Packages Modified atmosphere

DeEll, J.R. et al.. Addition of sorbitol with KMn04 improves broccoli quality retention in modified atmosphere packages, J. Food Qual., 29, 65, 2006. 

Serrano, M. et al.. Maintenance of broccoli quality and functional properties during cold storage as affected by modified atmosphere packaging. Postharvest Biol. Tech-... 

Pariasca, J.A.T. et al.. Effect of modified atmosphere packaging (MAP) and controlled atmosphere (CA) storage on the quality of snow pea pods (Pisum sativum L. var. saccharatum). Postharvest Biol. TechnoL, 21, 213, 2000. 

Beuchat, L.R. and Brackett, R.E. (1990) Survival and growth of Listeria monocytogenes on lettuce as influenced by shredding, chlorine treatment, modified atmosphere packaging and temperature . Journal of Food Science, 55, 755-758. 

Day, B. R F. (2005) Modified atmosphere packaging (MAP) and the safety and quality of fresh fruit and vegetables , in, Jongen, W., Improving the Quality of Fresh Fruit and Vegetables, Woodhead Publishing, Cambridge, 493-512. 

Papkovsky D.B., Smiddy M.A., Papkovskaia N.Y., Kerry J.P., Nondestructive Measurement Of Oxygen In Modified Atmosphere Packaged Hams Using A Phase-Fluorimetric Sensor System, J. Food Set 2002 67 3164-3169. 

An optical sensor for the measurement of carbon dioxide in modified atmosphere packaging (MAP) applications was developed89. It was based on the fluorescent pH indicator l-hydroxypyrene-3,6,8-trisulfonate (HPTS) immobilized in a hydrophobic organically modified (ormosil) matrix. The CO2 sensor was stable over a period of at least 7 months and its output was in excellent agreement with a standard reference method for carbon dioxide analysis. 

Smolander M., Hurme E., and Ahvenainen R., Leak indicators for modified-atmosphere packages, Trends Food Sci. Technol. 1997 8(4) 101-106... 

O Mahony F.C., O Riordan T.C., Papkovskaia N., Kerry J.P., Papkovsky D.B., Nondestructive assessment of oxygen levels in industrial modified atmosphere packaged cheddar cheese, Food Control Available online 2006 17 (4) 286-292. 

Geeson JD, Browne KM, Maddison K, Sheferd J and Guaraldi F. 1985. Modified atmosphere packaging to extend the shelf life of tomatoes. J Food Technol 20 339-349. 

Gil MI, Ferreres F and Tomas-Barberan FA. 1998. Effect of modified atmosphere packaging on die flavonoids and vitamin C content of minimally processed Swiss chard (Beta vulgaris subsp. cycla). J Agric Food Chem 46 2007-2012. 

Howard LR and Hernandez-Brenes C. 1998. Antioxidant content and market quality of jalapeno pepper rings as affected by minimal processing and modified atmosphere packaging. J Food Qual 21 317-327. Hribar J, Plestenjal A, Vidrih R and Simcic M. 1994. Influence of CO2 shock treatment and ULO storage on apple quality. Acta Hort 368 634. 

Fan XT, Toivonen PMA, Rajkowski KT and Sokorai KJB. 2003. Warm water treatment in combination with modified atmosphere packaging reduces undesirable effects of irradiation on the quality of fresh-cut iceberg lettuce. J Agric Food Chem 51(5) 1231—1236. 

Gonzalez-Aguilar GA, Ayala-Zavala JF, Ruiz-Cruz S, Acedo-Felix E and Diaz-Cinco ME. 2004. Effect of temperature and modified atmosphere packaging on overall quality of fresh-cut bell peppers. LWT Food Sci Technol 37(8) 817-826. 

Lopez-Rubira V, Conesa A, Allende A and Artes F. 2005. Shelf life and overall quality of minimally processed pomegranate arils modified atmosphere packaged and treated with UV-C. Postharvest Biol Technol 37(2) 174-185. 

Modified-atmosphere packaging and subsequent storage at low temperature (5-7 days at 1-8°C) have been developed as adequate techniques to prolong shelf-life of raw vegetables. However, in recent decades other methods have been developed to maintain the quality of foods. 

Chua, D., Goh, K., Saftner, R. A., and Bhagwat, A. A. (2008). Fresh-cut lettuce in modified atmosphere packages stored at improper temperatures supports enterohemorrhagic... 

Rajamaki, T., Alakomi, H.L., Ritvanen, T., Skytta,E., Smolander, M., Ahvenainen, R. (2005) Application of an electronic nose for quality assessment of modified atmosphere packaged poultry meat. Food Control 17 5-13. 

Foods dried to water activities in the range of 0.65 to 0.85 are often referred to as intermediate moisture roods. These partially dried foods tend to be soft and to rehydrale easily The remaining water acts as a plasticizer. Because molds and yeast may be able to grow in these partially dried products, they must be preserved by heaL vacuum, or modified atmosphere packaging, refrigeration, or chemical means. 

Figure 4.10 Steady-state relationships between 02 and C02 content for a modified atmosphere package outfitted with different membranes. Lines calculated by theory [60].

Farber, J.N., Harris, L.J., Parish, M.E., Beuchat, L.R., Suslow, T.V. and Corny, J.R. (2003) Microbiological safety of controlled and modified atmosphere packaging of fresh and fresh-cut produce. Comprehensive Reviews in Food Science and Food Safety 2 (Supplement), 142-1 60. 

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