Modified Atmosphere Packaging Research Articles

A Study on the Influence of Optimal Gliding Arc Plasma, Laurus nobilis L. Essential Oil and Modified Atmosphere Packaging on Pacific White Shrimp Shelf-Life

ABSTRACT In this study, effectiveness of the optimal gliding arc (OGA) plasma on Pacific white shrimp (PWS) immersed in 3% Laurus nobilis leaf essential oil (EO) was evaluated in three types of packaging, including atmosphere, vacuum, and modified atmosphere packaging (MAP). Laurus nobilis leaf EO contains high quantities of 1,8-cineole and α-terpinyl acetate with no significant effects on the bacterial load compared to OGA plasma. OGA plasma was used to compensate for the low antimicrobial effects of L. nobilis leaf EO. Considering parameters pH, PV, TVBN, and melanosis, the shrimps were acceptable for consumption at duration of 10 days.

The impact on shelf life of Tulum cheese of modified atmosphere packaging

Tulum cheese is one of the most important conventional fermented dairy products produced in Türkiye. In this study, the effects of modified atmosphere packaging on the microbiological, physicochemical, sensory properties, and shelf life of Tulum cheese were investigated. For this aim, Tulum cheese samples were divided into four groups (B=100% CO2, C =100% N2, D=70% N2+30% CO2, E=75% N2+25% CO2), and the control samples were packaged in the air (A). These samples stored at 4±1°C were analyzed for the microbiological, chemical, and sensory on days 0, 30, 60, 90, 120, 150, 180, 210, and 240. TMAB, LLP, lactic streptococcus, lipolytic microorganisms, proteolytic microorganisms, and yeast-mold counts increased while the counts of coliform group bacteria, Enterobacteriaceae, and Staphylococcus aureus continually decreased in all groups during the storage. During the storage period, the E. coli and sulfate-reducing anaerobic bacteria counts were detected below detectable levels (<1.0 log10 CFU/g) in all groups. Other chemical parameter values increased continuously while pH values continually decreased during the storage in all the groups. It was observed that the total sensory scores of the samples decreased continually during the storage period. However, when the scores of the E group were evaluated within themselves, significant differences were obtained. In conclusion, Tulum cheese samples packaged in MAP showed significant changes in quality, and their shelf life was extended.
 Keywords: Modified atmosphere packaging; Quality characteristics; Sensory evaluation; Shelf-life extension; Tulum cheese

Chemical, microbial, and sensory characteristics of cow butter as affected by modified atmospheric packaging

In Ethiopia, butter production, handling, packaging, and storage often face challenges and are susceptible to deterioration. This research aimed to evaluate the effect of modified atmospheric packaging (MAP) on the chemical, microbial, and sensory characteristics of butter during a 12-month storage period. The modified Atmospheric Packaging (MAP) with [MAP1 (10 ± 5% O2 and 50 ± 5% CO2), MAP2 (5 ± 5% O2 and 75 ± 5% CO2), MAP3 (95 ± 5% CO2) and ambient air (21% O2, 0.03% CO2 and 78%N2)] were evaluated in the study. The study found significant variations in chemical and microbial parameters for different MAP conditions. The pH value ranged from 6.65 to 3.87, moisture content from 16.5 to 13.49%, crude fat content from 81.08 to 84.27%, free fatty acid 0.92–25.4% oleic acid, Acid value 1.29–41.46 mg KOH/gram and peroxide value 0.2–7.62 meq peroxide. kg−1. Throughout the 12 months of storage, all analyzed microbial parameters in the butter samples increased significantly, while sensory attributes deteriorated. However, butter stored in an environment with higher concentrations of CO2 maintained its quality and shelf stability for the entire storage time. The results also revealed strong correlations among all the parameters studied. Based on these findings, it is recommended to use MAP3 (95 ± 5% CO2) to enhance the storage quality and shelf stability of traditional cow butter. This research provides valuable insights for both the food industry and consumers, as it contributes to prolonging the shelf life of butter. It is recommended that reducing the level of ambient O2 and increasing the percentage of CO2 in the packaging retain the quality of butter during storage.

