MODIFIED ATMOSPHERE PACKAGING MAP DR I MADE S

MODIFIED ATMOSPHERE PACKAGING (MAP) DR. I MADE S. UTAMA (POSTHARVEST SPECIALIST) FAKULTAS TEKNOLOGI PERTANIAN UNIVERSITAS UDAYANA

PERTIMBANGAN FISIOLOGIS Respirasi C 6 H 12 O 6 + O 2 ------- CO 2 +H 20+ Energi (ATP) PANAS Karbon dioksida OKSIGEN Energi Panas ATP Air

DEFINITION • • 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% N 2, 20. 95% O 2, and 0. 03% CO 2). Usually this involves reduction of O 2 and/or elevation of CO 2 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 O 2 Permeability CO 2 thcikness The MAP System CO 2 i Produce Weight Oxygen uptake CO 2 Production O 2 i CO 2 e

MAP should be considered as a supplement to proper temperature and relative humidity management

PRINCIPLES OF MAP • • • 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, O 2, CO 2, and C 2 H 4 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 O 2 and CO 2 partial pressures across the film, are known determinant of permeation. Package equilibrium or steady state is defined as the point at which the commodity CO 2 production and O 2 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 CO 2 before equilibrium is achieved.

Gas concentration (O 2 and CO 2) 21% CO 2 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 • • • 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 • • • 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.

%CO 2 21 Strawberry 15 Cherry 1 0 Mango, papaya, pineaple 5 Grapefruit 0 Banana Orange Grape 0 5 10 15 %O 2 21

%CO 2 21 15 Mushroom Asparagus 1 0 Leek Spinach 5 Tomato Bell pepper 0 Lettuce 0 5 10 15 %O 2 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: Ca. Cl 2, Sorbitol, Na. Cl, xylitol and KCl sealed with one mature tomato fruit at 20 C in simulated package for 48 days resulted in stable RH of 35, 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 20 C was extended from 5 days using no pouch to 15 -17 days with a pouch containing Na. Cl.

Interactive and microporous film • MAP application may require packaging materials capable passing controlled quantities of water, O 2, C 2 H 4 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