Modified Atmosphere Research Articles

Microperforated Compostable Packaging Extends Shelf Life of Ethylene-Treated Banana Fruit.

Plastic packaging preserves the quality of ethylene-treated bananas by generating a beneficial modified atmosphere (MA). However, petroleum-based plastics cause environmental pollution, due to their slow decomposition. Biodegradable packaging may help resolve this controversy, provided it shows adequate preservation efficacy. In this study, we tested the compostable biodegradable polyester packaging of ethylene-treated bananas in comparison with commercially available petroleum-based plastic alternatives. When compostable packaging was used in a non-perforated form, it caused hypoxic fermentation, manifested as impaired ripening, off-flavor, and excessive softening. Micro-perforation prevented fermentation and allowed MA buildup. Furthermore, no water condensation was observed in the biodegradable packages, due to their somewhat higher water vapor permeability compared to conventional plastics. The fruit weight loss in biodegradable packaging was higher than in polypropylene, but 3–4-fold lower than in open containers. The control of senescence spotting was the major advantage of microperforated biodegradable packaging, combined with the preservation of acceptable fruit firmness and flavor, and low crown rot incidence. Optimal biodegradable packages extended the shelf life of bananas by four days compared with open containers, and by two days compared with the best commercial plastic package tested. Microperforated biodegradable packages combined the advantage of improved sustainability with superior fruit preservation.

Volatile Compound Production and Quality Characteristics of Durian Fruit Cv. Monthong as Affected by 1-methylcyclopropene and Modified Atmosphere Storage

ABSTRACT This study aimed to evaluate the combined effects of 1-methylcyclopropene (1-MCP) and modified atmosphere (MA) storage on volatile compound production and quality parameters of durian fruit cv. Monthong during storage. Whole durian fruit harvested at the commercial maturity (75–80%) was fumigated with 0–1,000 nL L−1 of 1-MCP for 12 hours. The fruits were then kept in MA chamber fitted with a silicone membrane window at 15°C up to 4 weeks. Volatile aroma compounds including 3 sulfur compounds, 1 ester, 5 alcohols, and 1 ketone were monitored during durian fruit storage. The production of diethyl disulfide, 3,5-dimethyl-1,2,4-trithiolane (2 isomers) and ethyl-2-methyl butanoate was strongly suppressed by 1-MCP/MA treatment. Husk and pulp color changes, pulp softening, respiration rate, production of ethylene, and fermentative metabolites were effectively retarded with 1-MCP/MA technique. 1-MCP treatment at 500 nL L−1 for 12 h under MA condition could extend the storage life of Monthong durian fruit up to 3 weeks without any negative effect. Therefore, this combined technique could be applied to maintain quality and control the ripening process of Monthong durian fruit.

Observations of marine cold-air outbreaks: a comprehensive data set of airborne and dropsonde measurements from the Springtime Atmospheric Boundary Layer Experiment (STABLE)

Abstract. In March 2013, the Springtime Atmospheric Boundary Layer Experiment (STABLE) was carried out in the Fram Strait region and over Svalbard to investigate atmospheric convection and boundary layer modifications due to interactions between sea ice, the atmosphere, and open water. A major goal was the observation of marine cold-air outbreaks (MCAOs), which are typically characterised by the transport of very cold air masses from the ice-covered ocean over a relatively warm water surface and which often affect local and regional weather conditions. During STABLE, MCAOs were observed on 4 d within a period displaying a strongly northward-shifted sea ice edge north of Svalbard and, thus, with an unusually large Whaler's Bay polynya. The observations mainly consisted of in situ measurements from airborne instruments and of measurements by dropsondes. Here, we present the corresponding data set from a total of 15 aircraft vertical profiles and 22 dropsonde releases. Besides an overview of the flight patterns and instrumentation, we provide a detailed presentation of the individual quality-processing mechanisms, which ensure that the data can be used, for example, for model validation. Moreover, we discuss the effects of the individual quality-processing mechanisms, and we briefly present the main characteristics of the MCAOs based on the quality-controlled data. All 37 data series are published on the World Data Center PANGAEA (Lüpkes et al., 2021a, https://doi.org/10.1594/PANGAEA.936635).

