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Some Biological and Physical Principles Underlying Modified Atmosphere Packaging

  • Chapter
Minimally Processed Refrigerated Fruits & Vegetables

Abstract

The practice of modified atmosphere packaging (MAP) for fresh and minimally processed refrigerated (MPR) fruits and vegetables is expanding rapidly, particularly for commodities with a relatively short storage life (Cameron 1989; Chinnan 1989; Hayakawa, Henig, and Gilbert 1975; Hobson and Burton 1989; Kader 1986; Mannapperuma and Singh 1990). The subject has been reviewed in the past from both a practical and a theoretical point of view (Chinnan 1989; Mannapperuma and Singh 1990). The beneficial effects of MAP are due in part to the decrease in O2 and the increase in CO2 levels, and in part to the decrease in water loss (Ben-Yehoshua et al. 1983; Biale 1946, Biale 1960; Fidler et al. 1973; Isenberg 1979; Kader 1980, Kader 1986; Kidd and West 1945; Lipton and Harris 1974; Smock 1979). In fact, in non-climacteric fruits such as citrus fruits, the prevention of water loss is the main factor contributing to the extension of their storage life (Ben-Yehoshua et al. 1983). (See Chapter 4 for packaging materials.)

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  1. Theophanes Solomos
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  1. Department of Food Science and Technology, 1122 Holzapfel Hall, 20742, College Park, MD, USA

    Robert C. Wiley

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Solomos, T. (1994). Some Biological and Physical Principles Underlying Modified Atmosphere Packaging. In: Wiley, R.C. (eds) Minimally Processed Refrigerated Fruits & Vegetables. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2393-2_5

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  • DOI: https://doi.org/10.1007/978-1-4615-2393-2_5

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