading significantly to increasing demand of fresh cut produce. Fresh cut produce may be ready-to-eat fresh fruits and vegetables that can be served as is or as salads, sandwiches, burgers and many more. Thus, the need for fresh cut produce has exponentially increased over the last decade. The fresh cut fruit and vegetable market is designed to meet these needs, delivering refrigerated fruits and vegetables in sealed containers after being cut and cleaned, so that they can be eaten raw or utilized for cooking both at home and in catering as well as in industrial processes, such as semi- manufactured products. In an effort to satisfy consumer tastes, the production of fresh cut produce (washed, peeled, grated and cut) is a challenging market as these products deteriorate much faster than when they are whole produce. Damage inflicted during the preparation of fresh cut produce promotes many physical and physiological changes that hasten loss of product quality. Foremost among these are the removal of the protective epidermal layer and exposure of internal cells. These changes not only facilitate water loss but also provide easy entry for microbial pathogens and chemical contaminants. Packaging or application of edible films can lessen water loss by maintaining a high relative humidity near the cut surface and providing a physical barrier that protects the produce from contamination. But water loss and collapse of injured cells at the cut surface majorly alter the appearance of the fresh cut produce. In addition to this, the cut surface also loses water; adhering cellular debris may impart a white blush to the surface that masks varietal color. Consumers associate both of these surface changes with the loss of freshness.

[0003] In fact, the cellular lesions caused by processing inevitably lead to the

development of several and complex degradation phenomena, fundamentally due to the activity of endogenous enzymes (e.g. polyphenoloxidase, polygalacturonase and esterase) with consequent modification in colour and texture, in addition to the formation of off- odours and off-flavours. Among the main enzymes responsible for the quality decay of fresh cut produce are polyphenoloxidase which induces the appearance of off- colours and/or browning on the surface of the produce; and pectolytic enzymes which cause texture modification of produce. The modifications induced by these enzymes significantly affect the sensory quality of the product which, in the course of a few days (and in some cases only a few hours), assumes characteristics which make it unacceptable to the consumer and, therefore, no longer suitable for sale. Beside enzymatic alterations, microbiological alterations are also possible due to contamination of the cut tissues as well as of the leached cellular liquids. These products must be sold refrigerated and have a very short shelf life. If good manufacturing procedures are performed, the risk of microbiological contamination can be controlled, although it should not be underestimated, while the risk of enzymatic activity represents the main cause of quality deterioration as it determines rapid loss of the essential characteristics of freshness of fresh-cut fruits and vegetables. [0004] It follows that actual processing of fresh cut fruits and vegetables, based on the application of good manufacturing practices and refrigeration of the product packed in conventional or modified atmosphere, are not sufficient to guarantee enzyme

inactivation which is essential for maintaining product freshness and the high quality standards required by the consumers. [0005] Although many commercial fresh cut produce products are available with controlled respiration packaging or inert gas compositions that prevent microbial attack, but most cut produce is not stable for such type of packaging. To compensate for such loss, an excessive quantity of chemical agents such as Ca++, fungicides, and syrup, gel-like coatings that retard microbial attack is included in the product.

[0006] As evidence from prior art, there are fresh cut apples with liquids to help preserve the food containing Ca++ and have been introduced under pressure into the skin of apples to prevent microbial degradation of the apples and the subsequent rotting thereof to extend shelf life. Other types of preservative liquids have also been used. Some foods such as canned fruits are often packed in syrup or other sweetening liquid. However, the modern trend among consumers is to avoid the heavy syrups associated with such processed fruits as a perception exists is healthier to consume fresh fruits and vegetables.

[0007] US 4,818,549 discloses a preservative method and a preserved fruit or vegetable product, using a citric acid, sodium and calcium chloride-containing preservative composition. The patent relates to food pieces such as cubed apples, the exposed pulp of which tends to discolor upon exposure to air, are treated with an acidic aqueous solution which is effective in maintaining the natural color of the exposed pulp and which comprises citric acid, calcium chloride, and sodium chloride, with the treatment of such apples being preferably practiced by means of a novel apparatus.

[0008] US 4,883,674 discloses packaged cut produce such as fruit salad mixtures for refrigerated storage which enjoy increased shelf life without the need for gas

absorbents. The package includes a sealed imperforate container disposed within which are a quantity of perishable cut fruit pieces in a bed having a bed depth of about 1 to 3 inches. The package includes an equilibrium headspace composition comprising by volume of 2 to 5% oxygen, 10 to 15% carbon dioxide and balance nitrogen.

