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United States Department of Agriculture

Agricultural Research Service

Research Project: MICROBIAL FOOD SAFETY OF FRESH AND FRESH-CUT PRODUCE Title: Modified atmosphere packaging for fresh-cut produce

Authors
item Toivonen, Peter -
item Brandenburg, Jeffrey - THE JSB GROUP, LLC
item Luo, Yaguang

Submitted to: Complete Book
Publication Type: Book / Chapter
Publication Acceptance Date: July 5, 2008
Publication Date: March 9, 2009
Citation: Toivonen, P., Brandenburg, J., Luo, Y. 2009. Modified atmosphere packaging for fresh-cut produce. In: Yahia, E., editor. Modified and Controlled Atmospheres for the Storage, Transportation, and Packaging of Horticultural Commodities. Boca Raton, FL:CRC Press. p. 463-486.

Technical Abstract: Modified atmosphere packaging (MAP) is effective in maintaining quality through its effects on modification of the gas composition in the package headspace. The degree of atmosphere modification within a modified atmosphere package is a consequence of the respiratory O2 uptake and CO2 evolution of the packaged produce and the rate of gas transfer across the package film. But several factors impinge on this basic understanding and directly influence the final package atmosphere, including temperature, product weight and package surface area. There have been previous reviews of the effects of modified atmospheres, so the discussion in this chapter will focus on recent findings or those which have not been discussed in detail by other authors. The intent of this chapter is to provide the reader with a broad appreciation for MAP of fresh-cut processed fruit and vegetable products. To achieve this goal, the discussion will range from packaging design considerations to understanding the effects of modified atmospheres and humidity on the quality and shelf life of the fresh-cut products within the package. Finally, the authors’ views on future research and technology needs will be discussed.

Last Modified: 10/25/2014
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