TRENDS IN POST HARVEST TECHNOLOGY

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REVIEW ARTICLE
Modified atmosphere packaging of minimally processed fruits and vegetables
Sanjaya Kumar Dash1, Abhijit Kar2 and Kalyani Gorrepati3*
1
Deptt. of Agril. Processing and Food Engg., Orissa University of Agriculture and Technology, Bhubaneswar-
751 003, Odisha, India.
2
Division of Post Harvest Technology, Indian Agricultural Research Institute, New Delhi-110 012, India.
3
Directorate of Onion and Garlic Research, Rajgurunagar, Pune, Maharashtra-410 505, India.

Abstract
The change in food consumption patterns from ensuring an adequate
supply of calories and nutrients to an increased emphasis on quality and
convenience and the demand of consumers on convenience as well as fresh
texture, flavour and appearance have led to a relatively new area of food
preservation - minimally processed or lightly processed foods. Mechanical
damage to the cells during processing, however, is a major limitation to
*Corresponding Author: shelf life of minimally processed fruits and vegetables. The damages
enhance the process of deterioration by increased microbial activity,
Kalyani Gorrepati respiration and senescence. Hence, in addition to storage and transportation
[email protected] under a low temperature environment, an additional barrier in the form of
modified atmosphere packaging (MAP) has been tried extensively for
increasing the shelf life of these products. Studies indicate that MAP can be
adopted for different types of minimally processed fruits and vegetables
Received: 04/10/2013 such as broccoli, spinach, lettuce, melon, apple, cucumber, carrot and some
Revised: 26/11/2013 others; either individually or in combination to increase the shelf life and
Accepted: 27/11/2013 maintain freshness for a relatively longer period. The cultivars of a specific
produce, however, differ in their characteristics. Their respiration rate is
also dependent on temperature, composition of storage atmosphere, degree
of processing and storage life among other factors. Therefore, maintenance
of proper concentration of oxygen and carbon-dioxide in the packages
needs a thorough research about the produce and package characteristics.

Keywords: Modified atmosphere packaging, minimally processed foods,

quality, safety, shelf life, modelling.
Introduction
Minimally Processed (MP), or lightly processed Minimal processing would encompass any
or otherwise called “Grade 4’, foods are produced procedure, short of the traditional complete
using a range of modern technologies, which aim to preservation procedures (heat sterilization, freezing,
change the food as little as possible. At the same time, etc.), that adds value (King and Bolin, 1989). It
endow it with a shelf life sufficient for it to transport generally includes a minimum preparation procedure,
from the producer to consumer (Ohlsson, 1994). Over peeling and cutting, which cause rupturing of the cell
the last years, the market for MP vegetables is growing tissues and liberation of intracellular products such as
both in sales volume and assortment of vegetables, e.g. oxidizing enzymes (Ahvenainen, 1996). Hence, MP
vegetable salads of endive, lettuce, carrots, pepper, produce deteriorates rapidly because of physiological
potatoes, onions, cabbage, soybeans, both as single ageing, biochemical changes and microbial spoilage,
vegetables and in mixtures, completed with sauces and causing degradation in colour, texture and flavour of
dressings, as well as vegetable mixtures for soups and the produce (Varoquax and Wiley, 1994). It is well
stew. Consumers are increasingly demanding established that modified atmosphere packaging
convenient, ready to use and ready to eat foods with a (MAP) extends the shelf life of fruits and vegetables
fresh like quality and containing only natural through suppression of respiration, ripening and
ingredients (Lund, 1989). subsequent senescence, microbial activity due to
diversity of effects caused by low O2, elevated CO2, by

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 Dash et al…..Modified atmosphere packaging of minimally processed fruits and vegetables

inhibition of ethylene induced effects, and by reduction processing and storage conditions (Gorris, 1994).
of moisture loss due to the moisture barrier properties Refrigeration is the most commonly used method to
of the packaging film (Zagory, 1995). In case of the extend the durability of vegetable based ready-to-eat
MP fruits and vegetables also, the creation of a low O2 foods, i.e. fresh and MP preparations. However, due to
and high CO2 atmosphere exhibit enough promise to the difficulty in maintaining sufficiently low
extend their shelf life both at room temperature and at temperature throughout the food chain from production
lower temperatures. The paper is an attempt to review and processing to retail, additional barriers to the
the work done in this field. growth of spoilage, and pathogenic micro-organisms
are required. These barriers based on novel mild
Modified atmosphere packaging of preservation techniques like biopreservation, MAP or
minimally processed fruits and vegetables Modified atmosphere coating, are used for the purpose.
As a result of peeling, grating and shredding, the Ahvenainen et al. (1995) emphasized that suitable
produce changes from a relatively stable product with a packaging materials and methods were the key
shelf life of several weeks or months to a perishable requirements alongwith the raw material of good
one that has only a very short life, even as short as 1-3 quality, strict hygiene and good manufacturing
days at chill temperatures (Ahvenainen, 1996). practices, low temperatures during working and
Microbial growth, oxidation (enzymatic browning) and storage, gentle peeling, careful washing before and
moisture loss are the principal spoilage mechanisms after peeling, and use of proper additives for the
affecting the prepared fresh vegetables (Willocx et al., minimally processed products. Niemira et al. (2005)
1994; Varoquaux and Wiley, 1994). Ethylene reported that irradiation and modified atmosphere
production can also increase following minimal packaging can be combined to prevent the regrowth of
processing, and it may soften the fruit. The respiration L. monocytogenes during post-irradiation refrigerated
activity of the minimally processed commodity will storage, thereby improving product safety.
increase 1.2-7 folds, or even more, depending on the
produce, cutting grade and temperature (King and Shelf life and quality of MA stored
Bolin, 1989; Varoquaux and Wiley, 1994; Mattila et minimally processed vegetables
al., 1995). With the increase in popularity of MP foods,
Nguyen-the and Carlin (1994) stated that MP several studies have been conducted in the last few
fresh fruits and vegetables are good media for growth years on the application of modified atmosphere for
of microorganisms. They are also sensitive to various storage of fruits and vegetables. However, most of the
spoilage microorganisms such as pectinolytic bacteria, studies dealt with different vegetables used in fresh like
saprophytic Gram-negative bacteria, lactic acid or salad form.
bacteria, and yeasts. Contamination of MP fruits and Barth et al. (1996) assessed a variety of
vegetables occurs at every stage of the food chain, from postharvest storage treatments including MAP, vent-
cultivation to processing. Polluted environments during packaging (perforated film, VP) and automatic misting
cultivation or poor hygienic conditions in processing (AM) in broccoli (cv. Iron Duke) florets for storage
increase the risk of contamination with food-borne over 6 days at 5°C. MAP resulted in the best retention
pathogens. Willcox et al. (1994) mentioned that most of antioxidant vitamins, moisture and colour in lightly
of the MP vegetables have pH between 5.8-6.0, which processed broccoli florets during postharvest storage.
favors the growth of pathogenic bacteria. The high Jia et al. (2009) packaged Broccoli (Brassica oleracea
humidity and large number of cut surfaces can provide var. italica) florets in polyethylene bags with no holes
ideal conditions for the growth of microorganisms. (M0), two microholes (M1), and four macroholes (M2),
Modified atmosphere (MA) packaging and and then stored at 4 or 20°C. MAP treatments,
Controlled atmosphere (CA) storage are two methods especially with M0 and M1, extended the shelf life and
for extending the shelf life of perishable foods by reduced the postharvest deterioration of broccoli florets
altering the proportions of atmospheric gases stored at 4 and 20°C. Ansorena et al. (2011) coated
surrounding the food (O'Connor et al., 1992). MAP, minimally processed broccoli with either chitosan or
therefore, can also be applied efficiently to increase the carboxymethyl-cellulose with or without a previous
shelf life of minimally processed fruits and vegetables application of a mild heat shock of 1.5 min at 50°C,
(O'Connor and Shaw, 1998). packaged in multilayered polyolefin bags and stored at
Heat processed foods are generally 5°C for 18 days. Chitosan coating combined with a
metabolically not active, while fresh and MP mild heat shock showed the best performance for long-
vegetables are active and may create a modified term refrigerated storage of minimally processed
atmosphere when they are packaged. The metabolic broccoli.
activity will depend on the type of the product, type of

