Modified atmosphere packaging technology: A review

Church, I.; Parsons, A. L.

doi:10.1002/jsfa.2740670202

Cited by 238 publications

(149 citation statements)

References 100 publications

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“…After 28 days of cold storage, the fruits within the control treatment showed 8.2% weight loss while those peaches packed in LDPE films reached around 0.20% and no differences among MAP treatments were detected, confirming previous reports about the properties of the plastic packages on reducing water loss (LURIE, 1993;CHURCH;PARSONS, 1995;GIRARDI et al, 2002;AKBUDAK;ERIS, 2004). After additional 4 days ripening, the control presented approximately 15% weight loss, due to the transpiration process that caused an excessive water stress, contributing to shrinkage and drying of some fruits.…”

Section: Resultssupporting

confidence: 86%

Modified atmosphere packaging extending the storage life of 'douradão' peach

et al. 2011

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-'Douradão' peach is a perishable product and when cold stored is subject to chilling injury. The objective of the experiment was to evaluate the effect of modified atmosphere packaging (MAP) and cold storage on quality and storage life of these peaches. Fruits were packed in polypropylene (PP) trays and placed inside low density polyethylene (LDPE) bags (30, 50, 60, 75 µm thickness) with active modified atmosphere (10 kPa CO 2 + 1.5kPa O 2 , balance N 2 ). The control was made with peaches held in nonwrapped PP trays. Fruits were kept at 1 ± 1 °C and 90 ± 5% relative humidity (RH) for 28 days and CO 2 and O 2 within packages was monitored every two days. After 14, 21 and 28 days, samples were withdrawn from MAP and kept in air at 25 ± 1 °C and 90 ± 5% RH for ripening. On the day of removal from the cold storage and after 4 days, peaches were evaluated for weight loss, decay incidence, flesh firmness, woolliness incidence, soluble solids content (SSC), titratable acidity (TA) and juice content. The results showed that MAP had influence on reducing weight loss and prevented postharvest decay. MAP of 1-2 kPa O 2 and 3-6 kPa CO 2 at 1 ºC (from 50 and 60 µm LDPE films) were effective for keeping good quality of 'Douradão' peaches during 28 days of storage, the ripe fruits showed reduced incidence of woolliness, adequate juiciness and flesh firmness. Packages of 30 and 75 µm LDPE films were ineffective for reducing woolliness during cold storage. MAP fruits showed lower SSC and no relevant effect on TA. Control fruits did not present marketable conditions after 14 days of cold storage. Index terms: Prunus persica, LDPE, chilling injury, woolliness, storage life. USO DE ATMOSFERA MODIFICADA PARA ESTENDER O PERÍODO DE ESTOCAGEM DE PÊSSEGOS 'DOURADÃO'RESUMO -O pêssego 'Douradão' é um produto perecível e, quando armazenado sob refrigeração, está sujeito à injúria pelo frio. O objetivo deste trabalho foi avaliar o efeito da embalagem de atmosfera modificada (AM) na qualidade e na extensão da vida de estocagem destes pêssegos refrigerados. Os frutos foram acondicionados em bandejas de polipropileno (PP) e colocados dentro de sacos plásticos de polietileno de baixa densidade (PEBD) com espessuras de 30; 50; 60 e 75 µm e com modificação ativa da atmosfera (10 kPa CO 2 + 1.5 kPa O 2 , balance N 2 ). O tratamento controle foi feito com pêssegos acondicionados em bandejas de PP sem embalagem plástica. Os frutos foram mantidos em câmara a 1 ± 1 °C e 90 ± 5% de umidade relativa (UR) por 28 dias, e as concentrações de CO 2 e O 2 dentro das embalagens foram avaliadas a cada dois dias. Após 14; 21 e 28 dias, as embalagens plásticas foram retiradas, e as amostras foram mantidas em ar a 25 ± 1 °C e 90 ± 5% UR para amadurecimento. No dia da remoção e após 4 dias, os pêssegos foram avaliados quanto a perda de massa, incidência de podridão, firmeza da polpa, incidência de lanosidade, conteúdo de sólidos solúveis (CSS), acidez titulável (AT) e teor de suco. Os resultados mostraram que as embalagens de AM tiveram influência na red...

