ABSTRACT
Modified atmosphere packaging (MAP) packaging of fresh produce is generally done in one of three ways: vacuum packaging, gas flush packaging, or passive MAP. Changes in the technology and practice of packaging fresh horticultural commodities has been driven by a rapidly evolving confluence of changes in consumer expectations, and technological advances that are resulting in the rapid development of ever more sophisticated ways to maintain produce in a “fresh” condition for extended periods of time. The capabilities of the distribution system will define the degree to which extended shelf life packaging can be used. The technologies have fit very well into the vertically integrated, geographically restricted distribution systems in Western Europe. Temperature control must be maintained and monitored throughout the distribution cycle to ensure that high temperatures do not stimulate growth of microorganisms. Distribution channels to foodservice are generally considered to maintain adequate temperature control. However, temperature management within retail channels is inconsistent at best and abusive at worst.
