Transcript MODIFIED ATMOSPHERE PACKAGING (MAP)

MODIFIED ATMOSPHERE
PACKAGING (MAP)
DR. I MADE S. UTAMA
(POSTHARVEST SPECIALIST)
FAKULTAS TEKNOLOGI PERTANIAN
UNIVERSITAS UDAYANA
PERTIMBANGAN
FISIOLOGIS
Respirasi
C6H12O6 + O2 ------- CO2 +H20+ Energi (ATP)
PANAS
Karbon
dioksida
OKSIGEN
Energi
Panas
ATP
Air
DEFINITION
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Modified atmosphere is a condition of atmosphere (normally in a package of
commodity) around the commodity that is different from that of air (78.08%
N2, 20.95% O2, and 0.03% CO2).
Usually this involves reduction of O2 and/or elevation of CO2 concentrations.
Modified atmosphere packaging (MAP) involves the exposure of produce to
the atmosphere generated in a package by the interaction of produce, the
package and the external atmosphere.
Different additives that may affect the atmosphere may be introduced into
the package before it is sealed.
The main feature distinguishing MAP from controlled atmosphere (CA) is
that , in the case of MAP, active human involvement stops at the moment of
sealing.
Wide spectrum of techniques of MAP from Individual sealed packaging to
the more intricate control of microorganisms in the new package of salad
bar items.
MAP is a multidisciplinary technology of maintaining freshness that utilises
basic principles of chemistry, physics, plant physiology and pathology,
microbiology, food science, engineering, polymer chemistry.
Plastic Film
Area
Volume
Permeability O2
Permeability CO2
thcikness
The MAP System
CO2i
Produce
Weight
Oxygen uptake
CO2 Production
O2i
CO2e
O2e
MAP should be considered as a supplement to proper temperature
and relative humidity management
PRINCIPLES OF MAP
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MAP is a dynamic system during which respiration and permeation occur
simultaneously.
Factor affecting both respiration and permeation must be considered when
designing a package.
Commodity mass, temperature, O2, CO2, and C2H4 partial pressure and
stage of maturity are known to influence respiration in a package.
Type, thickness, intended holes, and surface area of packaging film, as well
as temperature, RH, and gradient of O2 and CO2 partial pressures across
the film, are known determinant of permeation.
Package equilibrium or steady state is defined as the point at which the
commodity CO2 production and O2 consumption rates are equal to the
permeation rates of the respective gases through a package at a given
temperature.
Poorly designed package will become anaerobic or develop unacceptable
levels of CO2 before equilibrium is achieved.
Gas concentration (O2 and CO2)
21%
CO2
O2
0.03%
Time
Kader et al. (2002)
Potential benefits
• Retardation of
senescence
• Reduction of fruit
sensitivity to ethylene
action
• Alleviation of certain
physiologiical disorders
• Directly and indirectly
affect postharvest
pathogens
• Useful tool for insect
control in some
commodities
Potential harmful effects
• Initiation or aggravation of
certain physiological
disorders
• Irregular ripening of fruits
• Off-flavor and off-odors
• Susceptibility to decay
may increase
• Sprouting and retardation
of periderm development
are stimulated in some
root and tuber
vegetables, such as
potatoes.
Ben-Yehoshua et al.
(1993)
Disadvantages
Advantages
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Reduction of weight loss,
desiccation and shriveling
Delay of ripening
Alleviation of chilling injury
Semicentralised manufacturing
option
Expanded radius of distribution
system
Reduction of labor and waste at the
retailer level
Quality advantages such as colour,
moisture, flavour and maturity
retention
Excellent branding option
Reduction of handling and
distribution of unwanted or low
grade produce
Quality advantages transferred to
the consumer
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Requirement of additional
investment in machinery and labor
in the package line
Risk of spoiled produce due to
improper packaging of
temperature abuse
Possible occurrence of new risk of
microbiological safety due to
possible development of
anaerobic pathogenis flora
Plastic film may be
environmentally undesirable
unless effective recling is installed
MAP technology is still unavailable
for most produce
MAP for fruits and vegetables
• Various films have been used
for packaging F&V to minimize
respiratory anaerobiosis and
potential microbiological
hazards
• In China and Japan sealedpackaging has become a
common new technique for
citrus fruit storage.
• Sealed-package of many F&V
are commonly available on the
shelves of supermarket.
• One of the novel approaches
in MAP of F&V is the
introduction of a gas mixture of
desirable composition into a
package before sealing.
Oxygen concent rat ion (%)
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2
4
6
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10
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16
18
C
20 21
21
20
Carbon dioxide concentration (%)
18
18
16
Strawberry
Salacca
16
14
Sweet corn
14
Rambutan
12
Cucumber
Kidney
bean
Guava
Avocado
10
8
Eggplant
'Lampung' Banana
6
4
12
8
6
Air  = 0.8
4
B
2
10
Starfruit
2
LDP E  =5.0
Green beans
A
0
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2
4
6
8
10 12 14 16
Oxygen concent rat ion (%)
18
0
20 21
Carbon dioxide concentration (%)
21
20
%CO2
21
Strawberry
15
Cherry
10
Mango, papaya, pineaple
Grapefruit
5
Banana
Orange
Grape
0
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5
10
15
%O2
21
%CO2
21
15
Mushroom
Asparagus
10
Leek
Spinach
5
Tomato
Bell pepper
Lettuce
0
0
5
10
15
%O2
21
Modified humidity packaging
• RH in a plastic package is usually very high.
• Reduction in RH to an optimal amount may be critical for
the success of MAP
• Research: CaCl2, Sorbitol, NaCl, xylitol and KCl sealed
with one mature tomato fruit at 20C in simulated
package for 48 days resulted in stable RH of 35, 75, 75,
80 and 85%, respectively.
• RH was a function of the ratio of chemical and fruit mass
• The storage life of package red-type tomato fruit at 20C
was extended from 5 days using no pouch to 15-17 days
with a pouch containing NaCl.
Interactive and microporous film
• MAP application may require packaging materials
capable passing controlled quantities of water, O2, CO2,
C2H4 in order to control concentration of these gases in
the internal package environment and to avoid
anaerobiosis.
• Emerging of a new technology “Smart packaging” or
“active packaging”
• Active packaging could be the use of chemicals to
absorb of gases.
• Microporous film; a) intentionally perforated with very
small orifices which pass gases at a very slow rate
relative to the total area, b) the perforations contain
intentional additives.
Future Research Needs