Fresh produce is more susceptible to disease organisms because of increase in the respiration rate after harvesting. The respiration of fresh fruits and vegetables can be reduced by many preservation techniques. Modified atmosphere packaging (MAP) technology is largely used for minimally processed fruits and vegetables including fresh, “ready-to-use” vegetables. Extensive research has been done in this research area for many decades. Oxygen, CO2, and N2, are most often used in MAP. The recommended percentage of O2 in a modified atmosphere for fruits and vegetables for both safety and quality falls between 1 and 5%. Although other gases such as nitrous and nitric oxides, sulphur dioxide, ethylene, chlorine, as well as ozone and propylene oxide have also been investigated, they have not been applied commercially due to safety, regulatory, and cost considerations. Successful control of both product respiration and ethylene production and perception by MAP can result in a fruit or vegetable product of high organoleptic quality; however, control of these processes is dependent on temperature control.
لورم ایپسوم متن ساختگی با تولید سادگی نامفهوم از صنعت چاپ و با استفاده از طراحان گرافیک است. چاپگرها و متون بلکه روزنامه و مجله در ستون و سطرآنچنان که لازم است و برای شرایط فعلی تکنولوژی مورد نیاز و کاربردهای متنوع با هدف بهبود ابزارهای کاربردی می باشد.
Modified atmosphere is the practice of modifying the composition of the internal atmosphere of a package (commonly food packages, drugs, etc.) in order to improve the shelf life.The need for this technology for food arises from the short shelf life of food products such as meat, fish, poultry, and dairy in the presence of oxygen. In food, oxygen is readily available for lipid oxidation reactions. Oxygen also helps maintain high respiration rates of fresh produce, which contribute to shortened shelf life. From a microbiological aspect, oxygen encourages the growth of aerobic spoilage microorganisms. Therefore, the reduction of oxygen and its replacement with other gases can reduce or delay oxidation reactions and microbiological spoilage. Oxygen scavengers may also be used to reduce browning due to lipid oxidation by halting the auto-oxidative chemical process.
A stable atmosphere of gases inside the packaging can be achieved using active techniques, such as gas flushing and compensated vacuum, or passively by designing “breathable” films.