Effect of Vacuum and Modified Atmosphere Packaging on the Quality Characteristics and Shelf Life of ‘California’ Plum

levels in MA packages and to explore options for improvement. IDENTIFYING TARGET LEVELS Appropriate target levels for O 2, CO2, and RH are determined empirically. Traditionally, experiments are conducted in flow-through, controlled-atmosphere conditions using various combinations of mixed gases. However, results from these experiments may not always be immediately applicable to package environments where other gases and volatiles accumulate in the headspace. In particular, RH is higher in packages and can either shorten or lengthen shelf life, depending on the commodity. Empirical studies with MA packages often take the form of “packand-pray” if the film permeabilities, rates of respiration, or both are not well characterized. In addition, shelf life is a qualitative measure at best and can be affected by the initial quality of the plant material and biases of the researchers. Regardless, these empirical approaches are useful for defining the lower limits for O 2 and potential harmful limits of CO2 for LPP. For instance, cut broccoli florets stored at 0 or 5C produced offensive off-odors only when MA package O2 levels were Sales of lightly processed produce (LPP), such as cut lettuce (Lactuca sativa L.), shredded cabbage ( Brassica oleracea L. Capitata Group), and cut carrots ( Daucus carota L.), have increased tremendously in the past few years. A large percentage of these products are packaged such that the levels of relative humidity (RH), O 2, and CO2 are significantly modified relative to their levels in air. Although modified-atmosphere (MA) packages can potentially extend shelf life, they cannot be expected to overcome the negative effects of enhanced temperature (Kader et al., 1989). Since some form of containment is required for LPP, it should be as functional as possible. However, due to variation in respiration and permeation, limitations imposed by available polymer films, and the chance of exposure to elevated temperatures during handling and distribution, there is no assurance that atmospheres attained will be consistent among packages. Due to lack of adequate control, O 2 levels could fall below safe levels in current MA packages (Cameron et al., 1993). Risks include not only the loss of product quality through fermentative metabolism, but also the growth of potential human pathogens that thrive under anaerobic conditions (Hintlian and Hotchkiss, 1986). Accurate predictions of packaging film characteristics based on sound empirical data are important to reduce this risk. The gas levels generated in MA packages are a function of the permeability of the film chosen, and the respiratory behavior and gas exchange characteristics of the enclosed living, breathing plant product. The traditional objective of MA packaging has been to select films with permeabilities that allow gas levels favorable for shelf life extension. Commercially, claims of MA packaging systems are plentiful, although the specific nature of the “modified” atmosphere is not generally mentioned. Several commercial MA package designs are now available, although, in practice, gases may not achieve expected levels and there are few public data available for verification. As a preliminary test of current MA package designs, we purchased MA-packaged precut salad greens at a local supermarket and immediately measured O2, CO2, and ethanol partial pressures in the headspace. We found that O2 levels were extremely low and detected significant accumulation of ethanol in the majority of packages (Fig. 1; Talasila and Cameron, unpublished results). These packages (0.12 m 2 ) contained 0.454 kg of mixed salad, including cut lettuce, sliced carrots, and shredded red cabbage. We are unaware of any substantial exposure to elevated temperatures. The accumulation of ethanol indicated that the package designs were not capable of consistently maintaining aerobic conditions. The presence of “fermented” odors and flavors was easily detected in these packages, although the salad was still edible after adding salad dressing. This suggests that the use of MA packages for cut salads may be limited to those products that can tolerate a degree of fermentation without significant loss of quality. Products such as cut broccoli or cauliflower ( Brassica oleracea L. Botrytis Group) that produce offensive off-odors under low O 2 levels would presumably not be suitable if there were a risk of anaerobic conditions. Plus, there remains the question of whether these low O 2 levels increase health risks (Barriga et al., 1991; Brackett, 1987; Hintlian and Hotchkiss, 1986). The objectives of this paper are to explore some aspects related to generating modified atmospheres and discuss predictions relative to the current application of MA concepts for LPP. In particular, we wish to examine the factors that limit our ability to control gas