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Howard and Griffin (1993) observed lignin Heimdal et al. (1995) reported that PE-bags (80
formation in carrot sticks stored at 2°C under MAP, µm), moderate vacuum packaging (MVP, 0.45 atm) for
which also corresponded with the development of shredded Iceberg lettuce stored at 5°C for 10 days
white discoloration. Ethylene absorbents (KMnO4) inhibited enzymatic browning over the 10-days storage
prevented accumulation of ethylene, but did not affect period, and that storage time exceeding 10 days should
surface discoloration or lignification. Howard et al. be avoided due to increasing off-flavour in bags with
(1994) reported that steam treatment retarded surface good visual quality. CO2 concentration below 5%
discoloration, soluble phenolic and isocoumarin improved the preservation of lettuce leaves (Varoquaux
production and lignin formation for MAP stored carrot et al., 1996). Berger et al. (1997) packed chopped
sticks at 2°C. Heat inactivation of phenylalanine lettuce (200 g) in Cryovac bags (BB4, PD961 or BE)
ammonia-lyase (PAL), peroxidase (POD) and differing in O2 and CO2 permeabilities and stored at
syringaldazine oxidase (SOX) also occurred. Control of 4°C, 85% RH. After 7 days' storage, quality was best in
surface discoloration by steam appeared to be related to PD961 bags; the atmosphere in these packs consisted
retardation of phenylpropanoid metabolism. Hurme et of 2-3% O2 and 5-6% CO2. Colour variation was least
al. (1995) observed a considerable improvement of the in the PD961 bags. Immersion of chopped lettuce in
shelf-life of grated carrots (cv. Navarra) by washing in ascorbic acid (1% w/v, for one minute) prior to packing
chlorinated water after peeling and before grating, and had no effect on sensorial quality. Castaner et al.
by packing in microperforated film. Long-term storage (1997) stored white, green and red sections of Lollo
before processing was detrimental to the quality of the Rosso lettuce in perforated or non-perforated PE film
prepared samples, but not to the fresh non-processed with active atmosphere modification at 5°C for 7 or 14
control samples. The use of an edible coating days. The quality of white and green tissues were best
incorporating an acidulant inhibited white blush maintained in modified atmosphere storage whilst red
formation and maintained acceptable degree of tissue was better preserved in air. Gil et al. (1998a)
microbial growth for up to 4 weeks at 4°C (Reyes et observed a two-fold increase in the amount of soluble
al., 1996). Galetti et al. (1997) compared storage of phenylpropanoids in the midribs of MP Lollo Rosso
carrot (cv. Chantenay) slices (0.5-cm thick) in various lettuce during storage in air at 5°C. When the lettuce
plastic films having different permeabilities to CO2 and was stored in 2-3% O2 and 12-14% CO2, this increase
O2 (films BB4, PD961 and BE) under vacuum at 450 was not induced and no browning was observed. A
mbar. Discoloration increased during storage, marked decrease in the amount of phenylpropanoids
especially in more permeable packages (PD961 and was observed in MAP-stored green and red tissues.
BE) and ascorbic acid had no effect on O2 or CO2 MAP storage proved useful in the prevention of
concentrations in any of the packages tested and had no browning. However, MAP was not so beneficial for the
effect on superficial bleaching of carrot slices. CO2 gas preservation of the quality of red tissues and, in fact,
concentrations were highest in the BB4 pack. Carrot their overall visual quality, texture, aroma and
slices stored in BE packs were acceptable even after 14 macroscopic breakdown under MAP conditions were
days' storage. Li and Barth (1998) reported 15% greater worse than those of air-stored tissues. No differences in
carotene retention in peeled carrots packaged in texture and aroma were detected between the different
polymeric film bag (70 g/pack) after dipping in treatments (two refrigeration temperatures (1 or 5°C),
cellulose-based edible coatings (pH 2.7 or 4.6) for 10 packaging film (perforated or non-perforated
sec compared to the control during a storage period of polypropylene, 35 µm) and passive or active modified
28 days at 1°C and 92% relative humidity (RH). atmosphere). Leaf edge browning was the worst
Low O2 and high CO2 atmospheres inhibited the problem in all treatments. The perforated film reduced
quality deterioration, especially browning, of MP this disorder but not completely (Artes et al.,1999). An
Chinese cabbage during storage at 5°C. Among the et al. (2007) reported that aqueous ozone treatment (1
tested packaging materials PD961 (polyolefin type mg/l) and subsequent modified atmosphere packaging
film, 50 µm thick) was found to be the best packaging during storage at 3°C for 25 days inhibited the enzyme
material for MP Chinese cabbage (Kim, 1999). activities including phenylalanine ammonia lyase
Pirovani et al. (1997) observed reduced weight loss for (PAL), superoxide dismutase (SOD), ascorbate
shredded white cabbage stored in mono-oriented peroxidase (APX) and glutathione reductase (GR) in
polypropylene film (OPP bags) or in polyethylene (PE) fresh-cut green asparagus (Asparagus officinalis L.).
trays overwrapped with a multilayer shrink polyolefin MAP (7%O2+10%CO2) had no effect on total
(RD106-PE tray) or with a plasticized poly vinyl flavonoid content of Swiss chard spinach beets leaves
chloride film (PVC-PE tray), all at 3°C and 70-80% (cv. Green) after 8 days of storage, although it
RH for up to 13 days. increased flavonoid extraction during cooking in
boiling water. In contrast, ascorbic acid content

