The Important Steps in Designing of Modified Atmosphere Packaging (MAP) of Fruits and Vegetables

Nowadays, modified atmosphere packaging (MAP) is well known in Iran like the other countries, and its commercial application is rising for many products. MAP is defined as packaging of a perishable product in an atmosphere which its combination is different with conventional atmospheric composition. When using this method of packaging, considering to the factors such as film thickness, the permeability of the film, as well as the respiration rate of fresh products are very important. While, the packaging method as above, is on this basis whether to be active or passive? At this paper outlines the affecting factors in this Packaging method such as thickness of the layer or film based on respiratory characteristics of the product, production mass, and the film used for packaging fresh products such as Fruits and vegetables are mentioned so that the final product has very high quality. The permeability Packaging film to oxygen should carefully be equal to the respiration rate of the fresh products inside the package that is achieved by reducing in the oxygen concentration and increasing in the carbon dioxide concentration inside the package. The goal of MAP is to reduce the respiration rate of the products, But not completely, leading to anaerobic respiration, because If the oxygen concentration inside the package is too low, the produce may undergo anaerobic respiration, And if the amount is not considered respiration and oxygen levels are too high, Products will not be long lasting.