Modified atmospheric packaging (MAP) extends the shelf life of fresh-cut fruit and vegetable
May 29, 2024
Modified Atmospheric Packaging (MAP), Extending The Shelf Life Of Fresh-Cut Fruit And Vegetable.
Abstract Of Research Literatures
MAP definition
MAP refers to the modification of the atmospheric composition of a package by decreasing the content of oxygen (O2) and replacing it with nitrogen (N2) or/and carbon dioxide (CO2). The MAP is the simplest form of vacuum packaging (VP),in which air is removed from packets and low O2 permeable films are used to pack the products and sealed
Arvanitoyannis, 2012
MAP Application
During MAP of fresh produce, the partial pressure of oxygen is low, and CO2 should be high but not too low and too high because this leads to injury of fruit. The main purpose of MAP packaging is to extend the shelf life of whole and cut produces by delaying enzymaticbrowning, reducing respiration rates, minimising the metabolic activity of ethylene production and improves outer appearance. It may also retard the growth of spoilage microorganisms when storage at low temperatures which helps in improving a product quality
Bennik et al. , 1996
MAP Case
An atmospheric pressure of 3 kPa O2 and 10 kPa CO2 maintained a good appearance of lettuce, without much effect on microbial growth
Barriga et al. , 1991;Saxena et al. ,2008
MAP materials
For the MAP, different types of packaging materials may be used for packing of fresh-cut fruits and vegetable such as polymers, films, formats, structures, etc. for making oxygen transmission rate (OTR) polymers, flexible, rigid containers, micro-perforated materials.
Day, 2001
MAP setback
A setback of this technology is an anaerobic spoilage microorganism which generates CO2 inside the package and also allows simulated growth of pathogens
Rosa et al., 2007;Rodriguez-Aguilera et al. , 2009;Luo et al. ,2004
