Fruit preservation packaging technology based on air adjustment packaging method

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