Strawberry is a fruit species that must be harvested at full ripening and at the same time has an extremely short shelf life and deteriorates rapidly. Therefore, it is important to extend the shelf life after harvest. In this study, putrescine and modified atmosphere packaging (MAP) were applied during cold storage in order to maintain the quality and extend the shelf life of strawberry fruit. The commercial ripening fruit were treated with 1 mM putrescine and stored in MAP for 20 days. The quality characteristics such as weight loss, soluble solids content, titratable acidity, fruit color, organic acid and phenolic content were measured and analyzed on days 4, 8, 12, 16 and 20 of storage. At the end of 20 days of the cold storage, the highest weight loss was in control treatment (%). The decrease in soluble solids content (SSC) and titratable acidity (TA) values during cold storage was slowed down by MAP and putrescine treatments. Organic acids and phenolic compounds were significantly affected by storage time and MAP and putrescine treatments. After 20 days of the cold storage, citric acid (748.91 mg 100 g -1) and malic acid (258.34 mg 100 g-1), which were determined as basic organic acids, were highest in putrescine treatment. Shikimic acid (0.77 mg 100 g-1) and isocitric acid (112.58 mg 100 g-1) as phenolic compounds were highest in MAP and MAP+ putrescine treatments, respectively. These results releaved that the application of putrescine and modified atmosphere packaging (MAP) during cold storage significantly extends the market life of strawberries by preserving their quality attributes.

The effects of modified atmosphere packaging (MAP) on storage and postharvest quality of F 1 hybrid tomatoes (Lycopersicon esculentum Mill. 'Zorro') were investigated. Tomatoes were harvested at mature green and pink stages and packed with Xtend ® bags. Air stored fruits were considered as control. All samples were stored at 12°C with 90% RH for 35 days. Weight loss, elasticity, skin color, ethylene production, lycopene, polygalactronase (PG) activity and decay parameters were investigated with intervals of 7 days. At the end of the storage, MAP of either mature green or pink fruits reduced the weight loss and decay. Among mature green tomatoes stored in MAP, the amount of decayed fruit was 5.88%, while this level for control fruits was 19.61%. MAP also delayed the increase of ethylene emission rate (detected by GC) and polygalactronase activity and the higher elasticity obtained from MAP compared to control. At the end of the storage, elasticity values were significantly higher in fruits of both maturity stages stored in MAPs (69.50 and 56.13 shore for mature green and pink fruits, respectively) than those of the control groups (55.73 and 46.53 shore for mature green and pink stages, respectively). Furthermore MAP alleviated the increment of PG activities in fruits of both stages. Mature green fruit had lower weight loss, decay, lycopene accumulation, ethylene production values, whereas they had higher hue angle and elasticity values than pink fruits. The general qualities of MAP fruits were better than those of air stored fruits. Overall findings indicate that MAP was able to store mature green for 35 days without significant decreases in quality characteristics.

