ABSTRACT
Active packaging refers to the incorporation of certain additives into packaging systems with the aim of maintaining or extending produce quality and shelf life. Ethylene scavenging systems are commonly based on potassium permanganate or finely dispersed minerals to absorb ethylene and are generally placed as sachet inside the fresh produce package. Oxygen scavengers are easily utilizable substances included in the packaging system. The growth of aerobic microorganisms is delayed by the high level of carbon dioxide in the headspace of packaged fruits and vegetables, and this reduces the respiration and senescence processes. Temperature strongly affects respiration rate of fresh produce, whereas the gas permeability of traditional films changes negligibly due to temperature fluctuations. Spoilage of packed fresh and fresh-cut vegetables is accelerated by the condensation of water vapour in the package released during the process of respiration and transpiration. Gas indicators especially oxygen and carbon dioxide indicators could be useful in modified atmosphere packages of vegetables.
