Modified Atmosphere

Packaging (MAP) for Fresh

Cut Produce
Introduction
Increased demand with changing life style.
Fresh prepared produce are prone to the

major spoilage mechanisms of enzymic

discoloration, moisture loss and microbial
growth.
High O2 MAP is particularly effective at

inhibiting
enzymic discolorations,
preventing anaerobic fermentation reactions
moisture losses
inhibiting aerobic and anaerobic microbial growth.
 Respiratory rate decrease with a
consequent extension of shelf-life due to
depletion of O2 and enrichment of carbon
dioxide
The key to successful retail MAP of fresh

prepared produce is to use packaging film

of correct permeability so as to establish
optimal EMAs of typically 310% O2 and 3
10% CO2.
High O2 MAP
Campden and Chorleywood Food Research
Association (CCFRA) is pioneer in R & D in high
O2
High O2 (e.g. 70100%) MAP trials on prepared
iceberg lettuce and tropical fruits, confirmed that
high O2 MAP could overcome the many
disadvantages of low O2 MAP
High O2 MAP was found to be particularly
effective at inhibiting
enzymic discolorations
preventing anaerobic fermentation reactions
inhibiting microbial growth.
Hypothesised inhibition of
microbial growth by high O2 MAP.
Active oxygen radical
species damage vital cellular
macromolecules and thereby
inhibit microbial growth
when oxidative stresses
overwhelm cellular
protection systems

High O2 MAP inhibits

undesirable anaerobic
fermentation reactions
Enzymic Browning
Inhibition
High O2 (and/or high Ar) levels may cause
substrate inhibition of PPO or alternatively,
high levels of colourless quinones
subsequently formed may cause feedback
product inhibition of PPO
Argon and nitrous oxide
MAP
Argon (Ar) and nitrous oxide (N2O) are classified as
miscellaneous additives and are permitted gases
for food use in the European Union (EU).
In comparison with N2O, Ar can more effectively
inhibit enzymic activities, microbial growth and
degradative chemical reactions
Extend shelf-life by inhibiting fungal growth,
reducing ethylene emissions and slowing down
sensory quality deterioration
Ar can reduce the respiration rates of fresh produce
and hence have a direct effect on extension of
shelf-life
Action Mechanism
Ar has similar atomic size to molecular O2
but higher solubility in water and density
compared with N2 and O2.
Ar is probably more effective at

displacing O2 from cellular sites and

enzymic O2 receptors with the
consequence that oxidative deterioration
reactions are likely to be inhibited.
Both sensitise microorganisms to

antimicrobial agents
Results and achievements of
CCFRAs Club and EU-funded novel
MAP research
High O2 compatible MAP machines were
used safely and successfully
Product low O2 MAP. High O2 MAP.
non-sulphite Enzymic odour and textural
dipped discolorations benefits
potatoes and effectively
apples inhibited
longer achievable shelf
lives
beneficial effects on
sensory
quality
inhibit the growth of
several generic groups of
bacteria, yeasts and
moulds and pathogenic
m/o
Overall achievable shelf-life
obtained from fresh prepared
iceberg lettuce
Overall achievable shelf-life
obtained from several fresh
prepared produce
Effect on microorganism
High O2 MAs alone were not found to inhibit
Pseudomonas fragi, Bacillus cereus,
Lactobacillus sake, Yersinia enterocolitica
and Listeria monocytogenes, but the
addition of 1030% CO2 inhibited the
growth of all these bacteria.
Ar-containing and N2O-containing MAs were

found to have negligible antimicrobial

effects on microorganisms,
Inhibition of fungal growth by
different MAs.
Inhibition of fungal growth on
Penicillium digitatum infected oranges
under different MAs.
 Ar-containing and N2O-containing MAP
treatments were found to have negligible
effects on the sensory quality.
Respiration rates not significantly affected

by high O2 or high Ar MAs, but were

substantially reduced by the addition of
10% CO2.
Enzymic Browning
High O2 and high Ar MAP did not prevent the
enzymic browning of nonsulphite dipped
apple slices
Mushroom PPO inhibited by Ar-containing MAs

No significant inhibition of mushroom PPO

activity was found under 80% O2/20% N2

when compared with 20% O2/80% N2.
The incorporation of 20% CO2 into high O2

MAs may inhibit mushroom PPO as well as the

activity of other prepared produce PPOs
Membrane damage
High O2 MAP increased membrane damage
of apple slices, whereas high Ar MAP
decreased membrane damage.
apple slices stored under O2- free MAs

suffered the most membrane damage

Extracts from high O2 MA packed prepared

lettuce and onions did not have any

cytotoxic effects on human colon cells.
Optimal gas levels
The recommended optimal headspace gas
levels immediately after fresh prepared
produce package sealing are:
80-95% O2/520% N2
To maximise the benefits of high O2 MAP, it
is desirable to maintain headspace levels of
O2 > 40% and CO2 in the range of 1025%
during the chilled shelf-life of the product.
MAITENANCE OF OPTIMAL GAS
ENVIRONMENT
Lowering the temperature of storage
Selecting produce having a lower intrinsic respiration
rate
Minimising cut surface tissue damage
Reducing the produce volume/gas volume ratio by
Decreasing the pack fill weight
Increasing the pack headspace volume
Using a packaging film which can maintain high levels
of O2 whilst selectively allowing excess CO2 to escape
Incorporating an innovative active packaging sachet
that can adsorb excess CO2 and emit an equal volume
of O2
 Generally, it is not necessary to introduce
any CO2 in the initial gas mixture
For fresh prepared produce items that have

low intrinsic respiration rates incorporation

of 510% CO2 into the initial gas mixture
may be desirable.
The most effective high O2 gas

mixtures were found to be 8085%

O2/1520% CO2.
Packaging materials
The recommended packaging material for high
O2 MA retail packs of fresh prepared produce is
30m orientated polypropylene (OPP) with
anti-mist coating.
Initial trial with 30m polyvinylidene chloride

(PVDC) coated OPP with anti-mist coating

resulted in high level of CO2 (30-40%)
other packaging materials includes laminations or

extrusions of OPP with :

LDPE
EVA
PVC
Temperature control
For high O2 MA packed fresh prepared
produce temperature be maintained below
8C, and ideally in the range
0-3C,throughout the entire chill chain.
APPLICATION
high O2 MAP was found to be effective for extending the
achievable shelf-lives of retail packs of fresh prepared
iceberg lettuce,
Slicedmushrooms
Potatoes
sliced bananas
little gem lettuce
cos lettuce
baby-leaf spinach
raddichio lettuce
lollo rosso lettuce
flat-leaf parsley
Coriander
raspberries and strawberries.
tomato slices, baton carrots, pineapple cubes, broccoli florets,honeydew
melon cubes, sliced mixed peppers and sliced leeks