Application of Modified Atmosphere Packaging on Quality of Selected Vegetables

This Brief critically reviews the applied techniques in all the studied vegetables and summarizes the effect of modified atmosphere packaging (MAP) in all the quality parameters. In a brief introduction chemical and microbiological parameters that affect shelf life are mentioned, followed by a definition of modified atmosphere packaging. The referred vegetables are categorized into 10 categories: roots, tubers, leafy vegetables, fruits-vegetables, bulbs, stems and shoots, flowers, seeds, fungi and other. The effect of selected MAP applications on the shelf life of the vegetables is also highlighted. Along with atmosphere modification, several storage parameters such as temperature, several pretreatments, film permeability or light and dark storage conditions are studied and their interaction on the quality of the product is also taken under consideration. The increasing demand for healthier and safer foods has led the food industry in pursuit of storage technologies that will serve the primary role of storage life prolongation but with no sacrifice on nutritional value and without the presence of additives. MAP is a storage technique that has already proven to be effective in extending the shelf life of the product by reducing respiration rate and preserving all its quality characteristics. Due to many physiological factors that affect the shelf life of minimally processed vegetables (respiration rate, ethylene production, maturation and ripening) the selection of the ideal storage parameters (gas mixture, storage temperature, packaging film, and treatments prior to packaging) of MAP is a challenging procedure and must be planned carefully.

Provides an overview of modified atmosphere packaging for minimally processed vegetables Reviews the applied modified atmosphere packaging techniques for different types of vegetables and summarizes the effect on each Outlines how modified atmosphere packaging extends the shelf life of vegetables by reducing respiration rate and preserving quality

Autorentext
Dr. Ioannis S. Arvanitoyannis, BSc, Doctorate, PhD, is a Full Professor in the School of Agricultural Sciences at the University of Thessaly in Volos. He has 30 years research/teaching experience and has been involved in many research and practical projects in the field of physicochemical analysis, food packaging, preparation and study of edible films, food authenticity, irradiation of foods, food quality and food safety, reliability analysis and maintenance engineering and supply chain management. He has published more than 220 research and review articles and book chapters and 16 books. He has more than 4200 cross references and is a regular referee for more than 25 international journals. Ntionias Dimitrios MD, MSc(c), is resident doctor of Internal medicine working in the General Hospital of Nikaia-Piraeus. He is attending the postgraduate program Molecular and Applied Physiology of the Department of Medicine at the University of Athens. Mr. Bouletis Achilleas RN, MSc, PhD(c), is a military nurse working in the 404 Military Hospital of Larisa. He teaches at the Institute of Professional Training of Larisa (Hellas).

Inhalt

1. Chemical and microbiological parameters affecting shelf life.- 2. Modified atmosphere packaging (MAP).- 3. Temperature.- 4. Gas Composition.- 5. Nature of the Product.- 6. Packaging Film.- 7. MAP Application on Vegetables.