BackgroundThis study aims to investigate the effects of postharvest oxalic acid (OA), citric acid (CA) and modified atmosphere packaging (MAP) applications on fruit quality and preservation of biochemical content in persimmon. This research conducted on “Rojo brillante” variety persimmon (Diospyros kaki L), evaluated the effects of various treatment methods on fruit quality during 90 days of storage period. In the study, the parameters such as weight loss, total soluble solids (TSS), titratable acidity, fruit firmness, respiration rate, ethylene production, gas composition, phenolic content, antioxidant activity and organic acids were investigated.MethodIn the study, each application consisted of three replications. The first group was control, the second group was 1 mmol CA, the third group was 1 mM OA, the fourth group was MAP, the fifth group was 1 mmol CA + MAP and the sixth group was 1 mM OA + MAP. The fruits were kept in control, CA and OA solutions for 15 min. The fruits were stored for 90 days at 5 °C and 85 ± 5% relative humidity.ResultsDuring storage period, fruit weight loss, water loss and natural physiological changes increased. OA and CA acid applications were not effective in reducing fruit weight loss, but OA + MAP applications were more effective in preserving fruit quality. MAP prevented water loss and preserved fruit quality by decreasing oxygen levels and increasing carbon dioxide levels. The changes in TSS ratio were observed while MAP and OA + MAP treatments kept TSS constant. Application of OA + MAP increased acidity by preserving the stability of acidic compounds. Flesh firmness decreased with storage time, but MAP and OA + MAP combinations gave better results. As the storage period progressed, color changes and respiration rate increased, MAP application slowed down fruit respiration and delayed ripening. An increase in carbon dioxide levels was observed during storage, the highest levels were recorded in OA + MAP and CA + MAP applications. MAP application kept nitrogen levels the highest, the nitrogen levels reached equilibrium with the combination of OA and MAP. In addition, OA and CA applications increased phenolic content and antioxidant activity while it decreased in MAP and control groups. In terms of acidic compounds, the combination of OA and MAP was effective in preserving fruit acids.ConclussionOA + MAP treatments were more effective in preserving fruit quality by reducing water loss, maintaining acidity, and improving flesh firmness compared to other applications. MAP treatment also slowed respiration, delayed ripening, and maintained nitrogen levels, contributing to overall fruit preservation during storage. The study revealed the potential use of these methods in extending fruit quality and shelf life.

Gas mixtures approach to improve turkey meat shelf life under modified atmosphere packaging: The effect of carbon monoxide

Long-distance transoceanic shipment from mango production areas is a major limitation for mango export/import potential within the international transport and marketing system. Modified atmosphere (MA) packaging (MAP) technology with or without ethylene scrubbing within existing mango international transport and marketing systems was evaluated as an approach to allow availability of tree-ripe mangos with desired quality for consumers in the destination countries. We recently reported that tree-ripe mangos (stage 3.0–3.5 on a 1 to 5 unripe to fully ripe scale) can be stored at as low as 7 °C for 5 weeks without showing chilling injury (CI) symptoms or deterioration of fruit internal quality, especially when stored under controlled atmosphere/MA (CA/MA) conditions (4–6 kPa O2 plus 5–10 kPa CO2). Thus, in laboratory tests, BreatheWay® MAP and RYPEN™ ethylene control systems were custom-designed for us by the companies [for the standard nine-fruit, 4.5-kg net weight box (MAP–1) ± RYPEN™ ethylene control (RY1), 2 fruit pouch bag (MAP–2) ± RYPEN™ ethylene control (RY2), and four-fruit pouch bag (MAP–3) ± RYPEN™ ethylene control (RY3)] to evaluate its effect on fruit quality and storage life of tree-ripe ‘Tommy Atkins’ and ‘Kent’ mangos during 7 °C storage with 95% relative humidity (RH) for 32 days plus 4 days of shelf life at 20 °C with 95% RH. In a follow-up laboratory test, fruit sensory quality and storage life were assessed when the BreatheWay® MAP–1 (± RY1) remained either sealed or open during the shelf-life period following storage for 32 days. For marine shipping tests (from Brazil and Peru to the United States), BreatheWay® MAP–1 (± RY1) was evaluated for its effect on quality and storage life of tree-ripe ‘Tommy Atkins’ and ‘Kent’ during 4 weeks of combined shipping and storage at 9 °C with 95% RH plus a 3- to 4-day shelf-life period at 20 °C with 95% RH. The MAP attained gas atmospheres (average values for both cultivars of 6 kPa O2 + 9 kPa CO2 in the laboratory tests and 6 kPa O2 + 12 kPa CO2 in the sea shipping tests) that were similar to the beneficial atmospheres we identified in the preliminary CA tests. Overall, the MAP–1 and ethylene scrubbing (RY1) resulted in desired quality attributes (reduced CI and lenticel discoloration, plus higher fruit firmness and titratable acidity, and better organoleptic traits including mango aroma, texture, and overall eating quality) of tree-ripe mangos of both cultivars during ambient temperature (20 °C) shelf life. No differences in fruit sensory quality were found when the MAP–1 (± RY1) was either sealed or open during shelf-life period at 20 °C. Taken together, MAP and ethylene scrubbing, alone or in combination, slowed down the ripening processes including softening, color change, and losses of sugars and acids, whereas sensory panelists rated the treated fruit as exhibiting higher overall eating quality compared with the control fruit, which were overripe. These findings lead us to recommend BreatheWay® MAP and RYPEN™ technology or their equivalents for long-distance shipments with extended durations (up to 4 weeks) if the goal is to import/export tree-ripe mangos.

