Traditional food packaging protects food from external contamination, oxygen, water vapour and light. However, newer packaging technologies such as Modified Atmosphere Packaging (MAP) do more than just provide protection from outside influences. The study was conducted to increase the shelf life of paneer by using MAP technique. The paneer samples were packaged in high barrier bags (LLD/BA/Nylo...

A study was performed to assess volatile and quality changes in stored fresh-cut mangos prepared from ‘‘firm-ripe’’ (FR) and ‘‘soft-ripe’’ (SR) fruit, and to assess what effect passive modified atmosphere packaging (MAP) may have on cut fruit physiology, overall quality and volatile retention or loss. Florida-grown ‘Keitt’ and ‘Palmer’ mangos were used, without heat-treatment. Subjective apprai...

The demand for ready-to-eat pomegranate arils has increased due to the high nutritional value and quality of this valuable fruit. However, shelf life is short. Therefore, we examined effect ultrasonication treatment (35 kHz power) varying times (5, 10, 15 min) at 25 °C, their combination with different packaging types, i.e., vacuum passive modified atmosphere (passive MAP), on physical, chemica...