Chemical And Phytochemical Composition Of MAP Carrot And Cabbage

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Chemical and Phytochemical Composition of MAP Carrot and Cabbage

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Quality is an important aspect to consider in the food industry. Several problems have

emerged concerning food quality. Post-harvest losses have become a significant factor when

talking about the food industry. Therefore, the industry has laid much emphasis on the reduction

of post-harvest losses, quality preservation, and improvement of the safety of food. Therefore,

packaging has been considered as a solution to these problems. Engineering packaging has

emerged superior as compared to the conventional methods of food packaging. The primary aim

of engineering packaging is to ensure that the food maintains its quality regarding taste, nutrient

and moisture composition (Alarcón-Flores et al., 2015, p. 345-348). The practice has

concentrated more on the packaging of vegetables and fruits. The packaging is done in a

modified atmosphere. In such conditions, the atmospheric gases are kept at different levels. The

practice has gained a lot of interest from industries dealing with the processing and storage of

food. The method of packaging of food under modified atmospheric conditions is known as

MAP (Modified Atmosphere Packaging). In modified atmosphere packaging, the air surrounding

either the fruits or vegetables is replaced with atmospheric gases that have already been

predetermined. The gases are kept in different proportions from that of the standard air.

The increase in the demand for ready-to-eat products has necessitated their marketing in

the global world market. The same case has been witnessed when making reference to shredded

cabbages. Most dining rooms, restaurants, retail markets, and food outlets have embraced the

technique as it enables them to reduce the losses they incur as a result of post-harvest losses.

However, some requirements have to be met when processing the cabbages (Issa, Ibrahim, and

Tahergorabi, 2017, p. 43). The freshness of the vegetable must be maintained as well as their

suitability to the preferences and needs of the consumers. Therefore, Modified Atmosphere

Packaging has emerged as a critical tool in the extension of the shelf life of cabbages. The

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method also helps in the preservation of the vegetables without significant changes in their

nutritional composition. To achieve the modified atmosphere packaging environment, the

standard air must undergo some modifications regarding their proportions. For example, when

the levels of oxygen are reduced and that of carbon dioxide is increased, the rates of respiration

in the vegetables or fruits are reduced. The reduction in the respiration rates leads to a decrease

in the production of ethylene thereby delaying the reactions of several enzymes. In such

situations, the quality of vegetables is maintained and the post-harvest losses reduced. Modified

Atmosphere Packages works under the concept of creating an equilibrium condition of the

concentration of gases within the packaging materials. Therefore, the shelf life of the food

products is extended.

Modified Atmosphere Packaging is also called gas flushing. The method of quality

preservation includes the use of protective atmosphere in packaging. The scientific method of

preserving both vegetables and fruits allows the foods to remain fresh and of good quality all

through the harvesting to the consumption stage. The minimally processed and fresh foods are

packaged to help in maintaining their nutritional, textural, and visual appeal to the users. The

method is used in the extension of the shelf life of foods. Modified atmosphere packaging

maintains the quality of vegetables and fruits without the use of stabilizers or chemical

preservatives. Most of the companies dealing with food processing and packaging majorly rely

on the method to maintain the quality of their products. The practice enables them to meet the

expectations of the consumers regarding the quality of the brand, availability of in-stock,

freshness, and consistency. Modified Atmosphere Packaging involves the utilization of blend of

pure carbon dioxide, oxygen, and nitrogen in optimum levels to preserve food (Khorshidi et al.,

2011, p. 471-481). The packaging is done using a permeable or high barrier package. The

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controlled gases are carefully adjusted to attain the specific respiratory conditions for the food

product to be preserved. Materials that have specific qualities concerning the permeability

properties of packaging gases are selected. These materials may include foils and plastic films.

The substrates that have high barrier characteristics are used as modified atmosphere packages.

The substrates may be used in the form of bags, trays or lid stocks. These packages are then

filled with a blend of nitrogen, oxygen, and carbon dioxide. The selection of these packaging

films is made to match the needs and characteristics of the food products to be stored. There are

also other characteristics that must be considered in the selection of materials for packaging. The

factors include the transmission of water vapor, permeability of the film to be used, and the

sealing characteristics of the packaging material. These factors must be tested and measured to

ensure that they are suitable for the purpose. The ability of the package to handle the food

products must be considered.

The formation of the Modified Atmosphere Package is done by the use of a balanced mix

of atmospheric gases. The normal atmospheric gases are mixed at appropriate levels depending

on the food to be preserved. The proportional balance of these gases helps in slowing down the

ageing process of the products. The mixture helps in the maintenance of food quality by reducing

the loss of color, off-taste, and odor. These are the factors that lead to the deterioration of the

products, rancidity, and spoilage (Alarcón-Flores et al., 2015, p. 345-348). Anaerobic organisms

and mold cause the loss of quality of foods. A Modified Atmosphere Package which is carefully

controlled helps in achieving and maintaining the respiration rates of the food at optimum levels.

