Abstract
Flexible modified-atmosphere (MA) packages of fruits and vegetables can shrink or expand with time depending on the net flux of gas from the package to the surroundings. Excessive shrinkage can cause product damage if the tissue is fragile. However, reducing free volume should reduce the amount moisture loss and condensation. It would be useful to understand the factors that determine the rate and direction of free volume changes when applying MA packaging technology to fruits and vegetables. Free volume was measured in packages using a simple procedure based on dilution of injected ethane gas. The free volume in low-density polyethylene packages containing cut broccoli at 0C changed from 284 cc to 148 cc in 33 days. A computer model was developed to estimate changes in package free volume for different situations. The model predicted that the rate of shrinkage will be less if packages are flushed with a low permeable gas. Flushing with a highly permeable gas such as CO2 will increase the rate of shrinkage. The rate of package shrinkage will be less if made with films that have low permeability to N2.
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