Packaging of fruits and vegetables: recent results

Abstract

In this chapter we detail the composition of the equilibrium atmosphere which is produced when fruits and vegetables are packed in plastic films of a given permeability. The types of films used in packaging and the influence of MAP on respiratory activity, ethylene synthesis, chemical composition and the organoleptic characteristics of several species of fruits and vegetables are discussed. The most recent application of this technology is described, highlighting the most important effects on the physiology, biochemistry and quality of the packaged products and the possibility of prolonging their shelf-life. Factors which determine microbiological safety and the organisms most commonly found in the packaged products are described. The influence of certain external factors such as temperature, relative humidity and light on produce preservation in MAP is discussed.