The condition helps in the preservation of taste, fresh color, and nutrient content. Modified

atmosphere packaging helps in the extension of shelf life of food products.

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For most of the vegetables, the optimum modified atmosphere conditions fall between

2%-5% concentration regarding oxygen as well as 3%-8% concentration of carbon dioxide

(Soltani et al., 2015, p. 12). These gas levels help in prolonging the shelf life of the vegetables. If

the modified atmosphere conditions are not properly monitored and adjusted, the quality of the

food products is greatly affected. For the storage of shredded cabbages, the optimum

concentrations for oxygen are between 5-7.5%. The values are recorded according to the

research done by Gorny in the year 2001. However, the concentration of gases is determined by

factors such as the duration of the storage of the cabbage and carrots as well as the cultivar. The

modified packaging environment helps in reducing the rates of respiration, surface area of the

product exposed for browning as well as sugar retention.

Modified Atmosphere Packaging systems used for the food products which are minimally

processed include storing the items within the temperatures of refrigeration in the packaging

materials. The refrigeration temperatures are always below four degrees Celsius. Favorable

conditions for modified atmosphere packaging include low temperatures and high humidity.

These are the factors that significantly affect the post-harvest quality of vegetables (Khorshidi et

al., 2011, p. 471-481). The control of temperatures is essential for the system of MAP to

efficiently function. Permeability of the films also increases with the rise in the temperatures of

the surrounding environment. In MAP, the period of storage and cold conditions has significant

effects on the overall quality of products. Throughout the chain, from harvesting, processing all

the way to consumption, the composition of the atmosphere and the temperature of storage must

be kept at optimum levels.

The cabbage has emerged as one of the most important vegetables under cruciferous

family as well as in diets. Most of the cultivars of cabbage are white and can be consumed while

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they are raw. The cabbage can sometimes be fermented, shredded, boiled or baked. A cabbage

has anticarcinogenic and antioxidant properties which makes it an essential vegetable. The

vegetable also has glucosides in high quantities. MAP has been found to be critical in

supplementing storage at lower temperatures concerning freshly cut products. The combination

helps in the reduction of the deterioration rates of the food products.

MODIFIED ATMOSPHERE PACKAGING GASES

1-Cabon dioxide

Carbon dioxide is an asphyxiant, colorless, and a slightly corrosive gas particularly when

exposed to moisture. Carbon dioxide dissolves readily in water and produces carbonic acid. The

carbonic acid leads to the change of the pH of the water due to increased acidity. The presence of

carbon dioxide in modified atmosphere packaging is significant as the gas inhibits the growth of

bacteria. The gas has been found to be more efficient on gram-negative and aerobic bacteria that

cause spoilage in fruits and vegetables. However, some microorganisms thrive even in the high

concentrations of carbon dioxide. Therefore, low temperatures are required to increase the

inhibitory property of the gas. The increase in the inhibition of carbon dioxide is due to the rise

in the solubility. The gas permeates through the films used for packaging at the rate of up to

thirty times that of the other gases used in packaging.

Carbon dioxide also inhibits oxidation processes especially on molds and bacteria that

need oxygen to grow. Therefore, the gas is often used in prolonging the shelf life of vegetables.

The higher the carbon dioxide content, the longer the shelf life of food products. However, the

concentrations must be maintained within the recommended limits. Too high percentages may

lead to souring of food. The other reason for being strict on the concentration is because, in high

dosages, the gas can be absorbed or diffuse in the product. In such situations, the food products

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may collapse thereby losing their quality. Carbon dioxide is used together with other filler gases

which help in slowing down the collapse of the packaging material.

2-Oxygen

Oxygen has been categorized as the most critical gas mainly in the deterioration of food

products such as fresh cabbages and even carrots. The gas is utilized by the plant tissues as well

as aerobic microorganisms that cause spoilage in food. Therefore, it is an essential gas in

agricultural products such as vegetables due to the effect it has on the reactions of the enzymes.

In modified atmosphere packaging, oxygen is sometimes excluded from the environment.

However, there are situations where it is kept at lower levels (Khorshidi et al., 2011, p. 471-481).

Oxygen is only used in large quantities if it is required for the respiration of the vegetables and

fruits. The spoilage that happens due to the presence of oxygen is because of the oxidation

properties of the gas. Under such conditions, the microorganisms are provided with ideal

environments and aerobic situations where they can grow. There are several reasons why oxygen

may be used in modified atmosphere environments. These reasons include maintenance of the

natural color and freshness when the products such as the fruits and vegetables need the gas for

respiration, and sometimes it inhibits the growth of some organisms that are anaerobic.

