Principles of modified atmosphere packaging for shelf life extension of fruits and vegetables: An overview of storage conditions
Raveena Kargwal, Mandeep Garg, VK Singh, Ruby Garg, Nitin Kumar
Abstract
Freshly harvested Fruits and vegetables are susceptible to pathogenic organisms owing to increased respiration rate after harvesting. With the help of various preservation techniques, respiration rate of fresh agricultural commodity can be reduced. Modified atmosphere packaging (MAP) is a technology that changes the gas concentration in the package around the produce for shelf life enhancement and preservation of the food quality. Extensive research has been conducted in this field during the last two decades. Modified atmosphere packaging uses three main gases such as oxygen (O2), carbon dioxide (CO2), and nitrogen (N2) to modify the atmosphere within the package. Concentration of gases depends on the type of fresh produce being packed. MAP aids in increasing the shelf-life of commodities from many days to many weeks as compared to conventional storage system. MAP reduces physiological injury, disorder, weight loss, fungal growth and pathological deterioration.