Emerging packaging technologies for fresh produce

M.Sr. Vakkalanka, T. D’Souza, S. Ray and K.L. Yam,     Rutgers University, USA

N. Mir,     AgroFresh, USA


The nature of fresh produce is that of a live respiring body, whose freshness is maintained only when its cells are live and active. Packaging technologies employed to keep produce fresh should be based on the principle that any changes in physical, chemical or biological quality should be suppressed, while the minimum level of metabolic activity in live plant cells should be maintained. Modified atmosphere packaging, usually with reduced O2 and elevated CO2 concentrations, can lower the rate of both respiration and ethylene production, thereby delaying produce senescence. ...

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