A Review on the Modified Atmosphere Preservation of Fruits and Vegetables with Cutting-Edge Technologies

Abstract

Respiration and microbial infection are important causes of postharvest spoilage of fruits and vegetables (F&V). Atmosphere storage technology can significantly reduce postharvest losses. This comprehensive review aims to cover recent progress in the application of atmosphere storage to F&V preservation, not only focusing on the effect of gas conditions but also evaluating combination applications involving newer preservation technologies, including ethylene scavengers, high-pressure and decompression technology, ozone, ultraviolet radiation, active packaging, high-voltage electrostatic field, plasma treatment, and pulse-controlled atmosphere. Appropriate choice of storage conditions optimal for each F&V is essential since the physiological properties and sensory qualities are affected by them. The combination of atmosphere storage with these emerging technologies could contribute to significant reductions in food loss during storage.

Floral Scents and Fruit Aromas: Functions, Compositions, Biosynthesis, and Regulation

“…The storage of mango in a high level of CO 2 reduces the monoterpene and sesquiterpene levels, while increasing the levels of esters and norisoprenoids ( Lalel et al, 2003b ). High-pressure and decompression technology, ethylene scavengers, ozone (O 3 ), active packaging, plasma treatment, high-voltage electrostatic field, and pulse-CA with modified atmosphere preservation have been evaluated for fruit preservation ( Fang and Wakisaka, 2021 ).…”

Optimized Dynamic Monitoring and Quality Management System for Post-Harvest Matsutake of Different Preservation Packaging in Cold Chain

“…The current mainstream packaging method is simple refrigeration preservation packaging, which extends the shelf life by controlling the storage temperature in a relatively low range and reducing the cellular activity of the organism [ 17 ]. Modified atmosphere preservation adjusts the gas composition in the storage environment at a low temperature to create a low-temperature and low-oxygen storage environment, slowing down the metabolism and inhibiting the life activities of microorganisms, to extend the shelf life [ 21 , 22 ]. Hypobaric preservation is a non-polluting physical preservation technology using low-temperature storage, decompression treatment (or changing the air pressure of the matsutake storage environment) and controls gas composition to create a stable ultra-low oxygen environment to preserve matsutake [ 23 ].…”

Natural plant‐based compounds applied in antimicrobial active packaging and storage of berries

“…In AM packages, a balance is made between the fruit respiration and the package permeability to gases to regulate the O 2 and CO 2 concentration up to favorable levels during the storage time, while in the CA containers a flow of gas is passed through with the appropriate concentrations (Fang & Wakisaka, 2021). For this type of product, the O 2 concentration is at levels close to 2% while that of CO 2 is set at levels higher than 10% in the case of CA containers, while for packages with MA, O 2 levels between 5% and 10% and CO 2 levels <10% are reached (Fang & Wakisaka, 2021). Paulsen et al (2021) refer that modified atmosphere packaging (MAP) is always applied in combination with refrigeration temperatures and disinfection in the case of whole ready‐to‐eat strawberries, and that shelf‐lives of up to 10 days can be expected, or 20 days with the use of ethylene and humidity absorbers.…”

“…For the preservation of blueberries, packaging systems with modified atmospheres (MA) or storage systems with controlled atmospheres (CA) are used (Moggia et al, 2014). In AM packages, a balance is made between the fruit respiration and the package permeability to gases to regulate the O 2 and CO 2 concentration up to favorable levels during the storage time, while in the CA containers a flow of gas is passed through with the appropriate concentrations (Fang & Wakisaka, 2021). For this type of product, the O 2 concentration is at levels close to 2% while that of CO 2 is set at levels higher than 10% in the case of CA containers, while for packages with MA, O 2 levels between 5% and 10% and CO 2 levels <10% are reached (Fang & Wakisaka, 2021).…”