Effects of modified atmosphere packaging (MAP) and vaporized ethyl pyruvate (EP) treatment for the shelf life of‘Seolhyang’strawberries

The Effect of Modified Atmosphere Packaging on the Shelf-life of Greenhouse-grown Tomato

In the present study, packaging of a greenhouse-grown tomato on the culture medium containing 0, 25, 50, 75 and 100% compost tea under modified atmosphere: MA (88%N2 + 8%CO2 + 4%O2) in polyethylene and nanosilicon-polyethylene bags was studied at 5°C for 30 days. Several quality parameters such as moisture content, pH, total soluble solids (TSS), titratable acidity (TA), Vitamin C content, text...

Vacuum or Modified Atmosphere Packaging and Edta-nisin Treatment to Increase Poultry Product Shelf Life

Effects of Chitosan Coating and Modified Atmosphere Packaging on Quality Attributes of the Cucumber (Royal Cultivar) and Modeling the Vegetable Shelf-Life

Background and Objectives: Cucumber includes a short postharvest life and loses its quality fast. Novel technologies such as coating and modified atmosphere packaging are promising methods in preserving fresh products. Therefore, the aim of this study was to use a combination of chitosan coating and modified atmosphere packaging to preserve quality attributes of the cucumber Royal var. and to e...

Modified Atmosphere Packaging: A Progressive Technology for Shelf-Life Extension of Fruits and Vegetables

Packaging and storage are the final phases in the food industry. Quality preservation, improving safety and reduction of postharvest losses waste are some objectives of the packaging engineering. One of techniques that widely used in packaging of fruits and vegetables are modified atmosphere packaging (MAP). In MAP for fresh fruits and vegetable the air of packaging headspace replaces with a pr...

the influence of modified atmosphere packaging on the shelf life of par-baked bread

this review focuses on the introduction of par-baked bread technology and effects of map on the microbial and sensorial shelf life of the mentioned bread, which are discussed here under four categories of the product contamination after probating, the composition of the gas, the characteristics of the packaging material, and the packaging technology. since traditional breads have a low quality ...