Lipid and protein oxidation of grated Kefalotyri cheese packaged in vacuum or modified atmosphere and stored under retail display conditions

Lipid and protein oxidation and the sensory properties of grated Kefalotyri cheese, produced during April and December with milk from pasture-grazing sheep, stored at 4 °C for 4 months, under modified atmosphere (MAP) or vacuum (VA) conditions and fluorescent light, were examined. By the end of storage, monounsaturated and polyunsaturated fatty acids were found to be significantly decreased in April and December cheeses, while no significant difference was detected between MAP and VA conditions. Lipid hydroperoxide and malondialdehyde determinations showed that lipid of April and December cheese was oxidised during MAP or VA storage, but significantly higher in April cheese. Evaluation of carbonyl changes showed that protein oxidation of the April cheese was significantly lower than December cheese. By the third month of storage, carbonyls for April and December MAP cheese were significantly lower than respective VA cheese. April and December MAP cheese presented better organoleptic characteristics than VA cheese.

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Protection of grains and their products from insect pests remained a big constraint in the way of food security. Current study evaluated the effective exposure time to kill the Sitophilus oryzae (L.), reared on two different diets viz., wheat and maize under six Carbon dioxide (CO2) concentrations. Modified atmospheres (MA) contained 25, 30, 35, 40, 45 and 50% CO2 by volume at ambient temperature, respectively. Twenty S. oryzae adults, along with a 20 g diet, were released in each airtight exposure chamber (150 mL capacity). A measured quantity of CO2 gas (99.9%) was released in exposure chamber by the injection syringe from gas cylinder. Mortality data were recorded after 24, 48, 72, 96 and 120 h. The mortality rates varied between the insect cultures reared on maize and wheat diets. S. oryzae, reared on a wheat diet, showed higher mortality after exposure to all CO2 concentrations as compared to the insect culture reared on the maize diet. At 45% CO2concentration, maximum mortality (100%) was observed after 120 h in case of maize reared insects and (100%) after 96 h in case of wheat reared S. oryzae. The results revealed that Carbon dioxide, as an eco-friendly approach, may be used as the best alternative method to minimize the pest infestation in stored products to avoid insecticide resistance development in stored grain insect pests. The Carbon dioxide is not included in the category of toxic gases and has no detrimental or residual effect in the stored grains. © 2022 Friends Science Publishers

Marination Increased Tyramine Levels in Rainbow Trout Fillet Strips Packaged Under Modified Atmosphere

Marination Increased Tyramine Levels in Rainbow Trout Fillet Strips Packaged Under Modified Atmosphere

A simulated e-commerce cold chain for fresh cod (Gadus morhua L.) products: Applicability of selected TTIs and effects of pre-treatment and packaging

The objective of this work was to study 1) the applicability of two selected time and temperature integrators (TTIs) and 2) the quality effects of different pre-treatments and packaging of fresh cod in a simulated e-commerce cold chain of 16 days. TTIs enables consumers to evaluate the product quality based on its time and temperature history. The first 6 days, the fish was either stored as gutted or gutted and filleted, representing “from business to business” (B2B), while the remaining days “from business to consumer” (B2C) value chain, the fish was packaged and stored at 4 °C in modified atmosphere (MA) or in air. One TTI recorded the temperature, and the other TTI was based on an enzymatic reaction. In B2B, the product core temperature was app. −0.5 °C. In the B2C, shelf life of 7–10 and 5–7 days for MA- and air-packaged products were obtained, respectively. Time for filleting, 1 or 6 days post-mortem for the MA products, did not influence the shelf life in the B2C. The TTI recording the temperature showed a good coherence with the reference temperature, while the reaction based TTI was inconsistent with the actual shelf life. To ensure consistency, the TTI could have been activated earlier. From a consumer's point of view, the information generated by the TTIs is beneficial to avoid the purchase of products of poor sensory quality.

Improved microbial and sensory quality of chicken meat by treatment with lactic acid, organic acid salts and modified atmosphere packaging