[0009] US 8,815,323 discloses a method for the prevention of the discoloration of fruits. More particularly, it relates to a method for the prevention, mitigation or slowing of the discoloration of produce fruit and the method comprising: (i) an optional first step of pre- dipping the produce in a chelating agent and (ii) treating the optionally pre- dipped produce with an enzyme inhibitor.

[0010] CA 2424200 C discloses a compound and method for preserving cut apples, wherein a composition for preserving fresh cut apples comprising a mixture of ascorbic acid, calcium chloride, magnesium chloride, calcium hydroxide, and optionally, citric acid or sodium citrate. A method comprising immersing the apple pieces in the above solution and packaging the cut apple pieces into containers; followed by quick chilling the treated cut apple pieces in the sealed containers at temperatures of 0 to 4°C for at least 24 hours. In order to maintain quality, shelf-life and safety of fresh fruits and vegetables several handling and post-harvest steps for improving or enhancing their protection have been considered. These steps include complete sanitation programs using chemical sanitizing agents, ozone or hot dips, refrigeration, controlled

atmosphere, modified atmosphere packaging and controlled ripening that delay the respiration and the ripening process as well as inhibit or slow the natural activity of hydrolytic and catabolic enzymes. To avoid over ripeness, microbial attack and rot and to maintain fruit and vegetable quality, there is need of an easy, effective and economic system for storage and preservation of fresh cut fruits and vegetables.

[0011] Fresh cut and segmented fruit pieces are biologically and physiologically active in that their tissues are living and respiring. Fresh cut fruit pieces require oxygen to continue their normal respiratory activity. Hence, the presence of oxygen in a package or container of cut and segmented fruit pieces is essential to reduce the risk of anaerobic food pathogen growth and avoids fermentation of the fruit pieces due to the lack of oxygen supply. The conventional approach to allowing oxygen respiration but retard browning is to either encapsulate or coat the cut fruits or treat the cut surfaces with a solution containing anti browning agent.

[0012] Fresh cut produce having more water content like tomatoes, capsicum, and onions are more susceptible to spoilage than the less water content cut produce. The pieces are very susceptible to water loss leading to softening and visible fungal growth. Even if such pieces are stored at 100°C, the pieces showed significant loss of visual quality, aroma, and texture. Fresh cut fruits and vegetables having more water content are dehydrated and inedible after 10 days at 100°C. Modified Atmospheric Packaging (MAP) with atmospheric composition can provide the benefits to fresh cut fruits.

[0013] However, MAP can provide beneficial effects on sensory related quality aspects such as appearance, texture, and flavor but it fails to retain the phytochemicals present in fresh cuts. As interest in healthy food grows, the preservation of nutrients, the present invention is focused on preserving and increasing shelf life of fresh cut produce with more water content and it relates to a system of package of exposed fresh fruit including cut pieces of fruit, a packaging material and treatment of solution/dips containing citric acid with calcium chloride in a specific ratio. This dip can be beneficial to all produce especially high water content produce as it combines with the pectin of the cell membrane of the produce, converts the pectin to pectate which gives increased stability and structure, thereby preventing electrolyte leakage from the produce. This dip can be reused for several times and the final product doesn't require rinse with water and can be consumed as such without altering taste and texture. A simple and economic system is not disclosed in any of the above cited art.

[0014] It would therefore be desirable for people to get the nutritional supplements they want and need by eating the fresh foods they already enjoy without requiring them to take a separate supplement. As evident from the prior art, it becomes challenging to provide the composition and method of fresh cut produce which can be used to extend the shelf life of fresh produce pieces by preventing enzymatic browning, water leaching, cell line softening and microbial spoilage. A requirement accordingly exists for a preservation method for fresh cut produce with effective enzymatic water locking.

Further, it would also be advantageous for the fresh cut produce to be packaged in an environment containing some oxygen so that the normal respiratory activity of the fruit tissue can be maintained.

[0015] The discussion of documents, acts, materials, devices, articles and the like is included in this specification solely for the purpose of providing a context for the present invention. It is not suggested or represented that any or all of these matters formed part of the prior art base or were common general knowledge in the field relevant to the present invention as it existed before the priority date of each claim of this application.