3- Nitrogen

Nitrogen is classified under unreactive gases. The gas has a low solubility and with no

color or odor. Nitrogen is one of the most common gases in modified atmosphere packaging.

Commonly, the gas is used to help in the displacement of oxygen which has detrimental effects

on the shelf life of vegetables and fruits. Nitrogen has direct effect on the activities of

microorganisms as it retards their growth especially in perishable products such as cabbages. The

gas has adverse impacts on the life of aerobic enzymes which cause spoilage in vegetables and

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fruits. Nitrogen is also one of the gases that are used in modified atmosphere storage to equalize

the impacts of the absorption of carbon dioxide by the carrots and cabbages. Therefore, it helps

in the reduction of the vacuum effect of carbon dioxide.

4-Argon

Argon exhibits similar properties like those of nitrogen. The gas is tasteless, odorless, and

inert. However, it has no significant impacts on the activities of the microorganisms.

Scientifically, it has been claimed that argon inhibits the activities of the enzymes, degrades

chemical reactions, and affects the growth of microorganisms to a smaller extent (Issa, Ibrahim,

and Tahergorabi, 2017, p. 43). There are situations where argon has been used as a substitute for

nitrogen in modified atmosphere storage. The gas has special molecular characteristics and is

twice as soluble as nitrogen, therefore, it is preferable in the preservation of vegetables such as

cabbages and carrots. Under special conditions, argon reduces the rates of respiration in

agricultural products as well as their metabolic reactions.

5-Helium and hydrogen

The two gases are not used in modified atmosphere packaging to prolong the shelf life or

agricultural products. However, they are essential in the system as they are used as indicators of

leakages in the packaged products. Due to their minor molecular sizes, the gases readily escape

the packaging materials through the leaks and therefore allowing the detection of problems in the

films. However, they are rarely used in the packages since they are expensive and have no

positive impacts in the storage of either the carrots or vegetables. Therefore, in most cases,

carbon dioxide is used for the detection of leaks in modified atmosphere packaging.

Modified atmosphere packaging makes it easy for food industries to offer their

consumers untreated and fresh products. The technique helps in maintaining the succulence of

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vegetables and fruits thereby prolonging their shelf life. Regarding the nature of the atmosphere

and packaging, the fruits and vegetables are provided with special requirements which are

essential in the maintenance of their quality for a long duration. Unlike the other kinds of foods

in the industries, vegetables and fruits continue to respire and breathe even after they have been

harvested from the fields. Therefore, they continually need oxygen in the packaging systems. In

the packaging of the vegetables under the modified atmosphere environments, it is not critical to

tightly close the films. The levels of the gases such as carbon dioxide, oxygen, and nitrogen are

carefully monitored to ensure that their concentrations do not surpass the recommended

standards. Equilibrium Modified Atmosphere Packaging (EMAP) is essential for the storage of

vegetables. The technique involves the adjustment of the levels of atmospheric gases in the

atmosphere. In most cases, the levels of oxygen are reduced as that of carbon dioxide is

increased in EMAP. The method of packaging is crucial as it leads to the slowing down of the

process of respiration from the normal rate thereby increasing the shelf life of vegetables.

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Recommended conditions for respiring and non-respiring foods

SELECTION OF PACKAGING FILMS IN MAP

Several factors are considered in the selection of the materials to be used in modified

atmosphere packaging. The packaging films are also called web substrates. During the selection

of the web substrates for the EMAP of vegetables and fruits, the primary characteristic that is

considered is the permeability. Other factors are also regarded such as the rate of transmission of

water vapor, transparency, the reliability of its sealing, mechanical properties and the type of

package. Conventionally, packaging films such as low-density polyethylene (LDPE), Ethylene-

vinyl acetate (EVA), polyvinyl chloride (PVC) and oriented polypropylene (OPP) were used for

the technique (Issa, Ibrahim, and Tahergorabi, 2017, p. 43). However, these web substrates were

not adequately permeable for the fresh-cut produce that has high rates of respiration. Because of

the nature of vegetables such as carrots and cabbages to respire even after harvesting, there is a

need to select films that can allow transmission of gases. Such packaging materials are designed

in a manner that gives them permeability properties. There are also other films known as barriers

which do not allow the exchange of gases. These films are used for the packaging of products

which do not enable respiration to continue.

The EMAP films are made in a way that enables them to control the level of humidity in

the environment together with the composition of gases in the packages that are sealed. These

films help in prolonging the shelf life of produce such as vegetables, fresh fruits, and even herbs

(Soltani et al., 2015, p. 12). These are agricultural products that are highly sensitive to the

existence of moisture in the storage environment. Such films that control humidity in modified

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atmosphere packaging are called Modified Humidity/Modified Atmosphere Packaging films

(MH/MA).