Microbial contamination and growth play important roles in spoilage and quality loss of raw poultry products. We evaluated the suitability of three commercially available organic acid based antimicrobial compounds, Purac FCC80 (l-lactic acid), Verdad N6 (buffered vinegar fermentate) and Provian K (blend of potassium acetate and diacetate) to prevent growth of the innate microbiota, reduce spoilage and enhance the sensory quality of raw chicken under vacuum, high CO2 (60/40% CO2/N2), and high O2 (75/25% O2/CO2) modified atmosphere (MA) storage conditions. Solutions were applied warm (50 °C) or cold (4 °C) to reflect treatments prior to (Prechill) or after (Postchill) cooling of chicken carcasses, respectively. Single postchill treatments of raw chicken wings with 5% Verdad N6 or Provian K solutions and MA storage enabled complete growth inhibition during the first seven days of storage before growth resumed. Enhanced bacterial control was obtained by combining Prechill lactic acid and Postchill Verdad N6 or Provian K treatments which indicated initial reductions up to 1.1 log and where total bacterial increase after 20 days storage was limited to 1.8–2.1 log. Antibacterial effects were dependent on the concentration of the inhibiting salts used, pH and the storage conditions. Bacterial community analyses showed increased relative levels of Gram-positive bacteria and with reductions of potential spoilage organisms in samples treated with the organic acid salts Verdad N6 and Provian K. Sensory analyses of raw, treated wings showed prominent lower scores in several spoilage associated odour attributes when compared with untreated chicken wings after 13 days storage. For heat-treated chicken, only minor differences for 22 tested attributes were detected between seven antimicrobial treatments and untreated control chicken. Immersion in commercially available organic acid/salt solutions combined with MA storage can reduce bacterial levels, improve microbial and sensory quality, and potentially improve shelf life and reduce food waste of chicken products.

Application of palladium-based oxygen scavenger to extend the mould free shelf life of bakery products

An oxygen scavenging film based on a catalytic system with palladium (CSP) was combined with modified atmosphere (MA) packaging to extend the mould free shelf life (MFSL) of bakery products. Par-baked buns, toast bread and gluten-free bread inoculated with Aspergillus niger spores were packed in normal atmosphere (NA) and under MA (with 2 vol.-% of O2) with or without CSP. Mould growth was detected after 2–3 days on all products packed under NA as well as under MA without CO2 and CSP. Use of CO2 in MA extended the MFSL by 8–10 days, 16–18 days and 3–4 days for par-baked buns, toast and gluten-free bread, respectively. Use of CSP with MA reduced the oxygen concentration in headspace from 2 vol.-% to < 0.01 vol.-% within 105–190 min with all bakery products. This led to a further increase in MFSL of bakery products by 3–9 days.

Evaluation of the Storage Characteristics in Maintaining the Overall Quality of Whole and Fresh-Cut Romaine Lettuce during MA Storage

This study aimed to examine the effect of modified atmosphere (MA) storage on the quality and storability of romaine lettuce. Whole and fresh-cut romaine lettuce were packaged with 1300; 10,000; 50,000; 100,000 cc m−2·day−1·atm−1 O2 transmission rate (OTR) films and stored at 2 or 8 °C for 15 days. The respiration and ethylene production rates before pre-cooling were higher in fresh-cut lettuce than in whole romaine lettuce. The reduction in fresh weight for whole and fresh-cut romaine lettuce during storage was less than 0.5%. The CO2 concentration was less than 2%, except for the 1300 cc treatment (at 8 °C for whole and fresh-cut lettuce) and 10,000 cc (in fresh-cut lettuce). At the end date of storage, the overall quality of the whole lettuce was good, the off-odor was lower in the 10,000 cc treatment, and the 50,000 cc treatment at 8 °C led to good overall quality in the fresh-cut lettuce. The chlorophyll content of the whole lettuce was maintained at a higher level in the treatment of 10,000 cc at 8 °C, while it was higher in the 50,000 cc treatments at 2 and 8 °C in the fresh-cut lettuce. Correlation and PCA confirmed that the main factors affecting the storability and quality of romaine lettuce were fresh weight loss rate, off-odor, and the concentration of CO2. In addition, the storage characteristics of whole and fresh-cut lettuce were opposite to 0 in PC1 and PC2, indicating that the storage characteristics were different depending on the processing type.

Effect of cooking temperatures on meat quality, protein carbonylation and protein cross-linking of beef packed in high oxygen atmosphere

the present study aimed to examine the effects of cooking temperatures on meat quality, protein carbonylation and protein cross-linking of fresh beef with different packaging methods. Steaks from beef tenderloins were packed in vacuum or high oxygen modified atmosphere (MAP), and stored for 10 days at 4 °C. After storage, steaks were cooked to different internal temperatures (52, 62, 72 °C). In general, when cooked to higher temperature, MAP packed beef had higher cooking loss, larger values of shear force and smaller values of redness than vacuum packed beef. Meanwhile, increasing cooking temperature generally caused more formation of protein carbonyls - α-aminoadipic semialdehyde (AAS) and protein cross-links - lysinonorleucine (LNL), and high oxygen MAP was found to intensify their formations. Increased protein carbonylation via AAS formation and protein cross-linking via the LNL formation seemed to play an important role in quality deterioration of high oxygen MAP packed beef.

