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Design of modified atmosphere packaging for fresh produce

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Active Food Packaging

Abstract

Controlled atmosphere (CA) storage and modified atmosphere packaging (MAP) are two useful technologies to extend the shelf-life of fresh agricultural and horticultural produce. Simply stated, these technologies involve storing a fruit or vegetable in a modified atmosphere usually consisting of reduced O2 and elevated CO2 concentrations compared to air. The modified atmosphere reduces the rates of respiration and ethylene production, which are often associated with the benefits of retardation of physiological, pathological, and physical deteriorative processes occurring in the product. Aerobic respiration is a complicated process that involves a series of enzymatic reactions taking place through the metabolic pathways of glycolysis, the tricarboxylic acid (TCA) cycle, and the associated electron transport system (Kader, 1987).

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Authors
  1. K. L. Yam
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  2. D. S. Lee
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Editor information

Editors and Affiliations

  1. Division of Food Science & Technology, CSIRO, North Ryde, New South Wales, Australia

    M. L. Rooney (Principal Research Scientist) (Principal Research Scientist)

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© 1995 Springer Science+Business Media Dordrecht

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Yam, K.L., Lee, D.S. (1995). Design of modified atmosphere packaging for fresh produce. In: Rooney, M.L. (eds) Active Food Packaging. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2175-4_3

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  • DOI: https://doi.org/10.1007/978-1-4615-2175-4_3

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5910-4

  • Online ISBN: 978-1-4615-2175-4

  • eBook Packages: Springer Book Archive

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