modified atmosphere packaging in vegetables

WELCOME

master’S SEMINARRecent Advances in Modified

Atmosphere Packaging of Vegetables

Department of HorticultureCollege of Agriculture, Kolhapur-

416004 (MS)

Presented by: Manpreet Kaur(K-14-340 )

Research Guide and Chairman Dr. S. S. Dhumal

Assistant Professor of Horticulture

Nutshell • Production and post harvest scenario of horticulture in India• Introduction• Effect of different gases on the post-harvest management of

vegetables crops• Packaging material and machine system for MAP• Smart packaging practices• Ethylene role on shelf life of vegetables• Research work on selected vegetables• Potential applications of MAP• Optimum Storage Conditions of Vegetables under MAP• Research needs• Conclusion.

Production and Post Harvest Scenario of Horticulture

• Agriculture contributes 14.5 GDP, employees Employees 52% workforce Sustains 60% of the population.• Percent share of horticulture is 33% output in

agriculture. • Total post harvest losses in fruits and vegetables : 20-

40%.• Low level of processing of fruit and vegetables at only

3.5%.

Reason for Losses in Vegetables• Handling of raw produce through many stages

of middlemen.• Very low or negligible management and

processing• Non availability of cold chain and efficient

equipment and machinery• Low level of entrepreneurial urge in rural

areas

Higher the Level of Processing , Proper Marketing , Better The PH Management and Lower Will Be Losses.

Percent Losses In Vegetables• Total losses of vegetables in

India have been estimated 20-30%.

• In some vegetables the post harvest losses may be as high as 100%.

• In developing countries the losses have been estimated: 16-35% for onion 20-50% for tomato 37% for cabbage 49% for cauliflower 62% for lettuce

Post-harvest Procedure

Harvesting

Reception Pre-cooling selection . Cleaning and disinfection

Other treatments Grading Drying

Packaging Storage Transport

Reference: Fruit And Vegetables Preservation: Principles and Practices. Srivastava (2002)

Modified Atmosphere Packaging

What is Modified Atmosphere (MA) ?

Modified atmosphere (MAP)

Modify the concentration of gases in the produce packing.

Reduce respiration rate. Reduce ethylene actionDelay ripening and

senescence.Increase product’s shelf

life.

ENVIRONMENT

21% O2 0.035% CO2

O2

CO2

• In MAP replacement of air in a pack with a single gas or mixture of gases; the proportion of each component is fixed when the mixture is introduced.

• No further control is exerted over the initial composition.

• Gas composition is likely to change with time owing to the –

a) Diffusion of gases into and out the product

b) The permeation of gases into and out the pack

c) Effect of product.d) Microbial metabolism.

CONTINUED...

• Modifying the atmosphere surrounding a food product by –

VacuumGas flushingControlled permeability of the pack.• Result in controlling the biochemical,

enzymatic and microbial actions so as to decrease the main degradation that might occur.

Difference between CAP and MAP

CAP is the enclosure of food in a gas impermeable package inside which the gaseous environment with respect to CO2, O2, N2, water vapor and trace gases has been changed and is selectively controlled to increase shelf life. O2 scavengers and ethylene absorbers with CO2 release agents could be classified as CAP during the early stages of the storage life of packaged product.

• MAP is the enclosure of food in a package in which the atmosphere inside the package is modified so that its composition is other than that of air. Modification can be achieved by removing air and replacing it with a controlled mixture of gases. Nitrogen is frequently used in MAP to reduce the concentration of other gases in the package

Reference: Food Packaging, Principles and Practice by Gordon L.Robertson ,(2012).

Limited Shelf Life of Perishable Commodities in the Presence of

Normal Air

Bring about changes in flavor, color and texture- overall deterioration in quality.

The chemical effect of atmospheric oxygen

Two principal factors

Growth of aerobic microorganisms

History

• First recorded in 1927 as an extension of shelf life of apple.

• Introduced commercially in early 1970s in Europe.• In 1979, Mark and Spencer introduced MAP in meat.• Now used on a wide range of fresh or chilled foods

including Raw and cooked meats and poultry Fresh fish pasta Fruits and vegetables More recently in coffee tea and bakery product.

Reference:Church,(1994).

Conventional Storage Versus

Modified Atmosphere Storage

Chilled storage will not necessarily extend the shelf life.

