ABSTRACT
Modified atmosphere packaging (MAP) has been successfully and widely used commercially, for both whole and fresh-cut or minimally processed (MP) fruits and vegetables, as a packaging strategy for maintenance of product safety and
extension of shelf life. MAP technology and systems development has striven to parallel the increasing demand for longer shelf life, improved food safety, and expanded variety of convenient MP ready-to-eat (RTE) or ready-to-use (RTU) fruits and vegetables. MAP systems have been shown to have the potential to increase the shelf life of specific produce commodities by 50 to 400% [1], particularly when used in concert with hurdle technologies such as active packaging, postharvest handling strategies and other newly evolving technologies in an integrated approach.