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decreased, especially in MAP-stored Swiss chard, to different sensory quality and with an appropriate
reach levels below 50% of the initial content after 8 selection of objective measurements, the quality of
days of cold storage (Gil et al., 1998b). different products can be compared in a standardized,
Gil et al. (2002) stored Fresh cut ‘Durinta’ objective and reproducible manner.
tomato slices for 7 and 10 days at 0 and 5°C under The storage life of grated beetroots was
active (12–14 kPa O2 + 0 kPa CO2) modified observed to be 7 days at 0°C and 3-4 days at 4°C.
atmosphere packaging (MAP). After storage at 0°C no There was a notable decrease in pigment content during
effect of gas composition on tomato keeping quality storage. Quality was generally better in trays wrapped
was shown. However, the best overall tomato slice with PVC than with EVA (ethylene vinyl acetate)
quality was found at 5°C under higher CO2. Hong and (Lopezosornio et al., 1998).
Gross (1998) investigated the effect of concentration Manzano et al. (1995) evaluated four packing
(0, 0.26 or 1.05%) and duration (0, 20 or 60s) of systems for mixed fresh cut vegetables (parsley, celery,
sodium hypochlorite treatment on subsequent firmness, sliced courgette, sliced carrot, pieces of Savoy cabbage,
electrolyte leakage, respiration and methane production sliced leek, white beans, garlic and onion), namely, (1)
of light-red tomato fruit slices during storage at 5°C packing in trays with 50 ml O2 + 30 ml CO2 + 920 ml
under modified atmosphere. The results suggested that N2/litre atmosphere, (2) packing in trays with 70 ml O2
routine surface sterilization of tomato fruit prior to + 930 ml N2/litre atmosphere, (3) packing in trays with
postharvest treatments may lead to physiological and 200 ml O2 + 800 ml N2/litre atmosphere, and (4)
biochemical alterations in the behaviour of fruits. packing in trays with a perforated film at 4°C for 7
Laurila et al. (1998) studied the effects of potato days. It was observed that vegetables packed in
cultivar (Van Gogh, Bintje or Fambo), washing with perforated film retained the best sensory
browning prevention chemicals in place of sodium characteristics.
bisulfite, percentages of CO2, O2 and N2 in the package Gomez and Artes (2005) reported that MAP
headspace, and storage time (1, 4 or 7 days) on the treatments both in oriented polypropylene (OPP) and
sensory and microbiological quality of potato slices. polyethylene-perforated bags improved the sensory
After 7 days of storage, the best sensory quality of both quality, avoided the loss of green colour, decreased the
raw and cooked Bintje slices was obtained with development of pithiness and retarded the growth of
washing solutions containing 0.1 or 0.5% citric + microorganisms in celery sticks stored at 4°C for 15
ascorbic acids and with a gas mixture containing 20% days as compared to the control (air). Radziejewska-
CO2 and 80% N2. Potato strips stored in MAP Kubzdela et al. (2007) reported that modified
decreased in -ascorbic acid (AA) content by 14–34% atmosphere with the content of 5% or 10% CO2, 2% O2
compared to samples held in air. Frozen storage and balance N2, applied in the packaging of celeriac
resulted in a reduced vitamin C content (23%) of flakes during storage for 12 days at 4 and 15°C,
‘Spunta’ potato strips after 5 weeks while ‘Agria’ resulted in the inhibition of growth of mesophilic,
tubers did not show any change (Tudela et al., 2002) psychrophilic and coliform bacteria in the tested
The Mature-green or red bell pepper fruits were minimally processed product.
diced/ sliced, rinsed with water containing 50 ppm Lu (2007) reported that modified atmosphere
NaCl, drained and centrifuged in a salad spinner and packaging (MAP) flushed with 5% O2 and 2% CO2
placed in glass jars either in air or CA ( 3% O2 with 0, resulted in a reduction of respiration rate and ion
5 or 10% CO2) at 0, 5 or 10°C for up to 20 days. leakage of minimally processed Bok Choy (Brassica
Atmospheres with 5 or 10% CO2 increased the shelf- chinensis L.) stored at 10°C. The shelf-life of
life of diced peppers at 5°C, but were not as effective minimally processed Bok Choy in MAP, sealed
as storage in air at 0°C (Lopez et al., 1997a). directly in polyethylene (PE) bag or in perforated
During storage of MP leek (cv. Arkansas) for up oriented polypropylene (POPP) bag at 10°C were 10, 6
to 10 days at 4°C in pillow packs (22x19cm) with no and 4 days, respectively, according to the sensory
perforations, 2, 4 or 8 perforations of 0.2 mm, or 8 quality evaluation. Sliced mushrooms treatment with
perforations of 0.4 mm diameter, Keteleer et al. (1994) 3% H2O2 for up to 60 s prior to slicing followed by a
observed two main types of deterioration, viz. spray application of 4% sodium d-isoascorbate
deterioration due to over modification of the monohydrate or 1% H2O2 subsequent storage under
atmosphere (anaerobic processes, CO2 damage), modified atmospheres at 4°C maintained quality and
primarily leading to olfactory quality loss; and enhanced shelf-life (Cliffe-Byrnes and Beirne, 2008).
deterioration due to senescence and oxidative Blanchard et al. (1996) stored diced, `ready-to-use'
processes, mainly leading to visual quality loss. It was yellow onion (cv. Blitz) for 14 days at 4°C and high RH
further observed that at least 3 physiological under a continuous stream of nitrogen containing (%
measurements were necessary to compare materials of O2/% CO2) 20/0, 2/0, 2/5, 2/10 or 2/15, and for 12 days

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at 4°C under (% O2/% CO2) 20/0, 2/0 or 2/10, and during refrigerated storage at 4°C in darkness for 12
observed optimal sensory quality under the 2% O2/10% days, when oranges as whole fruits, hand-peeled fruits
CO2 atmosphere. Xing et al. (2010) packed 100g of and manually separated segments were packed in
untreated and treated lotus root slices in trays (150×150 antimist coated oriented polypropylene film (200 g of
mm) and sealed with a microperforated polyethylene sample was placed on polystyrene trays, which were
(30 µm thickness) and reported that chitosan-based packaged in 20-30cm antimist coated oriented
coating along with MAP had a better inhibitory effect polypropylene film of medium oxygen permeability
on the browning and extended the shelf life of fresh-cut [5200 cm3/(m2 24 h bar) at 23°C and 0% relative
lotus root stored at 4°C for 10 days. Onions were humidity (RH)]) under air atmosphere (Plaza et al.,
minimally processed to produce fresh-sliced onions and 2011).
packed either in closed plastic cups (polyethylene Dipping in 4% sodium erythorbate + 0.2%
terephthalate (PET) and polystyrene (PS)), or under CaCl2 + 50-100 ppm 4-hexylresorcinol, in conjunction
vacuum conditions, taking into account the effect of with modified atmosphere (MA), controlled browning
light exposure and stored for 16 days at 1–2°C. In all and maintained the quality of fresh-cut Bartlett and
cases, the commodity was acceptable after the storage d'Anjou pears for 12-14 days at 4°C (Sapers and
period, with the exception of vacuum packaging (score Miller, 1998). Perez-Cabrera et al. (2011) applied
5, fair/poor, on a 1–9 scale), due to water loss (about different isotonic solutions containing antibrowning
4%) colour loss and a glassy appearance. The best compounds (EDTA, 4-hexylresorcinol, citrate and
performance was obtained when the more transparent ascorbate), combined or not with calcium lactate to
polystyrene cups were stored under light (Perez- minimally processed pear samples (cv. Blanquilla) by
Gregorio et al., 2011). Siddiq et al. (2013) treated using the vacuum impregnation (VI) technique. Pear
onion slices with mild heat by dipping in 50, 60, or samples (55-60 g/container) were packed in
70°C water for one min each. The treated slices were polypropylene containers (6.5 cm height, 6cm
packaged in polystyrene rigid containers and stored at 4 diameter), stored at 4°C and reported that VI treatments
± 1°C and reported that onion slices can be with ascorbate solutions and calcium lactate were the
successfully heat treated at 50°C to preserve most effective to extend the shelf life of MP pear.
antioxidant properties while preserving the colour The use of superatmospheric O2 atmospheres
quality for 21 days when stored at 4°C. are proposed to reduce CO2 production rates, avoid
Geraldine et al. (2008) evaluated the effects of fermentative reactions and, maintain firmness and
three types of edible coatings: without additives agar- chewiness of fresh-cut ‘Piel de Sapo’ melon for 2
agar, incorporated with 0.2% of acetic acid and weeks of storage (Oms-Oliu et al., 2008). Dip
incorporated with 0.2% of chitosan (from 1% chitosan pretreatment to jackfruit bulbs (calcium chloride,
and 1% acetic acid distilled water solution) on coating ascorbic acid and sodium benzoate under mild acidified
of minimally processed garlic cloves. Peeled and conditions) prior to MAP in 3 kPa O2 + 5 kPa CO2 gas
sanitized garlic cloves were stored in polyethylene mixture flushed PE bags was found to preserve the
terephthalate (PET) boxes and coated with edible film. initial firmness value (about 44 N) with a minor loss of
The edible coating, still liquid, was placed inside the around 7% after 35 days compared to significantly
boxes (15% of garlic mass) over the cloves and boxes higher loss in the control samples packaged in the same
were kept at 25°C for 9 days. Moisture loss of coated MAP (Saxena et al., 2008). Gil et al. (1996) observed
garlic cloves was, on average, three times lower when the effect of different washing treatments, temperature
compared to the control samples (no coated garlic and packaging on anthocyanins in 'ready-to-eat'
cloves). Coated garlic cloves, had a respiration rate pomegranate seeds (cv. Mollar). There was no
(≈30 mg CO2 h-1 kg-1) halved compared to the non- difference in anthocyanin composition after washing
coated garlic cloves. with different solutions, although a slight decrease in
pigments occurred. Storage in perforated
Shelf life and quality of MA stored polypropylene bags preserved pigments and a slight
minimally processed fruits increase in most anthocyanins occurred. During storage
Pretel et al. (1998) observed no significant in modified atmosphere (MA), anthocyanins increased
change in weight loss, acidity, °Brix or carotenoid at 1°C, but decreased at 8 and 4°C. Chemical treatment
content for MP (enzymically peeled or manually of calcium chloride (1% w/v) and citric acid (2% w/v))
segmented) orange (cv. Salustiana) during the first 11 followed by MAP with polypropylene (PP) film in an
days of storage in plastic bags with different atmosphere of 5% O2,10% CO2, 85% N2 extended the
permeabilities. The health-related characteristics shelf-life of fresh-cut papaya to 25 days at 5°C and
(carotenoids, flavanones and vitamin C and antioxidant retained sensory and quality characteristics (Waghmare
activity) of minimally processed oranges were retained and Annapure, 2013). Finnegana et al. (2013)