Effects of Active and Passive Modified Atmosphere Packaging on the Vase Life and Quality of Narcissus (Narcissus tazetta L.) ‘Shahla’ Cut Flowers

Abstract The production of ornamental flowers in the horticultural sector is costly; therefore, finding treatments to reduce postharvest losses and extend the vase life of cut flower is essential in this industry. The influence of modified atmosphere packaging (MAP) on the quality parameters of cut flowers of Narcissus tazetta L. ‘Shahla’ during storage was investigated. The following gas compositions were studied: atmospheric composition (control), vacuum + atmospheric composition, 40% CO2 + 21% O2, 20% CO2 + 10% O2, 40% CO2 + 40% O2, and 0.03% CO2 + 40% O2. All treatments showed better performance compared to the control. The results showed that 20% CO2 + 10% O2 most increased the water uptake and relative fresh weight of cut flowers, resulting in the highest level of carbohydrates, extending the appearance quality time and vase life of cut flowers by 60%. The most extended vase life was related to cut flowers stored at 20% CO2 and 10% O2 (15.8 days), while the passive-MAP and vacuum packaging did not differ significantly and showed the lowest vase life, 9.2 and 9.9 days, respectively.

US Consumers' Awareness, Purchase Intent, and Willingness to Pay for Packaging That Reduces Household Food Waste.

Food waste is a barrier to the development of sustainable food systems, and a large portion of it occurs at the household level. Household food waste can be decreased by using appropriate packaging. Despite the high rate of food waste in US households, little is known about how packaging affects this. This study assessed US consumers' awareness of how structural packaging designs and technologies affect food freshness and their willingness to purchase and to pay extra for packaging designed to reduce household food waste. To gather data, 1000 US consumers were surveyed online. Responses were analyzed overall and by population segments. The impacts of only 3 out of 15 structural packaging designs on maintaining food freshness were known by >50% of consumers. Regarding packaging technologies, while 78% of consumers knew about the impact of vacuum packaging on maintaining food freshness, just 27.6, 23, and 16% knew how modified atmosphere packaging, active packaging, and aseptic packaging affected food freshness. Only 32% of consumers knew that intelligent packaging provides information on food freshness. Just 9% of consumers recognized that foods in plastic pouches and cans possess the same food freshness. Approximately 91% of consumers will always/sometimes buy food in most of the above packaging technologies after learning about them. Half were willing to pay more for food in packages that reduce household food waste, and 40% may. Differences (p ≤ 0.05) and two-way interactions were observed between population segments. This study's findings can help develop new packaging, education campaigns, and policies to reduce household food waste in the US.

Evaluation of Market‐Available Snack Chip Packaging: Modified Atmosphere Packaging, Water Activity, Mechanical Properties, and Efficiency of Packaging Material Use

AbstractSnack chips come in a wide variety. They are sensitive to oxidation and water vapor absorption. Therefore, it is valuable to look closer at the current packaging situation. For this study, 108 snack chip products packaged in pouches and cans were analysed. The most often used oil was sunflower oil followed by a blend of vegetable oils. Unexpectedly, only at 44 of the tested products modified atmosphere packaging (MAP) was used. This result is important since many packagings could be designed in future with less oxygen barrier. On the other side, use of MAP might potentially increase quality and shelf‐life of chips currently without MAP. The packaging material efficiencies of pouches were found to be better than that of cans. It increased with higher filling quantities. In the best case the ratio was 50 g chips per 1 g packaging material for a pouch with a filling quantity of 300 g. For bigger packages, a lower relative cost could be observed, especially for pouches.

Assessment of the Spoilage Microbiota and the Growth Potential of Listeria monocytogenes in Minced Free-Range Chicken Meat Stored at 4 °C in Vacuum: Comparison with the Spoilage Community of Resultant Retail Modified Atmosphere Packaged Products

