Fruit preservation packaging technology based on air adjustment packaging method

• Autor(a) principal: DWI ANGGONO,Agus
• Data de Publicação: 2022
• Outros Autores: REBEZOV,Maksim, MIRONOV,Sergey, THANGAVELU,Lakshmi, ARAVINDHAN,Surendar, ALJEBOREE,Aseel Mushtak, AL-JANABI,Samaher, ABD ALRAZZAK,Nour, ALKAIM,Ayad Fadhil, KAMAL ABDELBASSET,Walid
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102027
• topic: MAP; oxygen; controlled atmosphere; carbon dioxide

Abstract Fresh vegetables and fruits need oxygen (O2) to carry out their metabolic activities, particularly respiration. The procedure where the actively respiring commodity is sealed in film packages made of polymer to change the CO2 and O2 levels of concentration inside the package environment required to increase shelf-life and preserve freshness is referred to as modified atmosphere packaging (MAP). To affect the product's metabolism being packaged or the activity of organisms that cause degradation to extend the time of preservation, it is frequently desired to create an environment high in CO2 and low in O2. MAP changes the environment and increases moisture preservation that has a bigger impact on quality preservation. Moreover, packing separates the product from the surrounding environment, assisting in the creation of circumstances that, if not hygienic, at the very least minimize exposure to infections and pollutants, as well as physiological damage. MAP is a dynamic mechanism that occurs concurrently throughout permeation and respiration. As a result, MAP design necessitates the assessment of the product's intrinsic features, such as film permeability, optimal O2 and CO2 gas concentrations, and respiration rate. The goal of MAP design is to specify parameters that will provide the greatest feasible environment within the package for increasing the product's shelf-life in the quickest possible time. This is accomplished by synchronizing the packed produce's respiration rate with O2 and CO2 gas penetration rate through the film. The current study contains a detailed discussion of all of these elements of MAP.