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investigated the effects of intrinsic factors (origin, the MA tested (Carlin et al., 1996). Blanchard et al.
physiological age and seasonality) and extrinsic factors (1996) observed delayed microbial development,
(cut-size, blade-sharpness and dipping treatments) on particularly that of the psychrotroph flora, in diced,
respiration rate of fresh-cut pineapple chunks. The `ready-to-use' yellow onion (cv. Blitz) stored for 14
target O2 and CO2 transmission rate required for days at 4°C and high RH under a continuous stream of
optimal modified atmosphere packaging were 7300– nitrogen containing oxygen and carbondioxide in the
12,500 and 13,900–23,500 ml/m2 day atm covering ratio of 20/0, 2/0, 2/5, 2/10 or 2/15 and for 12 days at
variability in respiration rate due to intrinsic and 4°C under oxygen and carbondioxide ratios of 20/0, 2/0
extrinsic factors studied. The effect of MAP on or 2/10. When the shredded lettuce were inoculated
minimally processed fruits and vegetables is shown in with nalidixic acid-resistant E. coli (ATCC 35150) and
Table 1. placed at 13 or 22°C, and was continuously flushed
with gas mixtures of 0/10/90, 3/0/97, 5/30/65, 20/0/80
Safety of MA stored minimally processed (O2/CO2/N2, v/v). It was observed that the aerobic plate
fruits and vegetables count (APC) growth was inhibited in 5/30/65
The reliance of minimally processed foods on (O2/CO2/N2) at 13°C compared to all other
low temperature for distribution with optimized atmospheres. However, the extended shelf-life in MA
CA/MA device to maintain safety and quality posed allowed E. coli to grow to higher numbers compared to
new challenges to the food microbiologists (Labuza et air-held lettuce (Diaz and Hotchkiss, 1996).
al., 1992). In the case of MVP at 4°C improved sensory Kakiomenou et al.(1996) reported that spoilage
assessment and/or microbial quality compared with the was delayed (as indicated by changes in texture, colour
controls, which were stored in air at ambient and odour) in shredded carrot samples stored under
temperature. When mung beans and endive were MA (5% CO2/95% N2) compared with samples stored
challenged with Yersinia enterocolitica, Salmonella under air or 4.9% CO2/2.1% O2/93% N2.
typhimurium, Bacillus cereus and Listeria Reports by Segall and Scanlon (1996) reveals
monocytogenes, the pathogens did not survive storage that no effect of MAP on microbial (pectinolytic and
at 4°C, with the exception of L. monocytogenes with lactic acid bacteria) growth during the storage of
endive, which grew at 4-10°C (Gorris et al., 1994). lettuce under three MAs (3% O2 plus either 6, 10 or
Irradiation (2 kGy) strongly inhibited the growth of 14% CO2) for 20 days. However, of the three CO2
aerobic mesophilic and lactic microflora for shredded concentrations, 10% was slightly more effective than 6
carrots stored at 10°C in microporous plastic bags and 14%. It was concluded that critical choice of
(Chervin and Boisseau, 1994). A large number of packaging permeabilities combined with MAP could
different groups of microorganisms were found in the substantially increase shelf life. Izumi et al. (1997)
raw vegetables at packing but no pathogenic monitored the physiology and quality of spinach (cv.
microorganisms were isolated from the prepacked Sunbest) leaves during storage in air and controlled
vegetables (before or after storage). It was observed atmospheres (0.5, 1 and 2% O2) at 0°C (for 28 days),
that the hygienic quality was similar in all packing 10°C (for 9 days) and 20°C (for 5 days) and observed
systems used (Manzano et al., 1995) that low-O2 atmospheres did not affect the
Bennik et al. (1996) observed that in modified development of decay, or populations of aerobic
atmosphere packaging of fresh cut endives at low mesophilic and lactic acid bacteria at any of the storage
temperature (8°C), growth of the psychrotrophic temperatures tested. Pirovani et al. (1997) compared
pathogen Listeria monocytogenes, inoculated on the the storage of shredded white cabbage in bags of
product, was not inhibited. The extent to which the mono-oriented polypropylene film (OPP bags) or in
pathogen grew depended on its initial number, type of polyethylene trays overwrapped with a multilayer
endive and size of the population of competitive shrink polyolefin (RD106-PE tray) or with a plasticized
spoilage microflora. Reducing the initial microbial load PVC film (PVC-PE tray), stored at 3°C and 70-80%
by disinfection could minimize microbial spoilage and RH for up to 13 days and reported that the
improve the safety status of the product. However, L. microbiological quality during the storage period for all
monocytogenes grew better on disinfected produce than types of packaging was satisfactory.
on non-disinfected or water-rinsed produce, indicating When the shredded carrot and cabbage were
the practical importance of avoiding recontamination packaged in polypropylene film (35 µm thick) and
after disinfection. Minimally processed fresh broad- stored at 7°C, no pathogens were detected on
leaved endive (Cichorium endivia L.) stored in the MA vegetables in uninoculated packs (Finn and Upton,
containing 10% CO2 +10% O2 resulted in improved 1997). Hong and Gross (1998) observed an increase in
visual quality, without a marked effect on the growth of methane and CO2 production due to infection by
the aerobic microflora or of L. monocytogenes among Alternaria alternata on light-red tomato slices light-red