Bu çalışma, Anadolu Etap Penkon Gıda ve Tarım Ürünleri Sanayi ve Tic. A.Ş. tesislerinde üretilen ANET 30 şeftali çeşidine ait meyveler kullanılarak, Çanakkale Onsekiz Mart Üniversitesi Ziraat Fakültesi Bahçe Bitkileri Bölümüne ait soğuk araştırma odalarında gerçekleştirilmiştir. Çok geç olgunlaşan meyveler 18 Ekim 2019 tarihinde hasat edilmiş ve bölüm tesislerine getirilmiştir. Hasattan sonra 4 gruba ayrılan meyvelerin bir kısmına 625 ppb dozunda 1-metilsiklopropan (1-MCP) uygulanmış, uygulama yapılan meyvelerin yarısı Xtend® torbalar içerisinde modifiye atmosfer paketleme (MAP) uygulaması için kullanılmıştır. Uygulama yapılmayan meyvelerin yarısı sadece MAP, diğer yarısı da kontrol olarak ayrılmıştır. Tüm uygulamalar 0±1°C sıcaklık ve %90±5 oransal nem koşullarında 60 gün süreyle depolanmış ve 20 gün arayla kalite özelliklerindeki değişim saptanmıştır. Sonuç olarak; ANET 30 şeftali çeşidi normal soğuk depolarda maksimum 25-30 gün depolanabilmesine karşılık, tek başına 1-MCP uygulaması başarılı olmamıştır. Her ne kadar bazı özellikler yönünden olumlu sonuç alınmasına karşılık genel bir değerlendirme ile 1-MCP uygulaması ile depolama ancak 5-7 gün daha uzatabilmiştir. Diğer yandan sadece MAP ile 1-MCP uygulanmış ve MAP içerisinde depolanan meyveler bu çalışmada en iyi sonucu vermiştir. Bu uygulamalarda meyvelerde renk değişimi, sertlik gibi birçok kalite özellikleri daha iyi korunmuştur. Mantari enfeksiyonlar bu uygulamalarda düşük oranda saptanmıştır. Genel olarak her iki uygulama ile ANET 30 şeftali çeşidi meyvelerinin mantari çürümeleri azaltıcı önlemler alarak ve MAP kullanarak bu koşullarda %10-15 ağırlık kaybı ile 45-50 gün depolanabileceği sonucuna varılmıştır.