MAP facilitate better retail distribution and display purposes.

MAP allow the fresh preservation without temperature or chemical treatment over conventional method e.g. Canning, freezing , dehydration and other processes.

Effect of Gases on Post- Harvest

Management of Vegetable Crops

Gases Used in Modified Atmosphere Packaging

Sandhya , (2010) .

LandSoilBio-diversity

OXYGENCARBON DIOXIDE

CARBON MONOXIDE

NOBLE GASES

NITROGEN

Gases Used in Modified Atmosphere Packaging

• Bactriostatic Effect; leading to intracellular pH changes; • Alteration of cell membrane function including effects

on nutrient uptake and absorption ;• Direct inhibition of enzymes or decrease in the rate of

enzyme reactions ;• It dissolve readily in water to produce carbonic acid

that increases the acidity of the solution and reduce the pH. This has significant implications for MAP of food.

Carbon Dioxide

Contd…

• Oxygen promotes several types of deteriorative reactions in foods including fat oxidations, browning reactions and pigment oxidations.

• Most of spoilage organism require oxygen for growth• In MAP, oxygen is either excluded or the levels as set as low as

possible to reduce oxidative deterioration of foods.

• By displacing oxygen in the pack, nitrogen can delay oxidative rancidity, e.g. nuts and also inhibits the growth of aerobic micro organisms.

• Second role of nitrogen in MAP is to act as a filler gas • Keep flexible packages from developing a vacuum.

Oxygen

Nitrogen

Gas mixtures Used in MAP• There are three types of gas mixtures used in

MAP1. Inert packaging (N2)2. semi-reactive blanketing (CO2/N2 or

O2/CO2/N2)3. Fully reactive blanketing ( CO2 or CO2/O2)

• It should be: Resistance to puncture Sealing reliability Antifogging properties Carbon dioxide permeability Oxygen permeability Water transmission rate.Most packs are still constructed from four basic

polymers:1. PVC-polyvinyl chloride 2. PET-polyethylene tetrapthalate3. PP-polypropylene4. PE-polyethylene

Packaging Materials

Machine System for MAP• Two technique to replace

the air:1. Gas flushing 2. Compensated vacuum

• In gas flushing technique, the replacement of air inside a package is performed by a continuous gas stream.

The package is then sealed.

Typical residual oxygen levels in gas flushed packs are 2-5% O2.

The great advantages of this technique is the speed of machine.

The compensated vacuum technique is a two step process

1. Removes the air inside by pulling a vacuum on the atmosphere inside the package

2. Breaking the vacuum with the desired gas mixture.

Since a two step process, the speed of operation is slower

Efficiency of the unit with respect to residual air levels is better as the air is removed by vacuum and not simply diluted.

Types of MAP

• PASSIVE MAP : MA conditions can

passively evolve within a hermetically sealed package as consequences of a commodity’s respiration, i.e. O2 consumption and CO2 evolution.

• ACTIVE MAP: Pulling a slight vacuum

and replacing the package with a desired mixture of CO2 , O2 and N2.

A beneficial equilibrium atmosphere with a desired mixture may be established more quickly than a passively generated.

Smart/ Intelligent packaging • A packaging

system that is capable of carrying out intelligent functions like

Detecting SensingRecordingTracing

It facilitates: Decision makingExtend shelf life Improve qualityProvide information Warn about possible

problems.

Smart Packaging System • Indicators

• Radio Frequency Identification Tags

• sensors

• Indicators • Substances that indicate the

presence or absence of another substance or the degree of reaction between two or more substance by means of a characteristic change, especially in color

Radio Frequency Identification Tags (RFID)

Advanced form of data information carrier that can identify and trace a product.

• Sensors:• A sensor is defined as a

device used to detect, locate or quantify energy or matter, giving a signal for the detection or measurement of a physical or chemical property to which the device responds.

Potential benefits:

• Retain integrity and actively prevent food spoilage (shelf-life).

• Enhance product attributes (e.g. look, taste, flavor, aroma,)

• Respond actively to change in product or package environment

• Confirm product authenticity, and act to counter theft.

Possible Concerns Over Smart Packaging

• Extra cost- can it be absorbed/passed on to consumer?

