Determination of Packaging Conditions for Selected Fresh Vegetables

Abstract

A method was proposed to determine the optimum packaging conditions for modified atmosphere packaging (MAP) of selected fresh vegetables. Each vegetable has an optimum gas composition for maintaining quality. When vegetables are packaged in a polymeric film, the in-package environment is expected to be maintained in this optimally selected composition. Broccoli and spinach respiration rates were measured in chambers in which the optimum gas composition was maintained. Optimum packaging conditions are a combination of surface area and gas permeability in which oxygen and carbon dioxide diffusing into the package are equal to the respiration rate. In this case, the inside and outside gases are equilibrated and the in-package gas composition is apparently maintained. The optimum gas conditions were calculated based on the respiration rate, and broccoli and spinach were stored under these conditions. Experimental results were in good agreement with the predicted optimum gas composition.