Although current diet and nutrition trends in developed countries led the poultry industry to shift to alternative breeding/production methods, such as organic and free-range, limited data on the microbiology of alternative compared to conventional poultry meat products exist. Therefore, this study assessed the evolution and composition of the spoilage microbiota and the growth potential of inoculated (3 log cfu/g) Listeria monocytogenes in freshly minced free-range chicken meat stored at 4 °C in vacuum packages (VP; four batches) for 0, 3, 5, 7, and 10 days. Additionally, two VP batches were compared with their resultant retail products stored in modified atmosphere packages (MAP 30:70 CO2/N2) at 4 °C to detect potential differences with the MAP spoilage community described previously. The initial pH of the VP minces was 6.0–6.1, except for one mince, designated VP + AA, which had initial pH 5.8 and was found to contain ‘external’ 1.26% L-lactate and 0.24% acetate associated with a vinegar smell during storage. The rest of the VP batches contained on average 0.75% L-lactate and 0.02% acetate on day 0. After 7 days at 4 °C, L-lactate decreased by at least 3-fold in VP and over 5-fold in VP + AA vs. minor decreases in MAP. Acetate increased 2-fold in all batches. D-lactate (ca. 0.02% on day 0) increased by 4-fold in VP batches only. Lactic acid bacteria (LAB) became the dominant spoilers in all samples. Only VP allowed a delayed 10-fold growth (>5.0 to 6.2 log cfu/g) of pseudomonads from day 7 to day 10 at 4 °C. Compared to VP, VP + AA and MAP retarded growth of LAB, pseudomonads, and enterobacteria by 1–2 log units, at final levels below 6.5, 4.5, and 3.0 log cfu/g, respectively. Enterococci, staphylococci, yeasts, and L. monocytogenes did not grow. Latilactobacillus sakei predominated in all spoiled VP batches (65.8% of 80 meat isolates) followed by Latilactobacillus fuchuensis (9.2%), Leuconostoc carnosum (6.6%), Carnobacterium divergens (6.6%), Latilactobacillus curvatus (5.3%), and Weissella koreensis (2.6%). VP + AA favored Latilactobacillus. Brochothrix thermosphacta was frequent in one VP batch. In conclusion, cold-stored (4 °C), minced, free-range chicken meat spoils more rapidly and offensively under VP than MAP or VP combined with acetate-containing (VP + AA) antimicrobial blends.

Chemical, microbial, and sensory characteristics of traditional cow ghee as affected by modified atmospheric packaging

Ghee is a stable product made from cow butter and obtained by clarifying butter after heat treatment to extend the shelf life of butter. It is commonly used in traditional foods due to its desired sensory characteristics. However, it can undergo spoilage during storage due to chemical and microbial action. Therefore, to address this issue, this study aimed to evaluate the effect of Modified Atmosphere Packaging (MAP) with [MAP1 (10 ± 5%O2 and 50 ± 5%CO2), MAP2 (5 ± 5%O2 and 75 ± 5%CO2), MAP3 (95 ± 5%CO2) and ambient air (21%O2, 0.03%CO2 and 78%N2)] on traditional cow Ghee's chemical, microbial, and sensory characteristics over 12 months of storage. The study found significant differences in chemical parameters for different MAP conditions. Microbial parameters increased, but yeast, mold, and coliform were undetected. Sensory parameters decreased over time. Ghee packed with high CO2 concentration-maintained quality and shelf stability for 12 months. Strong positive correlations were found among chemical and microbial attributes. However, strong negative correlations were found between chemical properties with sensory properties. The study recommends using MAP3 (95 ± 5% CO2) for better storage quality and shelf stability. These findings provide valuable insights into extending the shelf life of traditional cow Ghee, which can benefit both the food industry and consumers.

Effect of argon-based modified atmosphere packaging storage on Manouri cheese

Manouri cheese was packaged in modified atmosphere packaging (MAP) of 30% CO2/70% N2 (N2-MAP group) and 30% CO2/70% Ar (Ar-MAP group) and stored under fluorescent light at 4 °C for 4 months. The total viable counts (TVC), lactic acid bacteria (LAB) were significantly (P <0.05) increased, while the yeasts and moulds (YM) remained unchanged in N2-MAP and Ar-MAP groups during storage. The TVC, LAB or YM counts were not significantly (P >0.05) different between both examined groups throughout storage. The lipid hydroperoxides (PV) and malondialdehyde (MDA) levels were significantly higher or lower (P <0.05), respectively, in Ar-MAP as compared with N2-MAP on the 3rd and 4th month of storage, indicating lower lipid oxidation. N2-MAP group presented L∗ values significantly lower (P <0.05) than Ar-MAP group on the 3rd and 4th month. Sensory attributes were scored with significantly (P <0.05) higher scores in Ar-MAP than N2-MAP group on the 3rd and 4th month of storage.

