A procedure for the treatment and retail packing of fruit, in particular pineapples

摘要

The invention relates to a treatment and packing procedure for fruit retail, in particular pineapples. The procedure envisages, after the preparation of the fruit including its cutting into preestablished shapes according to its nature, its vacuum packing in sealed bags and its subsequent pasteurising at a temperature of about 90 degrees, for a time comprised between fifteen and forty minutes. Cooling follows pasteurisation, with the use of cold water, and finally the produce is conserved in a refrigerating cell at a temperature comprised between 4 and 8 degrees.