Feeding, Muscle and Packaging Effects on Lipid Oxidation and Color of Avileña Negra-Ibérica Beef.

Simple SummaryIn recent years, interest has grown in improving the productivity of pure local breeds in Spain using corn silage as an alternative to concentrates. The aim of this investigation was to evaluate the lipid oxidation, color and visual color acceptability of meat from the Avileña-Negra Ibérica breed fed with corn silage in total mixed ration. The inclusion of corn silage led to lower lipid oxidation and higher visual color acceptability when the samples were packaged in a modified atmosphere. The use of corn silage could serve as a feeding option for this type of animal without affecting the quality of the derived meat.In order to increase the economic profitability of Avileña-Negra Ibérica beef production, the inclusion of corn silage in total mixed rations was proposed during the fattening period. Twenty-four Avileña-Negra Ibérica breed entire young bulls were used to evaluate the effects of two feeding systems—concentrate (CON) and corn silage (SIL)—and two packaging systems—vacuum (VAC) and modified atmosphere (MAP)—on the lipid oxidation, color evolution and visual color acceptability of meat throughout display with either oxygen-permeable film (FILM) or modified atmosphere (MAP). Two muscles were assessed: Longissimus thoracis (LT) and Semitendinosus (ST). Meat from SIL-fed animals had higher TBA values than CON-fed animals after 7 days in MAP packaging. Lipid oxidation was prevented more effectively by VAC packaging than MAP. Display time highly influenced lipid oxidation, since oxidation rates were lower with VAC than MAP packaging. After 14 days of display in MAP, the LT from CON was lighter than the ST. Meat discoloration after 7 days of display was significantly different between packaging systems. Vacuum-packaged meat kept the same color throughout the storage time. Visual color acceptability for the LT was higher throughout display than for the ST. Samples from the MAP were well accepted by consumers, especially the meat from the SIL group. Alternatively, feeding with corn silage could be used for this type of animals without affecting important aspects of meat quality.

Antifungal Effects of Cold Plasma, Coupled with Modified Atmosphere Packaging on Asparagus during Cold Storage

Asparagus spear is vulnerable to microbial groups which can cause deterioration and short shelf-life after harvesting. The effects of cold plasma, coupled with modified atmosphere (MA) packaging on microorganism development, and quality changes of green asparagus were investigated. The development of microorganisms was inhibited after sterilisation. After 21 days of storage, cold plasma for 6 h (P6h) and hot water combined with cold plasma for 3 h (HW+P3h) treatments obtained the lowest number of aerobic bacteria. Hot water (HW), P6h and HW+P3h treatments showed higher inhibition effect on yeast and mold, and also on E. coli. Visual quality and off-odour of P6h treatment were superior to and inferior to other treatments, respectively. Hot water and cold plasma treatments alone inhibited the firming. Cold plasma 1 (P1h) and 3 h (P3h) were better in retarding yellowing of asparagus. A difference in electrolyte leakage (EL) between control (43%) and sterilisation treatments (greater than 60%) was immediately observed on the sterilisation day. Treatments using HW and P1h decreased the EL after 21 days. The soluble solid content (SSC) decreased based on the initial content, and hot water treatment resulted in higher SSC. Increases in ethylene (C₂H₄) and carbon dioxide production and decrease in oxygen were observed during the first 3 days. The content of C₂H₄ under cold plasma treatments was higher than hot water and control on day 21. These results suggested that cold plasma 6 h treatment resulted in better sensory quality and less decay and softening for green asparagus.

Development of Ready-to-Cook (Rtc) Hilsa (Tenualosa Ilisha) Curry Under Vacuum and Modified Atmosphere Packaging During Refrigerated Storage

