MODIFIED ATMOSPHERE PACKAGING OF VEGETABLES

Modified atmospheres were produced naturally by the respiratory process or by application of gas flushing techniques. Temperatures from 0°C to 20°C were applied to retail packs of shredded lettuce and Brussels sprouts and at intervals atmosphere composition was determined within the packs and the vegetables examined for visual defects and for the presence of off odours or off flavours. Shelf life extension was achieved when film permeability and product respiration were matched to produce equilibrium gas concentrations containing 3–5% 0₂, 3–5% CO₂.

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