Effect of modified atmosphere packaging on preserving various types of fresh produce

Abstract

AbstractModified atmosphere packaging (MAP) is an effective preservation method for extending the shelf‐life of various foods. This study was conducted to investigate the applicability of MAP for improving the food quality and safety of various fresh produce during refrigeration storage. Thirteen kinds of fresh produce were washed with 100 ppm chlorine and then packaged in three different types of packaging film using two different methods (air and 100% CO2 gas). Changes of the headspace gas composition, visual quality, microbial populations, and electrolyte leakage of the packaged samples were measured during storage at 4 ± 2 °C. MAP using CO2 gas resulted in lower levels of total mesophilic bacteria, Escherichia coli/coliform, and yeast/mold in the fresh produce compared than the air packaging. In particular, MAP using CO2 gas was effective at maintaining low levels of yeast and mold on grapes, soybean sprouts, and lotus roots during storage (p ≤ .05). However, the visual quality of some of the fresh produce (e.g., green vegetables) during storage was affected by MAP. Higher levels of electrolyte leakage were observed in fresh produce packaged under CO2 gas than that under air, except for grapes and lotus roots.Practical applicationsThese results suggest that although MAP may be useful for improving the shelf‐life of some root vegetables and fruits during storage, its application would be limited for certain types of fresh produce because of quality deterioration. The result of this study could be used for developing the effective preservation method for fresh produce.