SUMMARY [0016] The main objective of this invention is to provide an effective packaging system to enhance shelf life of fresh cut produce. Yet another objective of this invention is to provide a simple, easy and convenient packaging system for fresh cut produce. Yet another objective of this invention is to provide a system with wider geographical footprint as well as less wastage in produce. Yet another objective of this invention is to provide a method for preserving the fresh cut produce which extending the shelf life. [0017] Yet another objective of this invention to provide a packaged fresh cut produce with acceptable organoleptic properties up to 10 days when stored at 4°C.

[0018] Yet another objective of this invention is to provide simple, efficient and low cost packaging system consisting of fresh cut produce, packaging material and composition of citric acid and calcium chloride.

[0019] The present invention provides a shelf stable fresh cut produce package comprising; a) fresh cut produce, treated with a solution consisting calcium chloride and citric acid having calcium concentration in the range of 0.1 to 3%, b) a gas-breathable laminate having flexible structure materials for packaging, and c) optionally inert gas composition like oxygen, nitrogen or a combination thereof; wherein the said package significantly extends the shelf life of fresh cut produce for at least 10 days at a

temperature of 30°C to 50°C.

[0020] The gas-breathable laminate is a multi-layer coextruded with at least one layer having oxygen-breathing properties, at least one layer has carbon dioxide permission properties and at least one layer is a tie layer selected from ethylene copolymer. The gas- breathable laminate is a multi-layer extrudate with 7 layers and it has a carbon dioxide transmission rate of 20000-30000 cc/m²/day measured at 23°C/ 0% Rh, and an oxygen transmission rate of 7000-10000 cc/m²/day measured at 23°C/ 0 % Rh, wherein the 7 layers comprise: a resin layer, a 50μ Natural Poly 50% linear low density polyethylene layer, a 25% very low-density polyethylene layer, a nylon layer, an ethylene vinyl alcohol layer, a polypropylene copolymer layer and an ethylene

copolymer layer.

[0021] The present invention also provides a process for producing shelf stable fresh cut produce as claimed in proceeding claims comprises the steps of: (i) washing and cutting of fresh produce to create fresh cut produce, (ii) preparing a pre-treatment solution of calcium chloride and citric acid in water, (iii) dipping the fresh cut produce in step ii) solution for time ranging from 30 to 60 seconds to create treated fresh cut produce, iv) draining and centrifugal drying of the treated fresh cut produce, v) packing selected from vacuum packing or modified atmospheric packing of the fresh cut produce in a gas- breathable material film pouch to create shelf stable fresh cut produce; wherein the gas- breathable material film pouch has an oxygen transmission rate from 7000 to 10000 cc/m²/day and a carbon dioxide transmission rate from 20000 to 30000 cc/m²/day and a weight ratio of calcium chloride : citric acid is ranging from 1 : 1 to 5: 1 .

[0022] The present invention relates to a shelf stable fresh cut produce package to enhance shelf life of fresh cut produce. The package has fresh cut produce, treated with a solution consisting of calcium chloride and citric acid having elemental calcium in the range of 0.1 % to 3% and a gas-breathable laminate having flexible structure materials for packaging. The package may also have an optional inert gas composition. The package significantly extends the shelf life of fresh cut produce for at least 10 days at a temperature of 3°C to 5°C. The invention also relates to a method of preservation for fresh cut produce with a preservative composition comprising citric acid and calcium chloride along with vacuum packing or in presence of modified atmospheric

environment sealed using gas breathable film/pouch. The use of the composition and the method of the invention prevent or mitigate the spoilage of such fresh produce.

[0023] The present invention also provides fresh cut produce with acceptable organoleptic properties up to 10 to 1 1 days when it is stored at 4°C. The invention further provides packaging material containing permeable/breathable bags with an OTR 7000 -10000 cc/m²/day and a COTR 20000-30000 cc/m²/day. The presence of oxygen in a package of cut and segmented fruit or vegetable pieces is essential to reduce the risk of anaerobic food pathogen growth and avoids fermentation of the fruit pieces due to the lack of oxygen supply.