• Unreliability of indicator device• Food safety and regulatory issues e.g. possible migration issues of complex packaging

materials into the product.• Recycling features and environment regulation.

Case Study-1Title: Modified Atmosphere Maintains Quality Of Fresh-cut Cantaloupe (Cucumis melo )

Bai, J.H. et.al (2001)

Quality and Natural Microbial Population Changes on Fresh-cut Cantaloupe Under Different MAP Conditions in Film Sealed Containers.

OBJECITIVE

MAP of Fresh-cut Muskmelon

• Rapidly growing segment of the retail and food service horticultural industry.

• A shelf life of up to 10 d for fresh-cut melons is desirable in the distribution chain.

• Recommended gas mixture for storage of fresh-cut cantaloupe is 3-5 kPa O2 and 10-15 CO2.

Equilibrated ethylene concentrations in package and ethylene production rates of fresh-cut cantaloupe cubes stored in 3 types of packaging at 2 temperatures over 3 trials

Ethylene concentrations in package ( µlL-1) Initial Ethylene production rate at 50C ( µL kg-1hr-1)

TRIAL PFPz nMAP fMAP

Trial 1 2 ±1 y 112 ± 15 29 ± 4 9.5 ± 1.4

Trial 2 1± 0 71 ± 16 21± 5 4.6 ± 0.8

Trial 3 1± 1 34 ± 8 8 ± 3 1.8 ± 0.5

PFP package had film overlap perforated to have 10 1.5 mm holes; nMAP = packages in which modified atmosphere is formed naturally and; packages in which the internal atmosphere was flushed with a gas mixture of 4kpa O2 plus 10kPaCO2 prior to storage Y mean±SD (n=24 for ethylene concentrations and n=6 for initial ethylene production rates ).

Oxygen And Carbon Dioxide Concentrations In Three Types Of Packaging Of Fresh-cut Cantaloupe Cubes Over 2 Temperature And 3 Trials

PFP package had film overlap perforated to have 10 1.5 mm holes; nMAP = packages in which modified atmosphere is formed naturally and; packages in which the internal atmosphere was flushed with a gas mixture of 4kpa O2 plus 10kPa CO2 prior to storage

The Average Respiration Rate Based On Oxygen Uptake Of Fresh-cut Cantaloupe Cubes Stored In Three Types Of Packaging Of Fresh-cut Cantaloupe Cubes Over 2 Temperature

And 3 Trials

PFP package had film overlap perforated to have 10 1.5 mm holes; nMAP = packages in which modified atmosphere is formed naturally and; packages in which the internal atmosphere was flushed with a gas mixture of 4kpa O2 plus 10kPa CO2 prior to storage Vertical lines represents SD (n=18)


Translucency Percent And L* Values Of Fresh-cut Cantaloupe Cubes Stored In Three Types Of Packaging Of Fresh-cut Cantaloupe Cubes Over 2 Temperature And 3 Trials

Bacterial, yeast and mold populations of Fresh-cut Cantaloupe Cubes Stored In Three Types Of Packaging Of Fresh-cut Cantaloupe Cubes Over 2 Temperature And 3 Trial.


Shelf Life in d of Fresh-cut Cantaloupe Cubes Stored in 3 Packaging at 2 Temperature Over 3 Trials

PFP nMAP fMAP

Trial Temp. VQ Aroma VQ Aroma VQ aroma

Trial 1 2.5-50C X

50c5.7± 1.25.0± 0.0

7.0 ±0.06.3 ±1.2

12.0±0.012.0±0.0

10.0±1.79.0± 0.0

12.0±0.0 12.0±0.0

11.0±1.79.0 ±0.0

Trial 2 2.5-50C50C

7.0± 0.07.0± 0.0

7.7 ±1.27.0± 0.0

10.0±1.79.0± 0.0

9.0± 0.0 10.0±1.7

10.0±1.710.0±1.7

9.0 ±0.010.0±1.7

Trial 3 2.5-50C50C

7.0± 0.05.7 ±1.2

9.0± 0.0 10.0±1.7

9.0± 0.010.0±1.7

9.0± 0.09.0± 0.0

9.0±0.012.0±0.0

12.0±0.012.0±0.0

PFP = package had film overlap perforated to have 10 1.5 mm holes; nMAP = packages in which modified atmosphere is formed naturally and; packages in which the internal atmosphere was flushed with a gas mixture of 4kpa O2 plus 10kPa CO2

prior to storage; x= days at 2.5 0C and then transferred to 5 0C

CONCLUSION• Modified Atmosphere Mainatains Quality Of Fresh-

cut Cantaloupe (Cucumis Melo ) Both nMAP and fMAP maintained the salable quality

of melon cubes for 9 d at 50C , however fMAP maintained quality better than fMAP.

