Effect of Modified Atmosphere Packaging (MAP) on the Moisture and Sensory Property of Saffron

Saffron is the most precious natural spice in the world derived from Crocus sativus L. flowers. It has unique sensory properties including colour, flavour, and odour. Modified Atmosphere Packaging (MAP) is one of advanced technologies for controlling product deterioration by providing an appropriate protective atmosphere around the product [1]. The aim of MAP is to exhaust the air inside the packaging and create vacuum, or replace the air with a mixture of gases which can control the chemical, enzymatic and microbial activities of the food. MAP is one of the most important food preservation methods that maintains the natural quality and extends the storage life of fruits and vegetables [2,3]. Packaging of fenugreek in two perforation packets with mustard seeds resulted in the best maintenance of chlorophyll, ascorbic acid, phenols and aroma [4]. It has also proved to be one of the most significant and innovative growth areas in retail and food packaging of the past two decades [5]. The accumulation of CO2 and O2 in a beneficial level by the application of MAP is known to extend the post-harvest life of many horticultural products [6,7]. MAP can be achieved by use of polymeric films where gas transmission across the film and the levels of CO2, and O2 within the package can be controlled [8]. Storage temperature influences the rate of many deteriorative processes and transcription because the temperature is one of the most important factors in the maintenance of product quality [9]. The aim of this research was to evaluate the effect of MAP, storage temperature and time on the moisture and sensory properties of first-season saffron. Materials and Methods