Fresh produce does not stop the photosynthesis process once it has been picked. Light triggers produce respiration, in taking oxygen and outputting excess carbon dioxide. When packaged in a regular container oxygen flows freely in and out of the package. When oxygen levels become too high, it reacts with food enzymes that speed up food spoilage.
"The technology subsitutes the atmospheric air inside a package with a protective gas mix"
Modified Atmosphere Packaging or Controlled Atmosphere Packaging is making a big impact in produce packaging. This advanced process uses micro-perforation technology to alter the package atmosphere. The ability to effectively manage respiration gasses helps to greatly improve produce shelf life.
What is MAP Packaging?
Modified Atmosphere Packaging is an advanced packaging technology that creates an optimal environment to extend produce shelf life. The specifically engineered micro-perforations control gas flow in and out of the package. This flow manages the oxygen and carbon dioxide levels inside the package and matches that flow to the products respiration rates. Oxygen flow into the package is reduced, slowing the ripening process and conserving moisture. The excess CO2 that is produced by the produce is also able to diffuse. The controlled rate of exchange promoted by the MAP packaging allows the internal atmosphere of the package to reach an oxygen level lower than the regular air.
How Modified Atmosphere Packaging Extends Shelf Life
The modified atmosphere created by MAP packaging limits oxygen flow and moisture evaporation. The controlled gas exchange reduces respiration rates by limiting the oxygen available in the package. Too much oxygen also increases bacterial decay and rapid spoilage. Excess oxygen also encourages sprouting, discolouration and blemishing. In a low oxygen, environment produce respiration rates lower. Lower respiration rates extend shelf life by preventing ageing and ensure moisture retention in picked produce.