The aim of the study was to evaluate quality of ready-to-cook (RTC) hilsa curry under not sealed pack as control, vacuum as T1, MAP-1 (50% CO2 &amp; 50% N2) as T2, and MAP-2 (40% CO2 , 30 N2 &amp; 30% O2) pack as T3 during storage at 4±1°C. For this purpose, pH, total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS) and aerobic plate count (APC) of three samples from each treatment were analyzed at four days interval during 28 days of storage. The pH and TVB-N values of RTC hilsa curry were within the standard limit in all samples during the storage period. However, significantly (p &lt;0.05) lower values were observed on and after the 12th day for pH and 16th day for TVBN in all samples compared to the control. TBARS gradually increased from the 4th day for all samples except vacuum packaged sample. However, significantly (p &lt;0.05) lower TBARS were observed in the vacuum and MAP-1 samples on and after the 8th day of storage compared to the control and MAP-2 samples. APCs gradually increased from the initial value of 5.25 log CFU/g with time in all samples. However, significantly (p &lt;0.05) lower APCs were observed on and after the 16th day of storage in all samples compared to the control sample. The APCs exceeded the 7 log CFU/g, which is considered as the upper acceptable limit on approximately 16th day for the control, 24th day for vacuum, 22nd day for MAP-1, and 20th day for MAP-2 sample. Therefore, the vacuum packaging demonstrated the better results, which the superstores can utilize conveniently to display RTC hilsa curry with prolonged shelf life. J. Bio-Sci. 29(2): 71-79, 2021 (December)

The Application of Morning Routine for Patients with Critical Illness in Intensive Care Units: A Case Report

&lt;p&gt;Respiratory failure is still the main cause of morbidity and mortality at the Intensive Care Unit. One of the abnormalities in the respiratory system that can cause respiratory failure is Acute Respiratory Distress Syndrome (ARDS). This condition is a respiratory emergency characterized by a progressive decrease in oxygen after a serious illness or injury. Critical illness and treatment in the Intensive Care Unit are a less pleasant experience for patients and affect the patients’ psychologies. The unstable psychical conditions of the patients during the treatments also influence the physical condition of the patients and it affected to the length of the stay, the risk for complications, and nosocomial infections. Patients’ ability to be adapted to the intensive care environment is one of the keys to the success of the nursing care for the critical cases. The purpose of this study is to describe the comprehensive and holistic nursing care management in ARDS cases at the Intensive Care Unit. One of the focuses of the nursing interventions, in this study, is the environmental and intensive care atmosphere modifications of the intensive care unit called the morning routine.&lt;/p&gt;

The effect of modified atmospheres on the saw-toothed grain beetle Oryzaephilus surinamensis (L.)(Coleoptera: Silvanidae) and the quality of semi-dried dates

The saw-toothed grain beetle Oryzaephilus surinamensis plays a major role in reducing the quality and volume of dried fruits. The aim of this study was to evaluate the effect of modified atmospheres (MAs) enriched in CO2 or N2 at 25 °C and 35 °C on the adult and larval stages of O. surinamensis and dried date quality. The tested MAs containing 20%, 30%, 40%, and 50% CO2 and the MAs containing 97% and 98% N2, with different exposure periods were performed in the laboratory at 25 °C or 35 °C ± 2 °C, 65% ± 5% r.h and photoperiod of 16 Light:8 Dark. The adults and larvae were found to be more susceptible to CO2 or N2 at 35 °C than those at 25 °C. Both adults and larvae reached 100% mortality after 4–6 days exposure to 20%–50% CO2 at 25 °C and 3–5 days exposure to the same concentrations at 35 °C. The mortality reached 100% after 2–3 days when adults were exposed to 97% or 98% N2 at 35 °C, but the larvae reached the complete mortality after 5 and 4 days exposure to 97% and 98% N2, respectively, at 35 °C. The adult stage was more susceptible than the larval stage to MAs enriched in CO2 or N2. Also, the results showed that an MA containing 50% CO2 and another containing 98% N2 led to increased total carbohydrates, protein, fat, and ash in treated dates compared to control dates. MAs at high temperatures may be recommended to control O. surinamensis populations in dried date stores due to the advantage of a short duration treatment capable of killing larvae and adult stages of this insect, with positive effects on dried fruit quality.

Sprouting of Chayote Fruit as Influenced by Passive Modified Atmosphere Packaging and Different Postharvest Chemical Treatments

Chayote is one of the vegetable crops in the Philippines with inadequate local information on its sprouting inhibition or promotion upon application of some postharvest treatments. Newly harvested chayote fruit were applied with either passive modified atmosphere packaging (MAP) using cling wrap, 1-methylcyclopropene (1-MCP) (500 and 2500 μL·L-1), ethephon (100 and 500 μL·L-1) or gibberellic acid (GA3) (100 and 500 μL·L-1) and stored at ambient conditions (26.51±1.38 °C and 81.11±7.03% relative humidity) to evaluate its sprouting and other postharvest characteristics. Results revealed that untreated chayote sprouted in 13.5 days while passive MAP delayed the onset of sprouting by eight days. Sprouts were longest when treated with 500 μL·L-1 ethephon and shortest when fumigated with 2500 μL·L-1 1-MCP. 1-MCP promoted the occurrence of decay and higher weight loss resulting in faster deterioration of quality and shorter shelf life. Starch content did not vary. Cling-wrapped fruit maintained its quality longer because of delayed sprouting and lesser weight loss but also promoted an early onset of decay.