The benefits of fMAP was indicated by better color retention and by reduced translucency , respiration rate, and microbial population compared with nMAP.

Shelf life of cubes in PFP was only 5-7 d at 50c and its rapid decline was due to tissue translucency and /or off –odour development.

Microbial Quality and Browning Of Fresh-cut Butter Lettuce Under Super atmospheric Oxygen Condition

Escalona et.al. (2007)

Case study 2

Study the Effect of Elevated CO2 And Low And High O2 Levels On the Microbial Quality

OBJECTIVE

MAP of Fresh-cut Butter Lettuce• Butter lettuce is mechanically and physiologically

fragile and therefore shorter shelf life period in minimally processed form. (Varoquaux et. al. 1996).

• An increased demand for butter lettuce from developed and developing countries like India has been noticed for past few years.

• According to the recommendation, concentration of 1-8 kPa O2 combined with 10-20 kPa CO2 maintains a good quality of fresh-cut lettuce at 0-20C .

Changes In The Population of Listeria innosa (A), Aerobic Mesophilic Bacteria(B), Lactic Acid Bactria,(C) and Yeast (D) on Fresh-cut Butter Lettuce During 10 Days at 70C

Respiration rate and respiratory quotient (RQ) of fresh-cut butter lettuce in CA at 7 0C (mean n=4 ) ± SE

Treatment Respiration rate RQmol CO2/mol O2

O2 CO2 nmol CO2 kg-1 s-1 nmol O2 kg-1 s-1

5 0 132.8±2.2 abz 184.5± 1.6 a 0.72± 0.01 b

5 15 104.2± 2.0 c 137.9 ±2.4 d 0.75 ± 0.01 b

75 0 131.9± 4.7 ab 144.3± 5.1 dc 0.91± 0.00 a

75 15 141.7± 8.7 a 154.1± 5.3 bc 0.92± 0.06 a

21 0 119.9± 2.0 b 165.8± 3.7 b 0.72± 0.01 b

z values within a column followed by the same letter are not significantly different ( p<0.005) according to duncan multiple range test

Color Change of Fresh-cut Butter Lettuce Stems During 10 Days At 10 Days At 70C

Visual appearance in fresh-cut butter lettuce at harvested and after 5 and 10 days of storage at Days At 70C

MA Treatment Time( day)O2 (kPa) CO2 (kPa) 0 5 10

5 0 A U U

5 15 A A U

75 0 A U U

75 15 A A A

21 0 A U U

A=Acceptable ; U= unacceptable

CONCLUSIONS• High CO2 conditions promoted the growth of L. innocua .

• No O2 effect was found on the growth of L. innocua.

• when O2 and CO2 conditions were combined, a reduction in the mesophilic count to same extent as low O2 levels combined with high CO2 level while avoiding anaerobic fermentation reaction.

• CO2 treatments decreased the browning of the lettuce stems.

• At the end of storage period, fresh-cut butter lettuce stored under 75KPa O2 with 15 kPa CO2 had the best visual appearance.

Effect Of Modified Atmosphere Packaging on Quality Changes of Fresh Parsley, Spinach and Dill

• In this vegetables were packaged in polyethylene pouches and were evaluated in three condition included perforated, modified atmosphere active, modified atmosphere passive at different temperature 5 0C, 10 0C, 20 0C, 25 0C ). The following properties were determined vitamin C, chlorophyll, weight loss and total count. Result were indicated that storage of parsley in modified atmosphere active showed minimum loss weight and maximum chlorophyll retained. Parsley had the most mold in perforated packaged. However, maximum residual Vitamin content was seen in parsley.