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 Dash et al…..Modified atmosphere packaging of minimally processed fruits and vegetables

Table 1: Effect of MAP on minimally processed fruits and vegetables

S.No Commodity Pre-treatment Packaging material Storage Observation Reference

Conditions
1. Fresh-cut salad Washed in 100 µl l−1 Polyethylene bags 5°C for 25 days Packages prepared with 16.6 and Kim et al.
Savoy chlorine solution prepared with films of 21.4 OTR films achieved the desired O2 (2004)
(NaOCl) selected OTRs at (1.4–3.8 kPa) and CO2 (3.6–6.3 kPa)
for 1 min 8.0, 16.6, 21.4, and
29.5 pmol s−1 m−2 Pa−1
2. Lightly- Two types of Polymeric film bags 1°C, 92% RH, Cellulose- based edible coatings have an Li and Barth
processed (LP) cellulose-based (OTR=5006 for 28 days in overall beneficial effect on retention of (1998)
carrots edible coatings, EC1 cm3/m2/24 h/atm at the absence of carotenes, retardation of surface whitening,
(pH=2.7) and EC2 25°C, 50% RH) light. and extension of shelf-life of the LP
(pH=4.6) were carrots.
applied by dipping
the carrots in the
coating solution for
10 s
3. Tomato slices Sodium hypochlorite Polypropylene film 7 and 10 days at For keeping quality of ‘Durinta’ tomato Gil et al.
solution (1.3 mM) for (PP), composite film, 0 and 5 °C. slices up to 10 days the best storage (2002)
1 min at 4°C before bi-oriented conditions were obtained at 0°C
cutting polypropylene film independently of the kind of film used.
(OPP)
4. Tomato slices 0.26% (1:20; v:v) or Plastic containers 5°C for 12 days Routine surface sterilization of tomato fruit Hong and
1.05% (1:5; v:v) prior to postharvest experimentation may Gross (1998)
sodium hypochlorite lead to physiological and biochemical
for 20 or 60 s before alterations in the behaviour of fruit.
cutting
5. Fresh-cut green 1 mg/l aqueous Low-density 3°C for 25 days Increasing of the cell wall compositions An et al.
asparagus ozone pretreatment polyethylene (LDPE) under the aqueous ozone treatment or (and) (2007)
for 30 min. MAP were significantly reduced
6. Sliced button Tray and covered with 7 days at four The shelf-life of fresh sliced mushrooms in Oliveira et al.
mushrooms cellophane™ 335 PS levels of an optimum package was found to be 7.5 (2012)
film (23.3 µm temperature (0, and 4 days when stored at 0 and 5°C,
- thickness) perforated 5, 10, and 15 respectively
with a needle of °C)
diameter 0.33 mm.

7. Broccoli florets Washing with a Polyethylene bag (40 4 or 20°C. Polyethylene bag (40 µm thick) with no Jia et al.

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 Dash et al…..Modified atmosphere packaging of minimally processed fruits and vegetables

solution of 50 ppm µm thick). Three types hole (M0), two microholes (M1), and four (2009)
NaOCl for 1 min. of bags were used: (1) macroholes (M2) extended the shelf life of
without holes (M0), broccoli florets from 10 days (control) to
(2) with two 28.5 days, 19.1 days and 15.2 days,
microholes (750 µm in respectively, at 4°C, and from 2.5 days
diameter, one on each (control) to 7.2 days, 5.6 days, and 4.8
side of the bag) (M1), days, respectively, at 20°C.
and (3) with four
macroholes (8.8 mm in
diameter, two on each
side of the bag) (M2)
8. Sliced Immersed in an Polystyrene trays. 5°C and 80% The effect of washing with citric acid Simon et al.
mushrooms aqueous solution The trays were RH for up to 17 combined with packaging in modified (2010)
with 10 g/l citric acid overwrapped with two days. atmosphere resulted additive. The reduction
for 5 min with slight different PVC films: of microbial counts avoided bacterial blotch
shaking before (a) perforated PVC in washed mushrooms.
slicing. film of 12 µm
thickness (1 pore of 1
mm of diameter for
every 2.5 cm2 of film
surface); and (b) non-
perforated PVC film of
12 µm thickness
9. Fresh-cut lotus Dipped into Packaged in trays and 4°C for 10 days Chitosan-based coating+MAP treatment Xing et al.
root chlorinated water sealed with a could provide a better inhibitory effect on (2010)
(7500 ppm active microperforated the browning and extend the shelf life of
chlorine) for 5 min polyethylene (30 µm fresh-cut lotus root.
before cutting and thickness).
chitosan-based
coating after cutting.
10. Peeled white Heat treatment by Polystyrene trays 3°C for 6 days The combination of heat treatment with Siomos et al.
asparagus immersion in a hot hand wrapped with a modified atmosphere packaging (MAP) (2010)
water bath at 55°C 16 µm stretch film. could be used to improve the storage life of
for 3 min and this product.
cooling in water
containing 150 µL
L−1 chlorine at
ambient temperature

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 Dash et al…..Modified atmosphere packaging of minimally processed fruits and vegetables

for 10 min
11. Peeled white Immersed in an Polystyrene trays Two different Modified atmosphere generated with film A Simon and
asparagus aqueous solution of overwrapped with temperatures, extended shelf life at 5°C, since spoilage Gonzalez-
sodium hypochlorite two polypropylene 5°C ±1 and was inhibited. Fandos (2011)
containing 150 mg/l oriented micro- 10°C±1, and
of free available perforated films of 50% RH for up
chlorine 35 mm in thickness to 14 days.
for 8 min with slight with different gas
manual agitation permeability. The film
A had an O2
transmission rate of
13200 ml m-2 day-1
atm_1 and film B had
45000 ml O2 m-2 day-1
atm-1
12. Fresh-cut Washed with tap OPP packaging 4°C for 28 days Washed fresh-cut asparagus with Sothornvit and
asparagus water, with Properties were 35mm chlorinated water and storage in an active Kiatchanapaib
chlorinated thickness, 3500 MAP of OPP bags containing 8.15 kPa CO2 ul (2009)
water containing 100 cm3mil/(m2-day-atm) and 17.51 kPa O2 maintained its quality for
mg/L free Cl2 and gas mixtures were 23 days at 4°C
with ozonated water 8.15±0.29 kPa CO2
at and 17.51±0.39 kPa O2
0.10 mg/L O3
13. Fresh-cut Cime Washed in 0.25 g/L Oriented 5°C and 48.7% Samples packaged in the MF-based bag Conte et al.
di rapa sodium hypochlorine polypropylene (OPP) of relative were compromised by off-odours, due to (2011)
solution for 1 min. (20 mm), two humidity (RH) the higher gas barrier properties of the film;
biodegradable for 9 days Cime di rapa stored in the biodegradable
polyesters materials resulted very compromised by
(NVT, 50 mm and 100 wilting, due to high water permeable bags.
mm), nylon/ On the contrary, the OPP film considerably
polyethylene (MF 95 increased the shelf life of the fresh-cut
mm) produce, with a unique limitation
represented by visible moulds.
14. Sliced onions - Wrapped with low Different The microbial shelf lives of the tested Liu and Li
density polyethylene temperatures onions in 40% CO2 + 59% N2 +1% O2, or (2006)
(LDPE) (30µm) film (−2, 4 and 10 at −2, 4 and 10°C, were 12.5, 9.5, 7, 12, 9
°C) in dark and and 6 days, respectively, and their sensory
atmospheric shelf lives were 12, 8, 5, 10.5, 7 and 5 days,

