Benefits To Fresh Produce
Modifying the atmosphere inside fresh produce packaging to provide lowered levels of O
2 and elevated levels of CO2 is beneficial for many fresh produce items and “can reduce respiration, decrease ethylene production and action, retard tissue ripening and softening, retard chlorophyll degradation and biosynthesis of carotenoids and anthocyanins, reduce enzymatic browning, alleviate physiological disorders and chilling injury, retard development of decay, and maintain nutritional quality of produce. The effect of decreased O
2 and increased CO2 on senescence and ripening process are additive and can be synergistic.”
“In vegetative tissues MAP can also reduce leaf regrowth (green onion and leek), stem toughening (asparagus),and leaf sprouting and rooting in root vegetables (parsnip, radishes). The delay of ripening and senescence of fruits and vegetables also reduces their susceptibility to pathogens.”
Read more about this topic: Modified Atmosphere/modified Humidity Packaging
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