The market demand for fresh-cut fruits and vegetables has experienced a rapid expansion due to the increased health consciousness of consumers, busy lifestyles, and purchase power. However, the shelf life of fresh-cut products is greatly reduced because of the rapid metabolism of the wound tissue, requiring the use of different technologies to maintain their quality and extend the shelf life. The objective of the present work was to develop a soy protein-based edible coating with antioxidant activity and to evaluate the combined effect of selected edible coatings and modified atmosphere packaging (MAP) conditions on the quality and shelf life of fresh-cut `Blanca de Tudela? artichoke, `Telma? eggplant, and `Rojo Brillante? persimmon during storage at 5 oC, which are characterized by a relatively short shelf life due to a rapid onset of enzymatic browning. Firstly, the effect of ascorbic acid (AA), citric acid (CA), peracetic acid (PA), calcium chloride (CaCl2), cyclodextrin (CD), cysteine (Cys), hexametaphosphate (HMP), and 4-hexylresorcinol (Hexyl) at different concentrations was studied as a pre-screening at controlling enzymatic browning in extracts and precipitates (in vitro studies). Then, the most effective antioxidants type and concentration were selected to be tested in fresh-cut tissue of artichoke, eggplant and persimmon stored at 5 oC (in vivo studies). Among the different antioxidants tested, Cys was the most effective to control enzymatic browning of fresh-cut artichokes and eggplants. The maximum commercial shelf-life was 4 and 9 days of storage at 5 oC for fresh-cut artichokes and eggplants when Cys was applied at concentrations of 0.5% and 1%, respectively. In fresh-cut `Rojo Brillante? persimmon, application of 1.12% AA and 0.21% CA extended the limit of marketability in the range of 5-7 days of storage at 5 oC; whereas, CaCl2 contributed in a lower extend. Soy protein isolate (SPI)-based edible coatings were prepared with the most effective antioxidant agents from in vivo studies to reduce enzymatic browning and extend shelf of selected produces. In fresh-cut artichokes, the optimization of the SPI:Beeswax (BW) edible coating was based on BW and Cys content. An increase in the BW content from 20 to 40% (dry basis) allowed to reduce Cys concentration from 0.5% to 0.3%, diminishing the yellow color provided by Cys application to artichoke tissue. This coating contributed to the control of enzymatic browning and improved the quality of fresh-cut `Blanca de Tudela? artichokes, reaching 4 days of commercial shelf life at 5 oC without off-odors. The application of Cys, either alone or incorporated to the SPI-BW coating, helped at controlling enzymatic browning and extending the commercial shelf life of fresh-cut eggplants. The visual assessment evaluated the samples coated with the SPI-BW-1% Cys coating as significantly less brown than the rest of the treatments, reaching the maximum commercial shelf life of 9 days at 5 oC. For fresh-cut persimmon, the formulated SPI edible coating contained 1% CA and 0.3% CaCl2. The application of this coating did not affect negatively the overall sensory quality of the product, which makes this coating a potential treatment to extend the commercial shelf life of minimally processed `Rojo Brillante? persimmon. Finally, the combination of selected SPI-based edible coatings with antioxidant capacity and MAP were evaluated on fresh-cut `Blanca de Tudela? artichoke, `Telma? eggplant, and `Rojo Brillante? persimmon. MAP conditions included active conventional MAP (5 kPa O2 + 15 kPa CO2), passive MAP, and high O2 MAP (>50 kPa) and they were compared to atmospheric conditions as control. `Telma? eggplants and `Blanca de Tudela? artichokes were susceptible to tissue damage when packaged under active or passive MAP with low O2 and high CO2 levels, whereas high O2 MAP (>30-50 kPa) resulted detrimental for the storage of fresh-cut `Rojo Brillante? persimmons. The combination of the optimized coating with the different MAP did not extend the shelf life of artichoke slices, but helped maintain the antioxidant capacity of the product as compared to control packaging conditions. Similarly, the SPI-Cys coating in atmospheric conditions packaging provided the best and cheapest approach for extending the shelf life of fresh-cut eggplants up to 9 days of storage. On the contrary, the combination of the SPI-based coating with the active MAP packaging (5 kPa O2 + 15 kPa CO2) showed a synergic effect in controlling tissue browning of fresh-cut `Rojo Brillante? persimmon, maintaining the visual quality above the limit of marketability up to 8-10 days of storage at 5 oC.