The effect of common duckweed (Lemna minor L.) extract on the shelf-life of beef burgers stored in modified atmosphere packs: A metabolomics approach

The impact of duckweed extracts (DEs) on the shelf-life of packaged beef burgers was evaluated through classical assays and untargeted metabolomics. Beef burgers were formulated with an antioxidants-free control (CON), 1 g/kg sodium ascorbate (ASC), and increasing levels of a DEs, namely 1 (DE1), 5 (DE5), and 10 (DE10) g/kg, packaged under modified atmosphere and stored at 4 °C for 19 days. The DEs, abundant in phytochemicals, determined no issues with the hygienic status of the product. DEs modulated the redox status, being ineffective in preserving linolenic acid from peroxidation. However, the oxidation marker 2-nonenoic acid was down-accumulated in the DE10 sample following 19 days of storage, recording a lower glutathione:glutathione disulfide ratio. The accumulation of adipate semialdehyde revealed the inefficiency of DEs in coping with protein oxidation, while DEs prevented the accumulation of biogenic amines. Therefore, this work suggests a potential pro-oxidant role of the formulated DEs.

Effect of modified atmosphere packaging assisted cold plasma on performance of edible soybean protein isolate films

The preparation of bioactive materials with good film-forming properties has become a hot research topic nowadays in recent years. In this study, an edible protein film with good mechanical and barrier properties was made from soybean protein isolate (SPI) in terms of physical modification. Specifically, the SPI was treated by dielectric barrier discharge cold plasma (DBD-CP) via modified atmosphere packaging (MAP). The effects of oxygen content in MAP on the structure SPI as well as its edible film surface microstructure, mechanical properties, barrier properties and opacity were all investigated. The results showed that the particle size of SPI gradually decreased with the increase of oxygen content. In addition, the surface of the resulting film became smoother and more detailed. At the same time, the elongation at break (EB), water vapor performance (WVP) and opacity of the edible film were significantly improved (p < 0.05). The functional properties of the edible film were most significantly improved when the oxygen content was 50%. Compared with control samples, the EB of the film and water contact angle increased by 122.60% and 47.70%, while the WVP and opacity decreased by 19.28% and 27.40%, respectively. Therefore, the MAP-assisted DBD-CP method has the potential of modification of edible protein film with good functional properties and facilitates the application of edible SPI film in various fields.

Gamma irradiation with modified atmosphere packaging extend shelf life of mangoes cv. Himsagar

Irradiation technology has been in use to prolong shelf life and reduces postharvest losses of agricultural produce in many parts of the world as a safe and commercial option for its high efficacy and safety. The research was carried out at the Postharvest Laboratory of Horticulture Division, BINA during the period from June to July 2021 following completely randomized design (CRD) with three replications of 8 fruits per replication. The preharvest bagged and unbagged mangoes (cv. Himsagor) were collected from Bagha Upazila of Rajshai District. Different doses of gamma irradiation (0, 200, 400, and 600 Gy) were applied, and the irradiated mangoes were wrapped in polypropylene (PP) bags of 35μ thickness along with a control treatment to evaluate shelf life and quality at ambient condition. Parameters investigated were colour, texture, TSS, weight loss, disease incidence, disease severity, and vitamin C content during the period of storage. In terms of combined effect of preharvest bagging and gamma irradiation at the 12th day after storage, the minimum weight loss (3.92%), disease incidence (11.00%) and disease severity (8.61%) were found from pre-harvest bagged mangoes when irradiated @ 400 Gy and wrapped in PP bags. In contrast, the maximum weight loss (18.18%), disease incidence (80.00%) and disease severity (74.67%) were found from the preharvest non-bagged and non-irradiated mangoes that were not wrapped. The findings would greatly contribute in reducing postharvest loss of mangoes and maintain their quality during marketing at ambient condition.&#x0D; Bangladesh J. Nuclear Agric, 37(1): 11-22, 2023

Control of Salmonella in Chicken Meat by a Phage Cocktail in Combination with Propionic Acid and Modified Atmosphere Packaging.

