|Author: ||J.R. Gorny|
|Keywords: ||Optimal Conditions, Modified Atmosphere Packaging, Packaged Produce|
Fresh-cut (minimally processed) fruit and vegetable sales have grown to approximately $12 billion per year in the North American foodservice and retail market and account for nearly 15% of all produce sales.
Modified atmosphere packaging (MAP) systems are used extensively for fresh-cut fruit and vegetable products to extend shelf-life by reducing; water loss, respiration rates, cut surface browning, microbial growth, ethylene (C2H4) biosynthesis and C2H4 action.
Effective and efficient design of MAP systems for fresh-cut produce requires prerequisite information such as; produce respiration rates among various temperature ranges and atmospheres, determination of what atmospheres will provide benefit and what atmospheres may induce accelerated physiological or microbial decay.
Since the CA '97 conference, a significant amount of information has been generated for fresh-cut fruit products, which are perceived to be the next great business opportunity in fresh-cut produce.
This paper summarizes the published scientific information related to the use of MAP and fresh-cut produce.
The recommendations contained in this paper are a starting point for fresh-cut MAP system design and must be tailored to the unique processing, storage, distribution and marketing for a specific product.
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