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Section: Resultssupporting

confidence: 86%

Modified atmosphere packaging extending the storage life of 'douradão' peach

et al. 2011

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“…MAP is capable of substantially extending the shelf life of many perishable foods and has accordingly undergone developments to meet the growing consumer demand for fresh and high quality convenience foods (Tanweer and Goyal 2006). MAP technology has been successfully used to extend the shelf life of wide range of commodities including meat, fish, milk and milk products, sandwiches, salads and vegetables (Church and Parson 1995;Sahoo and Anjaneyulu 1999;Tanweer and Goyal 2004;Gammariello et al 2009). Mozzarella cheese is an essential ingredient of pizza.…”

Section: Introductionmentioning

confidence: 99%

Effect of MAP on microbiological quality of Mozzarella cheese stored in different packages at 7 ± 1 °C

Alam¹,

Goyal²

2010

J Food Sci Technol

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Mozzarella cheese was placed in two types of packaging materials (Cryovac, P1 and linear low density polyethylene/BA/Nylon-6/BA/Low density polyethylene, P2) under 5 different atmospheres, air (A1), vacuum (A2), 100% CO2 (A3), 100% N2 (A4) and mixture of 50% N2 and 50% CO2 (A5). The product was evaluated periodically for microbiological quality. Among the different gases studied, A3 showed minimum microbial count during storage, thus proving superior followed by A5, A4, A2 and A1.

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“…For decades, the food industry has studied the effects of modified atmosphere packing (MAP) to extend the shelf-life of fresh or processed foods [10][11][12]. The MAP process typically reduces the level of oxygen in the packaged items by replacing with nitrogen, carbon dioxide, argon, or a combination of these gases with the intent of maintaining appearance, texture, flavor, and nutritive value.…”

Section: Discussionmentioning

confidence: 99%

Shelf-Life Assessment of Agar Plates Vacuum-Sealed in Nylon/Polyethylene Packaging Flushed with Nitrogen

Rogers¹

2015

JMEN

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In resource-limited nations, enhancing the shelf-life and stability of critical reagents and consumables is desired. This study evaluated the shelf-life of bacteriological plates in vacuum-sealed nylon/polyethylene packaging flushed with nitrogen (FlatPacks®). Tryptic soy agar (TSA) FlatPacks held at room temperature for 24 months did not change in appearance or texture and supported bacterial growth similar to Day 0 concentrations. In contrast, TSA plates from a different supplier (Vendor A) desiccated after 4 months of storage at room temperature. TSA, blood agar (BA), and chocolate agar (CA) FlatPacks subjected to desert-like storage and transport temperatures (60 °C) for 30 days supported bacterial growth similar to FlatPacks held at room temperature or refrigerated; TSA, BA, and CA plates (Vendor A) desiccated within 7 days. The data suggest FlatPacks extend the shelf-life of TSA stored at room temperature when compared to traditional packaging. Additionally, TSA, BA, and CA FlatPacks support bacterial growth for at least 30 days when stored at 60 °C. Based on the results of this study, the FlatPacks may help laboratories in resource-limited nations overcome infrastructure, refrigeration, and supply-chain deficiencies.

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Modified atmosphere packaging technology: A review

Cited by 238 publications

References 100 publications

Modified atmosphere packaging extending the storage life of 'douradão' peach

Modified atmosphere packaging extending the storage life of 'douradão' peach

Effect of MAP on microbiological quality of Mozzarella cheese stored in different packages at 7 ± 1 °C

Shelf-Life Assessment of Agar Plates Vacuum-Sealed in Nylon/Polyethylene Packaging Flushed with Nitrogen

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