Thailand is one of the agricultural countries. We have abundant fresh produces which are perishable and some are seasonal. The Thai government has set policies on the extending shelf-life and value added of these products. In comparison to plants, animal metabolism stops when they die and the deterioration starts. The treatment of the carcass should begin as soon as they are killed to maintain the quality of the products. However after harvesting, the plants are still alive and continued to lose water and freshness during storage. To preserve their shelf life of food products, several methods of treatments must be applied including heating, lowering temperature, adding chemicals, modifying storage condition, etc. In this paper the development of green food products, particularly those extending shelf life with natural preservatives in combination with other methods as hurdle to microbial growth, will be discussed.

Development of green food products in Thailand

248th National Meeting (2014)

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