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 Dash et al…..Modified atmosphere packaging of minimally processed fruits and vegetables

conditions respectively.
(with or without
40% CO2 +
59% N2
+1%O2)
15. Minimally Sanitized with Polypropylene trays 4 ± 1°C and The sensory evaluation of the samples Benitez et al.
processed chlorinated water (450 mL) and sealed 75% RH for 12 coated with 5% aloe also yielded the (2013)
‘Hayward’ (200 mg/L) for 5 min with a composite film days highest score for overall quality.
kiwifruit at 15°C before (PP-PET, 64 µm, O2
cutting, kiwifruit permeability =
slices were treated 4.58x10−6
for 10 min by mL/m2/d/Pa)
immersing them in
different solutions of
aloe-vera gel (15°C)
1, 5 and 15% (v/v).
16. Fresh-cut Immersion in a Packed in an 5°C for 25 days Chemical treatment followed by MAP, Waghmare and
papaya solution of calcium atmosphere of 5% O2, showed the best results among the Annapure
chloride (1% w/v) 10% CO2, 85% N2 treatment in terms of retaining sensory and (2013)
and citric acid (2% with polypropylene quality characteristics and extending the
w/v) for 5 min (PP) film shelf-life of 25 days for fresh-cut papaya.
17. Fresh-cut Post-cutting 3 kPa O2 + 5 kPa CO2 6 °C Dip pretreatment along with different MAP Saxena et al.
Jackfruit bulbs phytosanitation wash (balance of N2) gas was found effective in establishing (2008)
followed by a dip mixture flushed optimum O2 and CO2 concentrations. On
pretreatment with polyethylene (GFPE) the basis of sensory quality attributes, the
calcium chloride, bags, PET jars shelf-life of pretreated jackfruit bulbs
ascorbic acid and equipped with a silicon packaged in gas mixture flushed PE bags,
sodium benzoate membrane (SM) in PET jars with silicon membrane window
under mild acidified window on the lid, PE and in PE bag were 35, 31 and 27 days,
conditions prior to bags. respectively.
MAP

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 Dash et al…..Modified atmosphere packaging of minimally processed fruits and vegetables

tomato slices treated with sodium hypochlorite than microflora (mesophilic, psychrotrophic, yeast and
from control slices during storage at 5°C under molds, lactic acid bacteria and coliforms) and on the
modified atmosphere. Higher number of survival of E. coli O157:H7 inoculated in broccoli.
microorganisms were observed in potato slices stored Broccoli florets were treated (with or without the
in an atmosphere containing 5% O2 than that in an pathogen inoculation) and placed in polymeric film
atmosphere containing 0% O2. Washing of potato slices bags (PD960, CRYOVAC, Argentina) of 25 mm of
with browning prevention chemicals (citric acid + thickness with an O2 permeability of 7000 cc/m2/d,
ascorbic acid : 0.1% + 0.1% or 0.5% + 0.5%) decreased CO2 permeability of 20,000cc/m2/d, and water vapor
the number of microorganisms compared to potato permeability of 1 g/m2/d, placing 3 broccoli florets per
slices not washed or potato slices washed with water bag (approximately 60-90 g) and stored in a
after 7 days of storage (Laurila et al., 1998) refrigerated chamber at 5-7°C for 20 days. Chitosan
Song et al. (1996) observed that hexanal vapour treatments resulted in a significant reduction in total
inhibited hyphal growth of Penicillium expansum and mesophilic and psychrotrophic bacteria counts with
Botrytis cinerea on potato dextrose agar (PDA) and on respect to the control samples during the entire storage
MP apple slices (cv. Jonagold and Golden Delicious). period. Microbial proliferation and sensory quality
The authors also examined the possibility of aspects of sliced onions (0.7 cm thickness) were tested
developing a system for treating apple slices with by Liu and Li (2006) in low density polyethylene
hexanal in modified-atmosphere packages. (LDPE of 30 µm) packages. Microbial shelf life of the
Watada et al. (1998) monitored quality changes, tested onions at 2, 4 and 10°C, with or without 40%
microbial population and respiration rates in freshly CO2 + 59% N2 +1% O2, were 12.5, 9.5, 7, 12, 9 and 6
sliced fruits and vegetables (spinach, broccoli, carrots, days, respectively, and their sensory shelf lives were
zucchini [marrows], peaches, honeydew melons and 12, 8, 5, 10.5, 7 and 5 days, respectively.
strawberries) stored in a low-O2 controlled atmosphere
(0.5-2.0% O2, 5-10% CO2). It was concluded that a low Quality and safety of commercially
O2 atmosphere in MAP can be beneficial, provided the available MA stored minimally processed
minimum O2 concentration is maintained.
To determine the safety of fresh-cut vegetables produce
packaged in MA, Austin et al. (1998) performed Some studies have also been conducted on the
challenge studies using both nonproteolytic and assessment of quality of some commercially available
proteolytic strains of C. botulinum with a variety of minimally processed fruits and vegetables. Lilly et al.
fresh-cut packaged salads and vegetables stored at (1996) determined the incidence of C. botulinum spores
different temperatures and reported that the strict in commercially available, precut vegetables stored
maintenance of low temperatures (<5°C) was under MAP. Results indicated a low overall incidence
recommended to control the potential growth of C. rate (0.36%) of C. botulinum spores in commercially
botulinum on fresh-cut vegetables packaged in a available precut MAP vegetables. The quality of four
modified atmosphere. Vescovo et al. (1997) studied the types of packaged salad products (retail and food
effects and interactions of sixteen combinations of CO2 service Garden salad, Caesar salad and European salad)
concentration, Lactobacillus casei inoculum size and manufactured by five major processors in the United
storage temperature on the growth of Aeromonas states of America (USA) and stored at 5°C for 20 days
hydrophila and lactic acid bacteria in ready-to-use was assessed by Lopez et al. (1997b). Total aerobic
mixed salad vegetables packaged under modified microbial load increased by an average of 2.5-3 log
atmosphere. The growth curve parameters, modelled units over 20 days.
according to the Gompertz equation, were analysed to Peiser et al. (1997) observed that food service
generate polynomial equations. The model obtained garden salad packages (containing commercially
emphasized the role of L. casei inoculum size in processed iceberg lettuce, carrot and red cabbage)
controlling A. hydrophila and permitted identification obtained from 5 California processors had 0.2-1.0% O2
of appropriate combinations of the selected variables to and 5-20% CO2 after over 15 days of storage at 5°C.
reduce A. hydrophila survival. It was suggested that Acetaldehyde and ethanol developed in the tissues at
use of these hurdles may increase the shelf-life and the concentrations of 2-22 µl/kg and 50-1500 µl/kg,
microbiological safety of ready-to-use vegetables. respectively, by the 'Best if used by Date' (BIUD).
Washing with citric acid before slicing combined with Packages from all processors were above the limit of
packaging in modified atmosphere with PVC film salability for overall visual quality by the BIUD,
resulted in reduced microbial counts of sliced although off-odours were detected.
mushroom when stored at 5°C for up to 17 days Hagenmaier and Baker (1998) sampled five
(Simon et al., 2010). Moreira and Roura (2011) nationally and regionally distributed brands of ready-
evaluated the antimicrobial effects of chitosan on the to-eat salads in sealed bags from major supermarket

