Fresh vegetables and fruit are IV-Gamma products which, after harvesting, are subjected to minimal technological processes aimed at guaranteeing their hygienic safety and enhancement, following good processing practices. Therefore, fresh fruit, vegetables and, in general, fresh vegetables with a high service content, packaged and ready for consumption, are defined as fresh-cut fruit and vegetables. The definition of packaged and ready-to-eat fresh products includes not only salads in bags and fourth range fruit ready to be immediately consumed "raw", but also fruit and vegetables ready to be used in the preparation of food to be cooked (vegetables for minestrone).
WHY IV GAMMA?
The offer of vegetables, fruit and vegetables is divided into five ranges, distinguished on the basis of the technologies and working processes applied to the product from the moment of harvesting to being sold to the final consumer.
First Range: traditional fresh fruit and vegetables. Second Range: canned fruit and vegetables proposed in jars. Third Range: frozen fruit and vegetables. Fourth range: fresh fruit and vegetables, washed, packaged and ready for consumption (IV Gamma).
Fifth Range: fruit and vegetables cooked and recipes, packaged and ready for consumption.
THE PRODUCTION PROCESS
The production and storage process of fresh-cut salads, vegetables and fruit (IV Gamma), starting from the field to the consumers' table, is divided into the following phases: Selection Sorting Possible cleansing and cutting Washing Drying and packaging in bags or containers sealed (possible use of modified atmosphere)
For the production of the IV Gamma, the utmost accuracy in the treatment of basic raw materials and the use of high levels of technology throughout the production chain are essential. For years now, the IV Gamma industry and the agricultural companies producing raw materials have almost entirely followed integrated production regulations, choosing the most suitable types of raw materials, severely limiting the use of pesticides in the field or in the greenhouse, with consequent reduction of pesticide residues well below the thresholds allowed for traditional production. Transported to the factory, the raw materials are placed in storage cells, with temperatures not exceeding 6 ° C, sufficiently sized for quantity and residence times. The fresh-cut fruit and vegetables are then subjected to (at least) a double industrial washing and a decontamination treatment that guarantees their hygienic safety. The packaged product is checked with a metal detector and identified to maintain traceability of the supply chain and then placed in the cell at temperatures not exceeding 6 ° C.
From the moment of release from the processing plant until exposure in the refrigerated counters, the product must be kept at temperatures not exceeding 8 ° C. The cold chain must also be respected when transporting it from the refrigerated counters to the consumer's home. In fact, the only way of preserving salad in bags, packaged fruit and, in general, fresh-cut fruit and vegetables is to maintain the cold chain.The shelf life of salads, fruit and vegetables of the IV Gamma lasts an average of 5-7 days. However, AIIPA's proposal to introduce the minimum guaranteed shelf life is being studied, which will increase the life of the products by one day thanks to storage at the manufacturer's plants, at lower temperatures. Modified atmosphere packaging, which occurs only in some cases, has the purpose of increasing the shelf life by inhibiting the action of aerobic microorganisms and phenomena such as oxidation, color change and browning.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.