Increasing Shelf Life of Fruits and Vegetables with Combined System of Modified Atmosphere Packaging and Edible Films Coating

Year 2017, Volume: 1 Issue: 2, 47 - 53, 30.11.2017

Merve Gozde Coskun Perihan Yolcı Omeroglu , Omer Utku Copur

Abstract

After harvest, fruits
and vegetables continue to loss their quality under the influence of their
ongoing vitality and physical factors occurred during transport, storage and
shipment. To bring an alternative and novel solutions to shelf life problems of
foods, modified packaging technology (MAP) was developed both for consumers who
conscious about food safety and manufacturers who seek products with longer
shelf life. MAP is conducted in two ways as active and passive MAP. The more
commonly applied active MAP technology involves the aplication of various
combinations of gases (N₂, O₂, and CO₂)
suitable to type of the product and packaging material. In recent years, MAP
has begun to be used with edible film coating. In this way, the permeability of
the packaging material is minimized; the microbial, physical and
physicochemical degradation of foods can be prevented or decreased and both the
aroma-flavor-structures and the quality of the products can be improved. This
will have a significant advantage, especially in exports, because it provides a
longer shelf life for crops. In this review, the principle of combined system
of MAP and edible coating technology, its applicationin to different type of
fruit and vegetables and its effects on the quality of the products are aimed
to be explained.

Keywords

Edible films and coating, fruit and vegetables, MAP technology

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