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 Dash et al…..Modified atmosphere packaging of minimally processed fruits and vegetables

chains. During purchase, product temperature was 4- Hence, the modified atmosphere package should
7°C; the mean mesophilic microbial population was be scientifically designed depending on the
1x107 CFU/g; the yeast population was 210 CFU/g; the characteristics of the stored produce and the desired
mean headspace O2 and CO2 concentrations were 1.2 characteristics of the package. A number of studies
and 12%, respectively; and the ethanol content was 700 have been conducted to model the atmosphere in fruits
ppm. For samples analysed on the expiration date (14- and vegetables stored under MA conditions depending
16 days after packaging), the mean mesophilic on the product and packaging film characteristics
microbial population was 6x107 CFU/g; ethanol (Sudheer, 1999). However, by minimal processing, the
content was 1500 ppm; and the headspace gas had not produce behaviour would change considerably and a
markedly changed from time of purchase. Rodov et al., reasonable determination of the respiration rate of the
(2000) reported that when retail packages of sweet corn minimally processed fruits and vegetables under the
(film-wrapped trays containing a pair of trimmed cobs) MAP conditions is very much essential to determine
were stored at 2°C within additional plastic liners. The the package volume and material characteristics.
modified atmosphere (MA), generated in these nested Cameron et al. (1995) have discussed about developing
packages by corn respiration, complied with the predictive models for modified atmosphere packaging,
recommended range of 5–10 kPa CO2 and inhibited modeling O2 uptake, gas permeation, steady state O2,
mold growth. No E.coli were detected during the whole CO2 and RH levels, measurement of respiration, film
storage in grated carrots samples treated under MAP permeability, skin permeability, lower O2 limits,
and irradiated at doses ≥ 0.3 kGy (Lacroix and estimating permeability requirements, predicting gas
Lafortune, 2004). Modified atmosphere packaging levels in MA packages, temperature effects of gas
(MAP) enhanced the reduction of the total aerobic and concentrations, and film requirements in relation to
coliform bacteria in cut Chinese cabbage, irradiated at MAP of lightly processed fruits and vegetables. Day et
doses up to 2 kGy with air, CO2 or CO2/N2 packaging al. (1994) described the methods of creating MA
during a refrigerated storage for 3 weeks (Ahn et al., conditions together with the intrinsic properties of fresh
2005). Granado-Lorencio et al. (2008) reported that produce that need to be considered and extrinsic factors
modified-atmosphere packaging does not affect that need to be optimized for successful utilization of
significantly the in vivo bioavailability of carotenoids MAP technology. In addition, the concept of
and tocopherols from broccoli, supporting its mathematical modeling of MAP has been introduced,
convenience for use by the food industry and and information on commercial and future
consumers. The effect of MAP on yeasts is negligible, developments is provided. Oliveira et al. (1998)
however, molds are aerobic microorganisms and discussed the general aspects of MAP and concepts,
therefore CO2 can cause growth inhibition at advantages and limitations of perforations as a means
concentrations as low as 10% (Molin, 2000). of atmosphere modification. Design of perforated
MAP, highlighting important factors and processes that
Modelling and design of MAP for influence the overall dynamic MAP system have also
minimally processed fruits and vegetables been outlined. Respiration rate models are discussed
In case of the horticultural commodities, the and a preliminary study on the respiration rate of
composition of the atmosphere in a MAP system is a shredded cabbage has been presented. Based on the
function of the initial gas composition, product:head isostatic method, Artes et al. (1998) determined the
space ratio, gas permeability characteristics of the permeabilities to O2 and CO2, the Arrhenius constant
packaging film and plant tissue, and respiration rate of and the activation energy (Ea) of permeation of some
the tissue (O'Connor et al., 1992). However, depending poly propylene (PP), poly vinyl chloride (PVC) and
on the product tolerances, the ideal equilibrium O2 and low density poly ethylene (LDPE) films, at 2, 12 and
CO2 levels would be in the 1-3% and 3-10% range, 20°C and 90% relative humidity. A low Ea was
respectively (Gorris and Peppelenbos, 1992). But, in detected in LDPE and particularly in PVC. Changes in
many commercial MAP systems extremely low O2 temperature during the marketing process slightly
levels (<1-2%) and high CO2 levels (>20-30%) have affected LDPE and PVC gas permeabilities. Selectivity
been found. In addition to the potential safety problem of permeability to O2 and CO2 of the studied polymers,
of low O2 tolerant psychrotrophs, growth and toxin which is considered one of the most important
production by C. Botulinum becomes a serious hazard parameters in the design of packages for respiring
in these cases where O2 has almost completely expired. foods, ranged from 2.2 to 4.5 amol. mm/(m.s. Pa) at
Powrie and Skura (1991) reported that under anaerobic 2°C and from 2.4 to 4.3 amol. mm/(m.s. Pa) at 20°C.
conditions of packaging, it leads to anaerobic Consequently, these films were considered very
respiration and thus the formation of ethanol, aldehyde suitable for making packages for modified atmosphere
and ketones. storage of fresh fruits and vegetables. In spite of their

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 Dash et al…..Modified atmosphere packaging of minimally processed fruits and vegetables