The current study evaluated the effects of modified atmosphere packaging (MAP) and Putrescine applications on fruit quality during postharvest storage and shelf life of ‘Rosy Glow’ apple cultivar. Quality parameters, i.e., weight loss, decay rate, total soluble solids content (SSC), titratable acidity (TA), fruit flesh firmness and color changes were investigated during different storage periods. Low levels of weight loss were observed in all applications during the 30th day while losses increased in control treatment after the 60th day (3.58%) and the lowest loss rate (1.27%) was recorded in the MAP + Putrescine application. The MAP + Putrescine group showed the lowest loss rate (2.28%) on the 120th day making it the most effective preservation technique. The decay rate increased during the storage period while MAP and Putrescine applications prevented decay and MAP+Putrescine combination kept the decay rate at the lowest level. The MAP+Putrescine application completely prevented the decay rate on the 120th day. The SSC ratio decreased during the storage period, MAP and Putrescine applications maintained the fruit carbohydrate content better whereas Putrescine application showed the highest SSC value. The TA values generally decreased during the storage, but MAP and Putrescine applications minimized TA loss. The MAP and Putrescine applications better maintained TA during shelf life. The MAP and Putrescine applications better maintained fruit flesh firmness, MAP application provided the highest firmness value on the 120th day. Firmness loss was more pronounced ‘n the control group. In all applications, the changes were observed in L*, a*, b* and hue values over time. L* value remained lower in control on the 120th day, but MAP and MAP+Putrescine applications maintained the brightness level of the fruit peel. MAP treatment initially affected the hue angle more. As a result, MAP and Putrescine applications effectively maintained fruit quality in ‘Rosy Glow’ apple cultivar during storage while MAP+Putrescine combination stood out as the most effective preservation technique.

The objective of this study was to investigate the quality properties of sliced and modified atmosphere-packaged salami during refrigerated storage. Salami was sliced and packaged under air and three modified atmosphere packaging (MAP) compositions (100% N2; 50% CO2, 50% N2; 5% O2, 25% CO2, 70% N2) in polypropylene trays sealed with polyethylene terepthalate/polyvinylidene chloride/oriented polypropylene. Headspace oxygen and carbon dioxide (%), physical (color and texture), chemical (pH) and sensory properties were analyzed for 20 days at 4C. The results showed that CO2 concentration (%) decreased after 5 days of storage for MAP applications with high CO2, which was attributed to the solubility of CO2 in the salami. The pH did not significantly change during storage at all applications (P > 0.05). While L values increased, a and b values decreased during storage. The MAP applications with no oxygen received higher panelist scores and provided better quality characteristics than air and 5% O2, 25% CO2, 70% N2 for 15 days. PRACTICAL APPLICATIONS Nowadays, consumers demand for safe, nutritious and ready-to-eat/use food products. The use of modified atmosphere packaging (MAP) for ready-to-eat/use meat products has considerably increased in recent years. Salami that are sliced and packaged in smaller portions could attract consumers interested in individual portions at supermarkets. Although optimization of gas composition is critical to ensure the product's quality and safety, only a few studies have focused on the preservation of meat products like salami. Atmospheres with no oxygen could be used for MAP of sliced salami as color, textural and sensory properties were preserved better than atmospheres with oxygen. Previous studies stated that vacuum packaging did not inhibit microbial growth; however, MAP with CO2 was found effective on microorganisms due to its bacteriostatic effect. Therefore, MAP packaging of sliced salami would be a better option than vacuum packaging.

BackgroundSweet cherry (Prunus avium L.) is an important fruit species with its high nutritional value and fresh consumption rate. However, it is very sensitive to mechanical damage, decay, water loss and microbial spoilage in the post-harvest period. Therefore, new preservation methods are needed to extend shelf life and preserve quality. In this study, the effects of postharvest 4% calcium chloride (CaCl₂) and modified atmosphere packaging (MAP) treatments on quality traits (weight loss, decay rate, SSC, titratable acidity, pH, respiration rate) and biochemical compounds (organic acids, vitamin C and phenolic compounds) of sweet cherry fruit were investigated.ResultsDuring the storage period, the weight loss reached 7.14%, the lowest loss was observed in the CaCl₂+MAP group. The highest decay rate was measured in the control group with 11.30%, and the CaCl₂+MAP combination was the method that limited decay the most. SSC increased over time, but the lowest levels remained in the CaCl₂+MAP group. The titratable acidity value decreased from 1.12% to 0.82%, CaCl₂+MAP application was the method that best preserved acidity. The pH value increased by 25.2%, the lowest pH was again determined in the CaCl₂+MAP group. The respiration rate decreased by 77%, the lowest respiration rate was determined in the CaCl₂+MAP application. Organic acid and vitamin C contents decreased over time, and the application that best limited these losses was CaCl₂+MAP. Significant decreases were also observed in phenolic compounds, and the combined application preserved phenolic stability at the highest level.ConclusionCaCl₂ and MAP applications were effective in preserving the quality characteristics and bioactive compounds of sweet cherry fruit, especially the combined application (CaCl₂+MAP) gave the most successful results. Therefore, in order to prevent post-harvest quality losses and extend shelf life, it is recommended that CaCl₂ and MAP applications be evaluated together by the producer and the supply chain.Supplementary informationThe online version contains supplementary material available at 10.1186/s12870-025-07454-1.

