Abstract
The optimal gas package for iceberg lettuce, broccoli, fresh onions and carrots was searched. The experiments were carried out based on a statistical experimental design. The factors were gas mixture (CO2, O2, N2 and Ar or N2O), permeability of packaging material and storage temperature. The very permeable packaging film and the low storage temperature were considered to be the most important factors affecting the shelf-life of vegetables. The vegetables were also packed in different retail packages. The good shelf-life was achieved by using lightly microperforated packaging material. The use of nitrous oxide or argon gas, different absorbers or special pre-packaging washing solutions were not beneficial.
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