Salmonella contamination in poultry meat is an important food safety issue as this pathogen can lead to serious illness and economic losses worldwide. In poultry meat processing, a variety of strong bacteriostatic agents has been introduced for controlling Salmonella including bacteriophages (phages), organic acids, and modified atmosphere packaging (MAP). In our study, two selected phages including vB_SenM_P7 and vB_SenP_P32 were used in combination with propionic acid (PA) and MAP for controlling Salmonella of multiple serovars on chicken meat under storage at 4 °C. The two phages showed strong lytic activity against over 72 serovars of Salmonella tested (25.0 to 80.6%). Phages, vB_SenM_P7 and vB_SenP_P32 showed 40% and 60% survival rates, respectively, after the exposure to temperatures up to 70 °C. Both phages remained active, with nearly 100% survival at a wide range of pH (2 to 12) and 15% NaCl (w/v). The available chlorine up to 0.3% (v/v) led to a phage survival rate of 80-100%. A combination of Salmonella phage cocktail and 0.5% PA could reduce Salmonella counts in vitro by 4 log CFU/mL on day 3 whereas a phage cocktail and 0.25% PA showed a 4-log reduction on day 5 during storage at 4 °C. For the phage treatment alone, a 0.3-log reduction of Salmonella was observed on day 1 of storage at 4 °C. In the chicken meat model, treatment by a phage cocktail and PA at both concentrations in MAP conditions resulted in a complete reduction of Salmonella cells (4-5 log unit/g) on day 2 of storage whereas each single treatment under MAP conditions showed a complete cell reduction on day 4. For the meat sensory evaluation, chicken meat treated with a phage cocktail-PA (0.5%) in MAP condition showed the highest preference scores, suggesting highly acceptability and satisfactory. These findings suggest that a combined treatment using a phage cocktail and PA in MAP conditions effectively control Salmonella in poultry meat during storage at low temperature to improve the quality and safety of food.

Perception bias, social embedding and consumer willingness to pay for chilled pork packaging: empirical analysis based on multiple experiments

PurposeThe paper proposes a research method to verify the perception bias of consumers on the freshness preservation effects of vacuum packaging (VP) and modified atmosphere packaging (MAP) chilled pork packages, the influence of “sensory experience” on correcting consumers' perception bias of packaging performance and willingness-to-pay (WTP) enhancement channels.Design/methodology/approachUsing data from 458 and 188 participants who completed the contingent valuation method (CVM) and auction experiment, respectively, the study aimed to uncover consumers' packing quality perception bias and WTP, and investigated the societal factors that contribute to variations in WTP.FindingsThe CVM experiment revealed that although consumers' high perception bias rate toward MAP to maintain freshness, as compared to lab test results, came along with low WTP premium to cost rate with sensory experience in the auction experiment, the proportion of consumers with quality perception bias decreased from 49.85% to 34.46%, while the WTP premium to cost rate for MAP increased largely by 36.7%. Perceptive embedding has a positive effect on chilled pork packaging WTP, while normative embedding decreases WTP.Originality/valueThe findings emphasize the need of public policies to promote positive consumption attitudes, while whittling the negative consumption norms, to increase the WTP for packaged child pork and promote the chilled pork market formation.

Effect of Vacuum and Modified Atmosphere Packaging on the Quality Characteristics and Shelf Life of ‘California’ Plum

Effect of Vacuum and Modified Atmosphere Packaging on the Quality Characteristics and Shelf Life of ‘California’ Plum

The structure and packaging properties of films made by Poly(lactic acid)/ lactide grafted Zeolite

Graft modification is used to achieve homo-dispersion of zeolite in the PLA resin. First zeolite was treated with acid and ultrasound, and then it was modified by grafting lactide onto it. XRD and FTIR demonstrated that the in situ grafting reaction of lactide to the surface of zeolite took place at 140 °C, under the conditions of mass ratio of 4-dimethylaminopyridine, lactide and zeolite of 2:1:1 and reacting for 24 h. The particle size distribution proved that the modified zeolite particles were significantly smaller, and TGA proved the highest grafting rate under the conditions of 4-dimethylaminopyridine, lactide, and zeolite with the mass ratio of 2:2:1 for 24 h. Finally, the PLA matrix was filled with graft-modified zeolite and epoxidized soybean oil was used as a plasticizer to prepare modified PLA blown films. The results showed that lactide grafted zeolite could be more homo-dispersed in the PLA matrix, and the tensile strength of the composite film was improved to 65.73 MPa, the elongation at break was improved to 35.33 %, the crystallinity was improved to 46.91 %, and the thermal stability of the composites was also improved compared with that of pure PLA. The water vapor permeability of the composite film became 2.73 × 10−7 g·m/(m2·h·Pa), and the oxygen permeability of the composite film became 6.63 × 10−7 cm3 cm/(cm2·s·Pa), which can be used as modified atmosphere packaging film.