[0024] Accordingly, the method for fresh cut produce is comprising the steps of washing and cutting fruits/vegetables then dipping it in to the preservative composition consisting of calcium chloride and citric acid in the ratio from 1 :1 to 5:1 by % in weight and then drying is done by centrifugal drying technique, finally produced fresh cut is vacuum packed in film bags and is stored at 4°C. Accordingly, the present invention provides a process for producing shelf stable fresh cut produce comprises the steps of: (i) washing and cutting of fresh produce to create fresh cut produce, (ii) preparing a pre-treatment solution of calcium chloride and citric acid in water, (iii) dipping the fresh cut produce in step ii) solution for time ranging from 30 to 60 seconds to create treated fresh cut produce, (iv) draining and centrifugal drying of the treated fresh cut produce, (v) packing the fresh cut produce in a gas-breathable material film pouch to create shelf stable fresh cut produce; wherein in the gas-breathable material film pouch has an oxygen transmission rate of 7000 to 10000 cc/m²/day and a carbon dioxide transmission rate of 20000 to 30000 cc/m²/day and a weight ratio of calcium chloride : citric acid of 1 : 1 to 5: 1 .

DESCRIPTION OF EMBODIMENTS [0025] While the making and using of various embodiments of the present invention are discussed in detail below, it should be appreciated that the present invention provides many applicable inventive concepts that can be embodied in a wide variety of specific contexts. The specific embodiments discussed herein are merely illustrative of specific ways to make and use the invention and do not delimit the scope of the invention. [0026] To facilitate the understanding of this invention, a number of terms are defined below. Terms defined herein have meanings as commonly understood by a person of ordinary skill in the areas relevant to the present invention. The terminology herein is used to describe specific embodiments of the invention, but their usage does not delimit the invention, except as outlined in the claims. [0027] The term "fresh cut produce" is also intended here to embrace any produce which are obtained by chopping, cutting, mincing, peeling, grating, shredding, slicing and/or julienning. Fresh cut produce includes fruits, vegetables, roots and herbs. Fresh cut produce also includes produce that was cut, chopped, minced, peeled, grated, shredded, sliced and/or julienned at any time before introduction of any type of preservation method.

[0028] The term "consume" is also intended here to embrace ready to eat, ready to cook, ready to bake, ready to grill, ready to bake and similar activity, where the fresh cut produce can be utilizes as it is.

[0029] The term "tie layer" is referred herein to a resin or polymer typically co-extruded between a polymer substrate and functions as an extrudable adhesive.

[0030] In some embodiments, the fresh cut produce may also be referred to cut produce obtained by means common in the art and is meant to include such common fruits as apples, oranges, grapefruit, lemons, limes, mangos, pineapples, bananas, blackberries, blueberries, peaches, grapes, raspberries, plums, cherries, strawberries, melons, avocado, and the like and vegetables as asparagus, legumes, beets, blueberries, broccoli, brussel sprouts, cabbage, carrots, cauliflower, celery, cucumber, eggplant, mushrooms, onions, parsnips, peas, peppers, potatoes, pumpkin and squash, sweet corn, tomatoes, turnips, okra, and the like. Generally, the present invention can be used in connection with any fresh produce having a high water content and possessing insufficient resistance toward cutting. [0031] The present invention relates to a packaging system to enhance the shelf life of fresh cut produce. The invention also relates to a method of preservation for fresh cut fruit and vegetables with a preservative composition comprising citric acid and calcium chloride along with a film/pouch.

[0032] In an embodiment, the present invention provides a shelf stable fresh cut produce and process of treating and the packing of fresh cut produce that has significantly extend the shelf life of fresh cut produce. The fresh cut produce treatment preserves the texture, flavor, appearance, and color of the fresh produce, particularly exposed surfaces of the fresh cut fruit or vegetable, in particular by reducing oxidation of the exposed cut surfaces of the produce. [0033] Accordingly, the present invention provides a shelf stable fresh cut produce package comprising of; a) fresh cut produce that has been treated with a solution of calcium chloride and citric acid, b) a gas-breathable laminate having flexible structure materials for packaging, and c) optionally inert gas composition; wherein the package is significantly extend the shelf life of such fresh cut produce for at least 10 days at a temperature of 40°C.

[0034] In accordance to one of the important embodiment, the pre-treatment solution of of calcium chloride and citric acid is preferably having elemental calcium in the range of 0.1 % to 3%.

[0035] The gas-breathable laminate as disclosed herein is breathable packaging material for fresh cut produce for storage at 4°C. The breathable laminate is a multilayer coextruded with at least one layer having oxygen-breathing and carbon dioxide permission properties where at least one layer is a tie layer selected from ethylene copolymer.