The effect of adding 2% sodium lactate (NaL) premix to mild thermal processed fish mince, and the effect of packaging the product in vacuum, modified atmosphere (MA), or pretreated with soluble gas stabilization (SGS) prior to MA packaging were investigated. Adding 2% NaL premix significantly affected the color, and the bacterial load was significantly decreased compared to the control product, together with significant differences in the sensory score. Breaking force, firmness, stiffness, and gel strength were significantly increased by adding NaL, while no effect was found on head space gas composition, top web deflation, and pH. SGS significantly decreased the microbial load, but had no interaction effect with NaL. SGS significantly increased the amount of CO2 in the head space gas, together with decreased top web deflation compared to modified packaging. Vacuum packaging significantly increased the breaking point, firmness, and stiffness and increased pH compared to MA and SGS. Addition of a NaL premix to minced fish products can be used successfully to increase shelf life without compromising other quality characteristics. SGS treatment before packaging in MA can successfully be used as an alternative to adding NaL with respect to microbiological product quality and without compromising other quality characteristics.

Changes in biochemical indices, microbial growth, headspace and sensory quality of mussels which had been packaged in two modified atmospheres [Modified atmosphere packaging (MAP) 1: 60% CO2/20% N2/20% O2 and MAP 2: 60% CO2/40% N2] and under vacuum (VP) were studied for 14 days. The results showed better quality retention and greater shelf life of mussels packaged under MAP 1 as compared to MAP 2 and VP samples. Increase in total volatile basic nitrogen followed the order: MAP 1 < MAP 2, VP < air (control) samples while increase in trimethylamine nitrogen followed the order: MAP 1 < air < MAP 2 < VP. The 2‐thiobarbituric acid (TBA) values of MAP 1 and air samples were significantly higher (p < 0.05) than the TBA values of VP and MAP 2 samples. MAP 1 showed a greater (p < 0.05) inhibition effect on total viable count of mussel samples than all other packaging conditions. Based primarily on odour scores, the MAP 1 samples remained acceptable up to ca. 10–11 days, the MAP 2 and VP up to ca. 7–8 days while the air‐packaged samples up to ca. 5–6 days of storage. Copyright © 2007 John Wiley & Sons, Ltd.

Effect of modified atmosphere packaging on the quality characteristics and bacterial community succession of super-chilled chicken meat in biopreservation

Modified atmosphere packaging (MAP) is a promising approach to extend the storage life of kiwifruit (Actinidia deliciosa) and reduce food waste at retail. To investigate the effect of MAP on maintaining fruit quality during post-storage shelf life, ‘Hayward’ kiwifruit were stored in MAP or air (perforated polyethylene film) at 1°C 60%–70% RH for 35 days before being repacked in either perforated film (air), a non-perforated (MAP) retail bag or in MAP with an ethylene scrubber (ES) and stored at 20°C 67%–70% RH for 10 days (simulating retail conditions). The atmospheres created by MAP were 12%–15% O2 + 3%–4% CO2 at 1°C and 12%–16% O2 + 7%–10% CO2 at 20°C. MAP reduced kiwifruit softening during coolstorage, and this benefit was maintained during subsequent shelf life. However, MAP in simulated retail conditions benefited only weight loss and SSC. Ethylene was detected only in retail bags with rotten fruit, including one with an ES, suggesting that an ES may not be sufficient to manage ethylene in retail conditions. The application of MAP in retail as a means of reducing fruit losses at the end of the supply chain requires further research attention.