Abstract
Fresh vegetables and fruits need oxygen (O2) to carry out their metabolic activities, particularly respiration. The procedure where the actively respiring commodity is sealed in film packages made of polymer to change the CO2 and O2 levels of concentration inside the package environment required to increase shelf-life and preserve freshness is referred to as modified atmosphere packaging (MAP). To affect the product's metabolism being packaged or the activity of organisms that cause degradation to extend the time of preservation, it is frequently desired to create an environment high in CO2 and low in O2. MAP changes the environment and increases moisture preservation that has a bigger impact on quality preservation. Moreover, packing separates the product from the surrounding environment, assisting in the creation of circumstances that, if not hygienic, at the very least minimize exposure to infections and pollutants, as well as physiological damage. MAP is a dynamic mechanism that occurs concurrently throughout permeation and respiration. As a result, MAP design necessitates the assessment of the product's intrinsic features, such as film permeability, optimal O2 and CO2 gas concentrations, and respiration rate. The goal of MAP design is to specify parameters that will provide the greatest feasible environment within the package for increasing the product's shelf-life in the quickest possible time. This is accomplished by synchronizing the packed produce's respiration rate with O2 and CO2 gas penetration rate through the film. The current study contains a detailed discussion of all of these elements of MAP.
Highlights
Vegetable and fruits output in the globe has increased to 1.4 billion tons
The World Health Organization (WHO) claims that vegetable and fruits intake need to be at least 400 g per capita per day to avoid chronic illnesses such as obesity, diabetes, cancer, heart disease, and around half of the nations have attained this level (Banwat et al, 2012; Food Agriculture Organization, 2005; Yazew & Daba, 2020)
In 1927, modified atmosphere packaging (MAP) was initially discovered as a way to prolong the shelf life of apples by keeping them in atmospheres with lower levels of oxygen and higher levels of carbon dioxide (Zhang et al, 2015)
Summary
Vegetable and fruits output in the globe has increased to 1.4 billion tons. Every year, the world produces about 500 MT of fruits and 900 MT of vegetables (Panghal et al, 2018; Ricciardi et al, 2018). Due to substantial loss of post-harvesting and the market need for fresh fruits and vegetables in even brief times, many storage technologies have been developed to keep the goods in pristine condition for longer periods of time. Air adjustment packaging method their natural season (Elik et al, 2019; Kereth et al, 2013) This is due to the fact that vegetables and fruits are still alive, and their metabolism proceeds after harvest. Minimizing mechanical injuries, harvesting at optimum maturity through adequate sanitary procedures, and supplying the optimal humidity and temperature throughout all marketing steps are the main components in increasing the postharvest life of fresh vegetables and fruits and preserving quality (Bruinsma & Paull, 1984; Santos et al, 2019; Kochevenko et al, 2012). In terms of preserving particular amounts of O2, CO2, as well as other gases, CA indicates a higher degree of accuracy than MA (Bahar & Lichter, 2018; Ma et al, 2019; Thompson et al, 2018)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
