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Application of Modified Atmosphere Packaging on Quality of Selected Vegetables pp 1–88Cite as

Application of Modified Atmosphere Packaging on Quality of Selected Vegetables: A Review

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Part of the book series: SpringerBriefs in Food, Health, and Nutrition ((BRIEFSFOOD))

Abstract

The increasing demand for healthier and “safer” foods has led the food industry in pursuit of storage technologies that will serve the primary role of storage life prolongation but with no losses on nutritional value and in the absence of additives. Modified Atmosphere packaging (MAP) is a storage technique that has already proven to be effective in extending the shelf life of the product by reducing respiration rate and preserving all its quality characteristics. Due to many physiological factors that affect the shelf life of minimally processed vegetables (respiration rate, ethylene production, maturation and ripening) the selection of the ideal storage parameters (gas mixture, storage temperature, packaging film, and treatments prior to packaging) of MAP is a challenging procedure and must be planned carefully. This paper critically reviews the applied techniques in all studied vegetables and summarizes the effect of MAP on all quality parameters.

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  1. Department of Agriculture, Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Hellas, Greece

    Achilleas D. Bouletis, Ioannis S. Arvanitoyannis & Dimitrios M. Ntionias

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Bouletis, A.D., Arvanitoyannis, I.S., Ntionias, D.M. (2014). Application of Modified Atmosphere Packaging on Quality of Selected Vegetables: A Review. In: Application of Modified Atmosphere Packaging on Quality of Selected Vegetables. SpringerBriefs in Food, Health, and Nutrition. Springer, Cham. https://doi.org/10.1007/978-3-319-10232-0_1

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