[0036] The gas-breathable laminate has a carbon dioxide transmission rate of 20000- 30000 cc/m²/day measured at 23°C/ 0 % Rh, and an oxygen transmission rate of 7000- 10000 cc/m²/day measured at 23°C/ 0 % Rh. [0037] In accordance to one more embodiment, the present invention provides a shelf stable fresh cut produce package packed in a gas- breathable laminate is a multi-layer extruded with 7 layers comprise: a resin layer, a 50 pm Natural Poly 50% linear low density polyethylene (LLDPE) layer, a 25% very low-density polyethylene layer, a nylon layer, an ethylene vinyl alcohol layer, a polypropylene copolymer layer and an ethylene copolymer layer.

[0038] Optionally, the shelf stable fresh cut produce may be packed with an inert gas composition. In principle, oxygen, nitrogen or a combination thereof may be selected. According to second embodiment, the present invention provides a process for producing shelf stable fresh cut produce comprises the steps of: (i) washing and cutting of the fresh produce to create fresh cut produce, (ii) preparing a pre-treatment solution of calcium chloride and citric acid in water having elemental calcium concentration in the range of 0.1 to 3%, (iii) dipping the fresh cut produce in step ii) solution for time ranging from 30 to 60 seconds to create treated fresh cut produce, (iv) draining and centrifugal drying of the treated fresh cut produce, (v) packing the fresh cut produce in a gas- breathable material film pouch to create shelf stable fresh cut produce; characterized in that the gas-breathable material film pouch has an oxygen transmission rate of 7000 to 10000 cc/m²/day and a carbon dioxide transmission rate of 20000 to 30000 cc/m²/day and a weight ratio of calcium chloride:citric acid of 1 : 1 to 5: 1 . [0039] The gas-breathable laminate having flexible structure materials may have a thickness up to 60 to 70 pm for wrapping up the products. One of the essential embodiments of the system is fresh cut produce, not limiting to fruits and vegetable it is any and all produce that needs to be preserved after chopping, cutting, mincing, peeling, grating, shredding, slicing and/or julienning. [0040] In the present invention, a typical ratio of calcium chloride:citric acid is 1 : 1 to 5: 1 and elemental calcium percentage is 0.1 to 5 % to achieve desired activity. Typically, citric acid is used as an antimicrobial and anti-oxidant in the combination and calcium chloride is used as a firming agent, which combines with the pectin of the cell membranes of fresh cut produce to form calcium pectate which is stable and gives strength and integrity to the produce. This way no cellular fluids of the produce leach out in the bag which yields to spoilage or weight loss. [0041] The pre-treatment solution or dip is a reusable solution and can be used multiple times for treatment of fresh cut produce which is a big advantage as there is no decrease in pH, hardness or acidity of the pre-treatment solution.

[0042] Another advantage of the subject matter described herein is that the shelf stable fresh cut produce is minimally processed with no harmful or extra additives like gel, syrup or coating and there is no need of water washing/rinsing before eating/cooking.

[0043] While an embodiment of the packaging system and method of packing of the present invention has been described in detail it should be a packaging system for fresh cut produce that modifications and variations thereto are possible, all of which fall within the true spirit and scope of the invention. With respect to the above description then, it is to be realized that the optimum dimensional relationship for the parts of the invention, the given procedure may be used.

[0044] The present invention is further described with the help of the following

examples, which are given by way of illustration all the parts, percent's and ratios are by weight unless otherwise indicated and therefore should not be construed to limit the scope of the invention in any manner.

[0045] While the foregoing written description of the invention enables one of ordinary skill to make and use what is considered presently to be the best mode thereof, those of ordinary skill will understand and appreciate the existence of variations, combinations, and equivalents of the specific embodiment, method, and examples herein. The invention should therefore not be limited by the above described embodiment, method, and examples, but by all embodiments and methods within the scope and spirit of the invention as claimed.

[0046] All of the compositions and/or methods disclosed and claimed herein can be made and executed without undue experimentation in light of the present disclosure.

While the compositions and methods of this invention have been described in terms of preferred embodiments, it will be apparent to those of skill in the art that variations may be applied to the compositions and/or methods and in the steps or in the sequence of steps of the method described herein without departing from the concept, spirit and scope of the invention. All such similar substitutes and modifications apparent to those skilled in the art are deemed to be within the spirit, scope and concept of the invention as defined by the appended claims.

EXAMPLES:

Example 1 [0047] Preparation of Pre-treatment Solution was performed. 0 gm of citric acid and 10gm of calcium chloride was weighed and dissolved in 1000 ml distilled water.