Sprouting of Chayote Fruit as Influenced by Passive Modified Atmosphere Packaging and Different Postharvest Chemical Treatments

Chayote is one of the vegetable crops in the Philippines with inadequate local information on its sprouting inhibition or promotion upon application of some postharvest treatments. Newly harvested chayote fruit were applied with either passive modified atmosphere packaging (MAP) using cling wrap, 1-methylcyclopropene (1-MCP) (500 and 2500 μL·L-1), ethephon (100 and 500 μL·L-1) or gibberellic acid (GA3) (100 and 500 μL·L-1) and stored at ambient conditions (26.51±1.38 °C and 81.11±7.03% relative humidity) to evaluate its sprouting and other postharvest characteristics. Results revealed that untreated chayote sprouted in 13.5 days while passive MAP delayed the onset of sprouting by eight days. Sprouts were longest when treated with 500 μL·L-1 ethephon and shortest when fumigated with 2500 μL·L-1 1-MCP. 1-MCP promoted the occurrence of decay and higher weight loss resulting in faster deterioration of quality and shorter shelf life. Starch content did not vary. Cling-wrapped fruit maintained its quality longer because of delayed sprouting and lesser weight loss but also promoted an early onset of decay.

Shelf Life of Fresh Sliced Sea Bream Pack in PET Nanocomposite Trays.

Spoilage of fish due to microbiological activity is one of the biggest problems found by producers to take fresh fish products to customers. It is necessary packaging improvements to be able to increase fish shelf life and, thus, be able to travel further and to keep product freshness longer at customer’s houses. In the present work, a new material is developed for fish packaging in modified atmosphere (MAP). This material is poly(ethylene terephathalate) (PET) extruded with a polyamide (PA) nanocomposite containing nanosepiolite. Here, it is shown the production procedure from laboratory to industrial scale. Permeability to oxygen and impact mechanical properties results are shown for different samples, both at laboratory and industrial processes. At the end, a material composition is chosen to produce the finale tray which will contain the sliced sea bream. Microbiological analysis is done over the packed fish, resulting is a lower microbiological count compared to a PET control sample. This means that shelf life of pack sea bream could increase from 2–4 to 7–9 days, which is very important for both producers and customers. On the other hand, trays obtained comply with European regulations in food contact materials (FCM) and, overall, they are suitable for food packaging materials.

Preservation of mandarins using a microbial decontamination system integrating calcium oxide solution washing, modified atmosphere packaging, and dielectric barrier discharge cold plasma treatment

A new microbial decontamination system integrating with calcium oxide solution washing (CaOW), packaging in modified atmosphere (MAP), and treatment with dielectric barrier discharge cold plasma (CPT) was developed and its effects on mandarin storability were investigated. CPT was applied for 2 min at 27 kV to mandarins, formerly prepared with and without CaOW for 3 min and packaged with air or O2-CO2-N2 (9.9, 2.1, and 88.0%, respectively). CaOW-CPT effectively retarded the decrease in the ascorbic acid concentration and antioxidant capacity of mandarin flesh at 4 °C and 25 °C, and its total phenolic content (TPC) at 25 °C. Modified atmosphere more effectively delayed the increase in the concentration of CO2, generated by mandarins at 4 °C and 25 °C and the decrease in flesh TPC at 4 °C than air-packaging (p < 0.05). Both CaOW and MAP increased the efficiency of CPT in inhibiting Penicillium digitatum growth, immediately after treatment and during storage at 25 °C. The microbial decontamination system integrating CaOW, MAP, and CPT effectively retarded the decrease in ascorbic acid concentration and antioxidant activity of the flesh during storage at 4 °C and 25 °C, without influencing the pH and color of mandarins at both temperatures. This study demonstrated the technological potential of the microbial decontamination system combining CaOW, MAP, and CPT for extending the shelf life of mandarins.