low Ea, PVC and LDPE could be recommended for consumption rate of the lettuce decreased with
conditioning commodities with a relatively high Q10 increasing CO2 concentration, and the O2 concentration
(temperature coefficient) in order to avoid risks of in the MA packages equilibrated at 7-11%.
fermentation due to their high permeability to O2 and Lee et al. (1996) designed the MAP for a mixed
CO2 at 2-20°C. On the other hand, PP may be vegetable salad, consisting of 75 g of cut carrot, 55 g
considered advantageous for generating favorable of cut cucumber, 20 g of sliced garlic and 50 g of
modified atmospheres for commodities with a whole green pepper, combining the respiration data of
moderate to low Q10, due to its relatively low all the components with film permeability data. The
permeability to O2 and CO2 and high Ea. Beaudry et al. optimal package designed from above studies avoided
(1998) presented a method to describe O2 minimum O2 and maximum CO2 tolerance limits, and
concentrations in MAPs composed of polymeric films chilling injury temperatures for any component. A
using relatively simple mathematical equations that pouch form package made of 27 µm LDPE developed a
incorporate film permeability, the respiratory response modified atmosphere of 2.0-2.1% O2 and 5.5-5.7%
to O2 and the temperature dependence of both CO2, which was beneficial for all components and
processes. The authors mentioned that the impact of the provided better quality retention than other test
atmosphere and the presence of packaging film on the packages.
aroma profile of MP fruits was unknown and the Pirovani et al. (1997) compared the atmosphere
sorption and diffusion coefficients for aroma volatiles in bags of mono-oriented polypropylene film (OPP
tend to be markedly different from those of O2 or CO2. bags) or in PE trays overwrapped with a multilayer
Nevertheless, the rates of sorption, diffusion and shrink polyolefin (RD106-PE tray) or with a plasticized
permeation of aroma volatiles can, in some cases, be PVC film (PVC-PE tray) with shredded white cabbage
described mathematically such that the accumulation of stored at 3°C and 70-80% RH for up to 13 days. The
aroma volatiles may be modeled in conjunction with O2 modified atmosphere in PVC-PE and RD106-PE trays
and CO2 concentration. An example using hexyl did not change more than 3% when compared with
acetate production from a sliced apple product has been normal atmosphere levels. However, in OPP bags, O2
presented. The effect of O2 on the rate of fermentative reached 2% and CO2 increased to approximately 13%
metabolism has been incorporated into the model, after 3 days.
which might relate to the occurrence of off-flavours. MAP systems with head lettuce, cut broccoli,
The modeling approach can be used to predict O2 whole broccoli, tomatoes, sweet corn and blueberries
concentration, hexyl acetate concentration and were designed using the gas permeability coefficients.
fermentation activity as a function of temperature and The gas composition in each biodegradable package
film thickness. including the fresh produce was simulated to be close
Bastrash et al. (1993) conducted experiments to to the optimal composition. As a result, the
compare the rates of respiration and ethylene biodegradable laminate was considered suitable as a
production by intact broccoli (cv. Green Valiant) heads packaging material for storage of fresh produce
and florets and to determine the optimal atmosphere for (Makino and Hirata, 1997). Kim et al. (2004)
preservation of florets at 4°C and reported that the conducted an experiment to develop a modified
minimal processing had little influence on optimal atmosphere packaging system for fresh-cut salad savoy
storage atmosphere, suggesting that recommendations (Brassica oleracea L.) and to evaluate the effect of film
for intact produce could be useful guidelines for MAP oxygen transmission rate (OTR) on package
of MP vegetables. atmospheres, and consequently product quality changes
Segall and Scanlon (1996) determined the during storage and reported that packages with 16.6
oxygen consumption rates of commercially prepared and 21.4 pmols−1m−2Pa−1 OTR films attained the
lettuce in a closed system for 3% O2 with 6, 10 or 14% desired O2 (1.4–3.8 kPa) and CO2 levels (3.6–6.3 kPa)
CO2. A linear model, which was found to be more on day 10 and throughout the storage period; products
suitable to describe the respiratory data than the stored in these packages maintained freshness with
enzymatic and quadratic mathematical models, was high overall quality scores. Gonzalez-Buesa et al.
used to predict the O2 consumption rate of the MP (2009) compared the evolution of the gas composition
lettuce. The predicted O2 consumption rate was used to inside the package predicted by the model with the
determine the O2 permeability for the packaging film. results of experiments conducted at 4°C with
Packages (21.6X25.4 cm), made from a polypropylene- minimally processed peach (‘Andross’ and ‘Calante’
polyethylene- laminate film with appropriate O2 cultivars), fresh-cut cauliflower and whole black
permeability to develop the three modified atmospheres truffle, by using seven packages of different number
as mentioned above, were used for studying the shelf (0–14) and size (from 90x50 µm to 300x100 µm) of
life of minimally processed lettuce. However, the O2 microperforations. The experimental data and those

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 Dash et al…..Modified atmosphere packaging of minimally processed fruits and vegetables

predicted by the model showed a satisfactory composite materials have also been tried (Segall and
agreement for the O2, while the CO2 is underestimated Scanlon, 1996), which may prove to a suitable
for products with respiration quotient (RQ) < 1 but in alternative.
agreement when RQ > 1. Oliveira et al. (2012) With regard to the rationalization of production
developed a kinetic model to describe the influence of and utilisation of the peeling waste it is reasonable to
temperature on firmness and predict shelf-life of sliced aim for centralized processing of fruits and vegetables.
mushrooms. Fresh sliced mushrooms had a shelf-life of Willocx et al. (1994) mentioned that though MAP was
1, 2, 4, and 7.5 days at 15, 10, 5, and 0°C, respectively, effective in inhibiting the spoilage mechanisms, as well
under optimum MAP conditions. Waghmare et al. as reducing respiration, delay ripening and decreasing
(2013) quantified the respiration rate of (RR) of three ethylene production, MAP would not eliminate the
fresh-cut products viz. coriander, cluster beans and need of refrigeration. Therefore, wherever,
beetroot and a mathematical model was developed for refrigeration facility is not available for storage and
prediction of RR as a function of both time and transportation, modified atmosphere packaging can not
temperature. Temperature and the interaction of time be considered as a solution to extend the shelf life of
and temperature had significant effects on RR. The the minimally processed products.
dependence of respiration rate of fresh-cut produce on Ahvenainen (1996) mentioned that hurdle
temperature and time was well described by Arrhenius technology that makes use of natural preservatives such
and first order decay models. as inhibitors produced by lactic acid bacteria, and the
matching of correct processing methods and
Discussion ingredients to each other are two approaches that
Though there have been several studies should be applied more often to minimal processing
connected to the application of the MAP for minimally and produce. Exama et al. (1993) proposed a safety
processed fruits and vegetables, still there exists a gap valve system which prevents excessive depletion of O2
in the desired technology and available technology for and excessive CO2 accumulation when a transient
the application of this system. Much research is still temperature increase occurs. Hence all these
neded to develop minimally processed fruits and possibilities should be tried and suitable technologies
vegetables that have high sensory quality, need be recommended to the producers and consumers
microbiological safety and nutritional value. More for more popularisation of minimally processed fruits
information about the growth of pathogenic bacteria and vegetables.
and the occurrence of nutritional changes in minimally
processed fruits and vegetables with long shelf life is Conclusion
still needed. Minimally Processed fruits and vegetables are
There should be an accurate balance between those prepared for convenient consumption and
the product respiration and the permeability distributed to the consumer in a fresh like state.
characteristics of the packaging material. The Shredded lettuce and cabbage, cut fruits, peeled and
respiration rate and other characteristics of the produce sliced potatoes, etc. are some common examples of
during storage will change with the produce, cultivar, minimally processed fruits and vegetables being
period of storage and with change in temperature, produced now-a-days and which have gained enough
among other factors. Besides as most of the salad popularity for reasons of expense, labor and hygiene.
products are not packed alone, but as a combination of Though the minimally processed fruits and vegetables
several types of lightly processed vegetables, it is quite are supposed to be shipped under low temperature, but
difficult to assess the respiration rate of the packed the growth of spoilage organisms and quick
produce in group. It makes the package design of the degradation of the produce by increased respiration,
minimally processed produce a tedious one. Day ethylene production, etc. need an additional barrier for
(1996) has also mentioned that maintaining the the stored produce. Modified atmosphere packaging is
required concentrations of O2 and CO2 was very one option which has been studied for the purpose. The
difficult as none of the packaging materials available in studies indicate that MAP of minimally processed
the market were permeable enough. Most films do not fruits and vegetables offer enough promise in the recent
result in optimal O2 and CO2 atmospheres, especially scenario with increased volume of handling of
when the produce has a high level of respiration. minimally processed fruits and vegetables. However,
However, one solution is to make microholes of a more work needs to be done for defining the behavior
defined size and of a defined number in the materials to of mixed processed fruits and vegetables and design of
avoid anaerobes (Exama et al. 1993). The use of the MAP for these products.

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 Dash et al…..Modified atmosphere packaging of minimally processed fruits and vegetables

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