Example 2

[0048] Method for preparation of fresh cut produce as disclosed in present invention: The fresh cut produce was processed in regular GMP method and along with a sanitation step. Then, the fresh cut produce was dipped in the solution prepared in

Example 1 for 1 minute after cutting. The fresh cut produce was then directly put in the centrifugal dryer and packed in gas-breathable laminate bags at 400-600 mb vacuum and stored at 4°C to observe shelf life. The specification of the gas-breathable laminate bag are listed in Table 1 below. Table 1

Example 3

[0049] Stability data was collected for different fresh cut produce packaging. Typical examples performed here are the ones most commonly packed in the food processing industries (i.e. onion, capsicum and sliced/ cubed tomatoes). Three fresh cut produce packaging were prepared by the method disclosed in Example 2 with three different bag specifications. The stability analysis was performed on day 0 (before packaging) and then on 6 day and after that two day interval till 1 1 days after storage at 4°C to observe shelf life. The results for microbial analysis, water loss and sensory analysis are illustrated as below. [0050] A. Type of Bag:

[0051] 1 ) LDPE Bag =COTR of about 1 ,400 measured at 23 °C/ 0 % Rh (cc3/m²/day); OTR of about 4,000 measured at 23 °C/ 0 % Rh (cc3/m²/day) and WVTR of about 18 measured at 38°C & 90% RH (gm/m²/day).

[0052] 2) PD-1 shrink Bag =COTR of about 22,000 measured at 23 °C/ 0 % Rh

(cc3/m²/day); OTR of about 9,000 measured at 23 °C/ 0 % Rh (cc3/m²/day) and WVTR of about 1 measured at 38 °C & 90 % RH (gm/m²/day).

[0053] 3) PD Non-shrink Bag =COTR of about 22,000 measured at 23 °C/ 0 % Rh (cc3/m²/day); OTR of about 9,000 measured at 23 °C/ 0 % Rh (cc3/m²/day) and WVTR of about 1 measured at 38 °C & 90 % RH (gm/m²/day). [0054] The microbial analysis results of the fresh cut produce sample 1 (Capsicum) are shown in Table 2 below.

Table 2

[0055] The sensory analysis results of the fresh cut produce sample 1 (Capsicum) are shown in Table 3 below.

Table 3

[0056] In conclusion, it was observed from Tables 2 and 3, the microbial analysis is acceptable till 10 days and sensory analysis is acceptable till 1 1 days for capsicum. [0057] The microbial analysis results of the fresh cut produce sample 2 (Onions) are shown in Table 4 below.

Table 4

[0058] The sensory analysis results of the fresh cut produce sample 2 (Onions) are shown in Table 5 below.

Table 5

[0059] In conclusion, it was observed from Tables 4 and 5, the microbial analysis is acceptable till 10 days and sensory analysis is acceptable till 1 1 days for fresh cut onions.

[0060] The microbial analysis results of the fresh cut produce sample 3 (Tomatoes) shown in Table 6 below.

Table 6

[0061] The sensory analysis results of the fresh cut produce sample 3 (Tomatoes) shown in Table 7 below.

Table 7

[0062] In conclusion, it was observed from Tables 6 and 7 that the microbial analysis is acceptable till 10 days and sensory analysis is acceptable till 1 1 days for tomato fresh cut.

Example 4

[0063] Weight loss and water loss analysis was done for onions, capsicum, and tomatoes. The weight loss in % of produce was calculated by considering final weight of strain produce with respect to weight of initial produce. The results for weight loss are illustrated as below. Weight Loss for onions, capsicum, and tomatoes when not treated with pre-treatment solution: Samples 1 (capsicum), 2 (onions) and 3 (tomatoes) were prepared by cutting and packing in three different bag specifications without pre- treatment step. The weight loss due to water loss was performed on day 0 (before packaging) and then on day 6 and after that a two day interval till 1 1 days after storage at stored at 4°C to observe shelf life. The water loss for onions, capsicum, and tomatoes when not treated with pre-treatment solution/dips are shown below in Table 8. Table 8

[0064] Weight Loss for Onions, capsicum, and tomatoes when treated with pre- treatment solution: Samples 1 , 2, and 3 were processed and packaged as per method disclosed in Example 2 using three different bag specifications. The weight loss due to water loss was performed on day 0 (before packaging) and then on day 6 and after that a two day interval till 1 1 days after storage at 4°C to observe shelf life. Table 9 below shows the water loss for tomatoes when treated with pre-treatment solution/dips. Table 10 below shows the water loss for onions when treated with pre-treatment solution/dips. Table 1 1 below shows the water loss for tomatoes when treated with pre-treatment solution/dips.

