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Apparent respiration rate and total microbial count were measured for intact and cut vegetables of green chilli pepper and cucumber stored at 5 and 10 °C. The minimally processed vegetables were more sensitive to chilling injury at 5 °C compared to the intact produce. Their response of increased respiration to chilling injury at 5 °C was noticed earlier than spoilage due to microbial growth, and determined the limit of shelf‐life (4 days) in storage. Due to increased susceptibility to chilling injury when these products were stored at 5 °C, they had shelf‐lives shorter than or equal to those at 10 °C.

Summary A mathematical model was developed for estimating the changes in the atmosphere and humidity within perforated packages of fresh produce. The model was based on the mass balances of O2, CO2, N2 and H2O vapours in the package, which include terms for their transfer through perforations and film, respiration and water transpiration. The model was verified by comparing predicted and measured gas compositions and relative humidities inside experimental packages of peeled garlic cloves stored at 5 and 20 °C. The model was then applied to commercial‐sized packages with 0, 6 and 992 perforations at 5 °C, and the quality attributes of the cloves were monitored. Hermetic packaging, which produced a modified atmosphere of 0% O2, 5–15% CO2 and saturated humidity, was better than perforated packages, which were tested to see if they maintained the freshness of the peeled garlic cloves.

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