Abstract
A systematic approach is validated for designing equilibrium modified atmosphere (EMA) packages (1–5 mL/100 mL O2, 3–10 mL/100 mL CO2, balance N2) for fresh-cut produce (trimmed Brussels sprouts, shredded spinach, shredded chicory endives, shredded iceberg lettuce, grated carrots, complete heads of iceberg lettuce and a mixture of red, green and yellow bell peppers). The respiration rate is calculated by two mathematical methods based on measurements conducted at the same conditions (temperature, relative humidity, gas composition) as those created in the EMA packages. When the respiration rate, the fill weight and the package dimensions are known, the required transmission rate for O2and CO2of the packaging film is determined for each commodity based on steady state equations. New packaging films with high permeability for O2and CO2were tested in these experiments. A validation of the designed packages is necessary to complete this systematic approach and to determine the shelf-life of the EMA packaged fresh-cut produce.
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