Effect of modified atmosphere packaging on the quality characteristics and bacterial community succession of super-chilled chicken meat in biopreservation

Microbial contamination and growth play an important role in the spoilage and quality loss of chicken meat. This study, therefore, aims to explore the effect of modified atmosphere packaging (MAP) on the quality characteristics and bacterial community succession of chicken meat in biopreservation under superchilling (−1 °C) conditions. In Group 3 (15% O₂/30% CO₂/55% N₂), the result revealed an enhancement in color, while reducing the total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), pH, total viable count (TVC), Pseudomonas count, lactic acid bacteria (LAB) count, and Enterobacteriaceae count were found in Group 1 (30% CO₂/70% N₂) in comparison to the control (CON) during 30 d of storage. The MAP chicken meat had a more intricate bacterial succession process than the CON, mainly because MAP can prolong the lag phase of microbial growth, thus inhibiting the growth of most microorganisms. During the entire storage period, Pseudomonas was the predominant bacterial flora of CON, while it was significantly inhibited in the MAP groups, with Serratia and Delftia being the most abundant. These results indicate that Group 1 was superior to other groups in preventing bacterial development and maintaining steady quality traits of chicken meat during the 30 d of storage period.

Prediction of ethylene permeance through perforated packaging films using a dimensionless correlation

Ethylene is a ripening hormone biosynthesized by fruit and vegetables that can accumulate inside the package and accelerate ripening in fresh produce, which, in turn, affects its shelf-life. Perforating the fruit package material can facilitate the effective removal of ethylene gas through the transmission process. Excessive perforations will allow ethylene to completely escape, but will then invalidate the possibility of modified atmosphere packaging (MAP). In order to design MAP for climacteric fruits, it is therefore essential to quantify ethylene transfer through the package, and not only oxygen and carbon dioxide. While there is ample information on the transmission of water vapour, oxygen, and carbon dioxide in perforated MAP, little research has focused on ethylene. The objective of this study was to develop a dimensionless correlation for predicting ethylene permeance through a perforated film. The ethylene permeance ranged from 1.70 to 4.06 cm/s per perforation, depending on film thickness (0.002–0.003 cm), perforation diameter (0.05–0.095 cm), cooling air velocity (1–18 cm/s), and temperature (4–24 °C). The developed dimensionless correlation relates Stanton, Peclet and Schmidt numbers. The coefficient of determination (R2) of the dimensionless correlation developed with a first set of 36 data points was 99.62%. The dimensionless correlation developed was then validated with 2 sets of 12 data points each, with the model predictions fitting very well the experimental data of these validation trials (coefficient of determination R2 = 97.69%). The correlation is thus validated for axial Peclet numbers in the 0.01–0.35 range and radial Peclet numbers in the 0.4–11.1 range, while the Schmidt number barely varies in MAP conditions (being around 0.98). The perforation diameter was the most influential parameter on ethylene permeance, while cooling air velocity and temperature had a moderate impact, and film thickness had little effect.

58. Pre-conditioning pork loins in vacuum packaging does not overcome the negative impact of subsequent high oxygen modified atmosphere packaging on quality traits

58. Pre-conditioning pork loins in vacuum packaging does not overcome the negative impact of subsequent high oxygen modified atmosphere packaging on quality traits

A novel physical hurdle technology by combining low voltage electrostatic field and modified atmosphere packaging for long-term stored button mushrooms (Agaricus bisporus)

The button mushrooms (Agaricus bisporus) are perishable due to microbial infection and water loss during storage. This study aimed to investigate a novel physical hurdle technology for extending the shelf-life of button mushrooms by combining a low voltage electrostatic field (LVEF) with modified atmosphere packaging (MAP). The research demonstrated that LVEF could control enzyme activity, reduce respiration rates and microbial infection, and lower CO2 concentration compared with the MAP treatment alone. On the other hand, MAP treatment could address the water loss issue of mushrooms during the storage period. The results found that the synergistic effects of LVEF and MAP contributed to suppressing respiratory intensity, inhibiting microbial growth, affecting enzyme activity, and maintaining membrane integrity. Also, the findings proved that synergies between LVEF and MAP treatment could extend the shelf-life of button mushrooms from 6 days to over 12 days at 4 °C. Overall, these results indicated that a novel hurdle technology by combining LVEF and MAP provides a promising strategy for extending the shelf-life of button mushrooms, which maybe also applicable for other long-term stored fruit and vegetables with satisfied food quality. Industrial relevanceLow voltage electrostatic field is a novel non-thermal physical preservation technology with high efficiency and safety. This work investigated a novel hurdle technology by combining low voltage electrostatic field and modified atmosphere packaging, contributing to long-term stored fruit and vegetables with satisfied food quality. This research provides a new preservation strategy for integration with established technologies across the entire fresh produce industry chain.