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Rapid expansion of modified atmosphere packaging (MAP) for horticultural produce has occurred during the last 10 years, especially for fresh cut (minimally processed) products, but limitations to further expansion reside in both responses of products and available technology. We introduce the workshop on Modified Atmosphere Packaging—Toward 2000 and Beyond by reviewing the current status of MAP technology for fresh and minimally processed products, highlighting research needs and future advances, and providing a list of selected references on MAP published since 1989.
of storage duration in cold rooms, and capital letters are used for the SL periods. Fig. 7. Appearance of control and treated cucumbers during storage. LO = lemongrass oil; MAP = modified atmosphere packaging; PEx = propolis extract. Discussion Weight
and inodorus melons, values 1.5 to two times higher than those obtained at 0 °C. Modified atmosphere packaging (MAP) often complements refrigeration as an additional hurdle to help maintain the quality and food safety of fresh-cut fruit. The practical
shown in Fig. 1 , the gas composition changes dynamically during controlled-atmosphere storage (MAP: high concentration of CO 2 and low concentration of O 2 ). The (a) “Modified atmosphere packaging” (high concentration of CO 2 and low concentration
grapes as an alternative to sulfur dioxide to maintain quality of table grapes. The combination or sequential treatments of cutting the rachis 1 to 2 mm from the berries, sanitized wash, hot water treatment, modified atmosphere packaging (MAP
Procedures for predicting optimum packaging conditions of modified atmosphere packages (MAP) of tomato (`Heinz 1370') were developed. The relationship between O2 consumption rate and O2 concn (RRo2) was determined using O2 depletion data collected by enclosing tomatoes in jars and sampling head space O2 concn over time. The fitted function was then used in conjunction with other input variables: (1) film permeability to O2 (PO2), (2) film surface area (A), and (3) fruit weight in packages (Wp) to develop the final predictive equation based on Fick's law of gas diffusion. Predictive power of the equation was tested by comparing the steady state O2 concn achieved experimentally with those predicted for a wide range of packaging conditions. Packaging conditions included film surface area, weight of fruit in packages, and O2 permeability of the film (0.0426 and 0.0620 ml/kg hr). Prediction curves showing steady state O2 concn vs. packaging ratio (A/Wp) closely resembled the best fit curves of data. The effect of temperature on steady state O2 concn in MA bags was also examined. Increasing temperature from 20°C to 28±2°C had little effect but decreasing temperature to 10°C led to higher in-package O2 concn. Results indicate that predictive equations can be used to select appropriate films and optimize packaging ratios to achieve desired steady state O2 concn for MAP of tomatoes.
beneficial effect of MAP was more profound for irradiated samples than non-irradiated ones. Table 1. Effect of delaying irradiation application and modified atmosphere packaging (MAP) on quality of fresh-cut Iceberg lettuce. z It is recommended that fresh
occurring near the plum pit. Controlled atmosphere (CA) or modified atmosphere packaging (MAP) and RH management are used as supplements to fruit cold storage to limit water loss, delay ripening, and suppress diseases ( Beaudry, 1999 ; Smith et al., 1987
) for removing excess water before packaging. Packaging and storage conditions. The modified atmosphere (MA) was established passively using a microporous membrane (OTR ≈5 × 10 6 cc/m 2 /d) with semipermeable polymer coating (BreatheWay) attached over a
The feasibility of controlling relative humidity in modified atmosphere packages using compounds possessing Type III sorption isotherm behavior was studied. Ten grams each of dry sorbitol, xylitol, NaCl, KCl, or CaCl2 sealed with one maturegreen tomato (Lycopersicon esculentum L.) fruit at 20C in simulated packages for 48 days resulted in stable relative humidities of ≈75%, 80%, 75%, 85%, and 35%, respectively. Relative humidity was a function of the ratio of chemical to fruit mass. Relative humidities within control packages were in the range of 96% to 100% throughout the experiments. A simple system that uses spunbonded polyethylene pouches for the application of this humidity control method to packages is described. The storage life of packaged red-ripe tomato fruit at 20C was extended from 5 days using no pouch to 15 to 17 days with a pouch containing NaCl, mainly by retardation of surface mold development.