Table 9

Table 10

Table 1 1

Example 5

[0065] The effect of concentration of calcium on stability or weight loss for tomato tested and results are shown below in Table 12.

Table 12

Example 6

[0066] The effect of solution prepared in same manner as in Example 1 was analyzed, wherein citric acid is replaced with ascorbic acid for tomatoes. The results for water loss for tomatoes is shown below in Table 13.

Table 13

Example 7

[0067] The effect of vacuum/gas composition in packing on stability of tomatoes was analyzed. The tomatoes were processed and packed as per method disclosed in Example 2, wherein final inert gas composition is inserted in package before sealing. The results are shown below in Table 14.

Table 14

Example 8

[0068] The reusability of the dip solution was tested as follows: The dip solution from example 1 was used and fresh cut produced was dipped into it. Study for pH and acidity of the dip was checked after every dipping of fresh produce, after the span of 1 1 days the produce remained unchanged. The results of the reusability of the pre-treatment solution/dip are shown below in Table 15.

Table 15

Claims

CLAIMS I claim:

Claim 1. A shelf stable fresh cut produce package comprising;

fresh cut produce, treated with a solution consisting calcium chloride and citric acid having calcium concentration in the range of 0.1 to 3%,

a gas-breathable laminate having flexible structure materials for packaging, and

optionally inert gas composition;

wherein the said package significantly extends the shelf life of fresh cut produce for at least 10 days at a temperature of 30°C to 50°C.

Claim 2. The shelf stable fresh cut produce package as claimed in claim 1 , wherein the gas-breathable laminate is a multi-layer coextrudate with at least one layer having oxygen-breathing properties.

Claim 3. The shelf stable fresh cut produce package as claimed in claim 2, wherein the at least one layer has carbon dioxide permission properties.

Claim 4. The shelf stable fresh cut produce package as claimed in claim 2, wherein the at least one layer is a tie layer selected from ethylene copolymer.

Claim 5. The shelf stable fresh cut produce package as claimed in claim 1 , wherein the gas- breathable laminate has a carbon dioxide transmission rate of 20000-

30000 cc/m²/day measured at 23°C/0% Rh, and an oxygen transmission rate of 7000-10000 cc/m²/day measured at 23°C/0% Rh.

Claim 6. The shelf stable fresh cut produce package as claimed in claim 2, wherein the gas-breathable laminate is a multi-layer extrudate with 7 layers.

Claim 7. The shelf stable fresh cut produce package as claimed in claim 6, wherein the 7 layers comprise: a resin layer, a 50 pm Natural Poly 50% linear low density polyethylene layer, a 25% very low-density polyethylene layer, a nylon layer, an ethylene vinyl alcohol layer, a polypropylene copolymer layer and an ethylene copolymer layer.

Claim 8. The shelf stable fresh cut produce package as claimed in claim 1 , wherein the inert gas composition is oxygen, nitrogen or a combination thereof.

Claim 9. The shelf stable fresh cut produce package as claimed in claim 1 , wherein the weight ratio of calcium chloride:citric acid has a range from 1 : 1 to 5: 1 .

Claim 10. A process for producing shelf stable fresh cut produce as claimed in

proceeding claims comprises the steps of:

washing and cutting of fresh produce to create fresh cut produce, preparing a pre-treatment solution of calcium chloride and citric acid in water,

dipping the fresh cut produce in step ii) solution for time ranging from 30 to 60 seconds to create treated fresh cut produce,

draining and centrifugal drying of the treated fresh cut produce, packing the fresh cut produce in a gas-breathable material film pouch to create shelf stable fresh cut produce,

wherein the gas-breathable material film pouch has an oxygen transmission rate from 7000 to 10000 cc/m²/day and a carbon dioxide transmission rate from 20000 to 30000 cc/m²/day and a weight ratio of calcium chloride:citric acid has a range from 1 : 1 to 5: 1.

Claim 1 1 . The process for producing shelf stable fresh cut produce as claimed in claim 10, wherein the step of packing is selected from vacuum packing and modified atmospheric packing.