Modified atmosphere packaging MAP

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. 

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. 

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. 

Different processes are applied to achieve this purpose, depending on the foodstuff involved. The technical possibilities available are pasteurisation and sterilisation processes, sterile filtration and the application of modified atmosphere packaging (MAP). The foodstuffs are chemically treated with preservatives. The application of ionising radiation is also permitted in some countries. 

Many fresh-cut produce takes the advantage of the internal development of a modified atmosphere packaging (MAP), which improves the retention of quality under delicate interaction between respiratory increase of CO2, gas transmission properties of packaging materials, and storage temperature. 

Modified atmosphere packaging (MAP) is used in a multiplicity of forms. When used for fresh horticultural produce the aim is to reduce the respiration rate whereas with other foods the aim can be to minimise degradation involving oxygen, to kill insects and their larvae or to modify microbial populations (Brody, 1989). 

Modified atmosphere packaging (MAP). The definition of MAP acknowledges that the environment usually changes as a result of the properties of the product and the package. The change caused naturally by the product will be dramatic in the case of produce and significant in the case of fresh, chilled meat. 

Oxygen and carbon dioxide levels in modified atmosphere packages (MAP) change as a function of the respiration rate of the produce, temperature, the characteristics of the film and especially the 02and CO2 permeability coefficients of the package materials [2]. 

Shin J, Heute B, Ryser E et al (2010) Active packaging of fresh chicken breast, with allyl isothiocyanate (AITC) in combination with modified atmosphere packaging (MAP) to control the growth of pathogens. J Food Sci 75(2) 65-71... 

This is primarily used for Modified Atmosphere Packaging (MAP) and Controlled Atmosphere Packaging (CAP) and helps to maintain a conditioned atmosphere inside the pack to preserve the quality and increase the shelf life of the packaged material. Examples include bottling of beverages and other packaging for organic food such as different types of meat. 

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