Masoud et. al 2011

Estimated Shelf Life of Tomatoes across Different Packaging Options

Material Type Description Shelf Life Reference

Plastic MAP Not specified 2 weeks Hui et. al (2004)

Plastic MAP N2 atmosphere 3 weeks Parihar, et .al. 2007

Plastic MAP CO2 atmosphere 1 week Parihar. 2007

Ambient Air 1 week Parihar. 2007

None Refrigerated storage 1 week Boyer, 2009;

Metal Canned Opened, refrigerated storage 3-5 days Boyer, 2009; Northampton country Cooperative extension

Metal Canned Unopened, pantry storage 1 year Boyer, 2009; Northampton country Cooperative extension

Application of MAP to fruits and vegetables

Use of MAP during packing is highly increasing. Extension of shelf-life Delayed ripening and senescence Chlorophyll retention Delayed softening and prevention of discoloration Ease of use for the consumer Reduce the quantity of water vapour lost from the

produce. Usually designed to maintain 2%-5% of O2 and 8%-12% of

CO2 , extend shelf life of fresh-cut fruits and vegetables.

Some Characteristics and Optimum Storage Conditions of whole Vegetables for MAP

Commodity Respiration Rate (At 50C mg of Co2/Kg/h

Tolerance Optimum Recommended Storage Temperature (0C)

Approximate Storage life

Co2% O2% Co2% O2%

Artichoke - 2 3 2-3 2-3 0-5 29 d

Asparagus >60 14 5 10-14 Air 1-5 21 d

Beans, snap 40-60 10 2 5-10 2-3 5-10 7-10 d

Broccoli >60 10 1 5-10 1-2 0-5 2-3 m

Brussels sprouts

40-60 5 2 5-7 1-2 0-5 2-3 m

Cabbage 10-20 5 5 3-6 2-3 0-5 6-12 m

Carrots 10-20 5 5 3-4 5 0-5 4-5 m

Contd..Cauliflower 20-40 5 2 2-5 2-5 0-5 2-3 m

Chilli 10-20 2 3 5 3 8- 1-2 w

Cucumber 4 10 3 0 3-5 8-12 14-21 d

Lettuce (leaf) 10-20 2 2 0 1-3 0-5 3-4 w

Bell pepper 10-20 2 3 0 3-5 8-12 2-3 w

Spinach >60 15 - 10-20 Air 0-5 2-3 w

Tomatoes (mature)

10-20 2 3 3-5 3-5 12-20 2 w

Tomatoes (partly ripe)

10-20 2 3 3-5 3-5 10-15 -

Potato 5-10 - - None None 4-12 -

Onion 5-10 - - 0 1-2 0-5 8 m

Day et.al.1993 Exama et.al 1993, Moyer and Narsimham 1994, Smith and Ramaswamy 1996

Advantages and Disadvantages of MAPAdvantagesa) Increased shelf-life allowing

less frequent loading of retail display shelves;

b) Reduction in retail waste;c) Improved presentation-clear

view of product and all round visibility;

d) Hygienic stackable pack, sealed and free from product drip and odour;

e) Easy separation of sliced products.

Disadvantages• a) Capital cost of gas packaging

machinery;• b) Cost of gases and packaging

materials;• c) Cost of analytical equipment

to ensure that correct gas mixtures are being used;

• d) Potential growth of food-borne pathogens due to temperature abuse by retailers and consumers;

• e) Benefits of MAP are lost once the pack is opened or leaks.

Conclusions

• The greatest extension of shelf life occurs at the lowest possible oxygen concentration before anaerobic respiration initiated.

• The recommended percentage of O2 in MAP falls between 1 and 5%.

• Successful control of both product respiration and ethylene production and perception by MAP can result in a product of high organoleptic quality; however control of these processes is temperature dependent .

• Among O2, CO2 and N2, CO2 is one with a direct antimicrobial effect, resulting in an increased lag phase and generation time during the logarithmic phase of growth.

Future Thrusts• Evaluation of intelligent

packaging system• Needs to examine the

combination of novel methods of food treatment and packaging.

• To investigate the antimicrobial effect of super atmospheric O2 in the fresh-cut produce safety.

• Need to investigate the influence of storage temperature and atmosphere on post-cutting shelf life of vegetables

• To explore the survival of the enteric pathogens and behavior of food borne viruses on MAP produce.

• Edible films for use in MAP system are an active area of research.

THANK

YOU“WHAT WE NEED ARE

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modified atmosphere packaging in vegetables

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