In the process of modified atmosphere packaging, the variations in fruits and vegetables

begin immediately they have been packed. The reason for this is because the packed vegetables

continue with their respiration even after packaging. Through permeation, the gases existing in

the external ambient environment and the atmosphere try equilibration. They diffuse through the

walls of the package at different rates depending on the differences in pressure between the

atmosphere and the headspace of the gases. Under this condition, the barrier that the packaging

material provides against water vapor and gases must be considered. Therefore, the success of

modified atmosphere packaging is substantially dependent on the barrier material utilized by the

companies. In the produce that is still fresh, MAP allows the entry of oxygen gas in the package

to help in the maintenance of the aerobic metabolism of the agricultural produce (Issa, Ibrahim,

and Tahergorabi, 2017, p. 43). The packages must also permit the exit of some quantities of

carbon dioxide from the packages. The condition helps in reducing the chances of the gas

reaching injurious levels in the package. Most of the plastic packaging films are used in this case

as they allow the permeability of high levels of gases. There are packaging films which provide a

variety of physical properties. These films are joined via some processes such as co-extrusion

and lamination.

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Parameters of the packaging

The systems of modified atmosphere packaging are designed in a way that they give the

optimum concentrations of carbon dioxide and oxygen together with temperature that is suitable.

The atmospheric composition in the packaging material leads to the interaction of various

factors. These factors include its characteristics regarding permeability, the behavior of the

environment, and the plant materials. The selection of the packaging materials is made so that

the package can exhibit specific characteristics crucial for the produce to be packaged.

The responses of the plants can be modified by the initial gas flow before the packages

are sealed. Several chemical treatments can also be used to decrease contamination and any other

process that is undesirable. The examination of the components of the packaging must be done

separately to understand their importance in the strategies of packaging.

Impacts of the composition of gases

In the modified atmosphere packaging technology, a mixture of gases is flushed in the

package. The gases that are commonly used include carbon dioxide, oxygen, and nitrogen.

Sometimes, traces of nitrous oxide, ethanol vapor, carbon monoxide and argon can be used.

Minimum levels of oxygen are used in the package. The reason behind this is because there is a

reaction between oxygen and the vegetables or fruits (Manolopoulou and Varzakas, 2013, p. 34).

The reaction leads to an oxidative breakdown of the produce into the constitutive parts. In the

package, carbon dioxide is used in the fungistatic and bacteriostatic effect in modified

atmosphere packaging of vegetables and fruits. Therefore, the gas helps in the retardation of the

growth of aerobic bacteria as a well as the molds. As the temperature of the package is reduced,

the characteristic of carbon dioxide to inhibit the growth of microorganisms increases.

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Whenever the tension of oxygen is lower, the ability of the tissues of a plant to tolerate it

reduces. The condition is due to the increase in the temperature levels of the package. The rate of

respiration also increases as the upsurge in temperature flavours it. As the temperature goes up,

the production of carbon dioxide also increases while its solubility reduces. Sometimes, the

physiological effects caused by carbon dioxide are dependent on the temperature.

Responses of vegetables to MAP

There are crucial factors that affect the shelf life of agricultural products such as

vegetables. These factors include senescence and ripening as well as browning of the cut surface.

Studies show that the utilization of modified atmosphere packaging restricts the occurrence of

such factors (Soltani et al., 2015, p. 12). The technique helps in the reduction of the adverse

physiological responses that horticultural produce may show. The good management of the

temperature is also part of atmosphere modification.

High concentration of carbon dioxide and low levels of oxygen helps in the reduction of

senescence and ripening. The conditions help in the reduction of the perception and synthesis of

ethylene gas which is responsible for ripening. The condition of low oxygen and high carbon

dioxide concentration helps in the control of the changes that may occur in the starch,

respiration, constituents of the cell wall, and chlorophyll (Alarcón-Flores et al., 2015, p. 345-

348). The condition helps in the elimination of ethylene from the surrounding of the produce.

Packaged vegetables and fruits are often meant to be consumed immediately by the customers.

However, the products that are unripe cannot be eaten by the consumers. Therefore, the

extension of the shelf life of horticultural produce is important as it reduces the rates of ripening.

Therefore, the retail systems of MAP can meet the needs of the consumers at all times. Modified

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atmosphere packaging can also help in the reduction of the rates of ripening of some of the

produce such as tomatoes even when they are in their later stages.

Decay has emerged as a significant threat to most crops. Carbon dioxide concentrations at

10% help to slow the process by limiting the growth of the decay-causing microorganisms. The

effect of the gas on the growth of the decay organisms is low in the package when its level is

reduced. Some of the horticultural products that are kept at the concentrations of between 10%-

20% carbon dioxide include strawberries, raspberry, cherry and blackberry. Sometimes the plants

may negatively respond to modified atmosphere packaging. The response occurs when the rates

of respiration are slowed due to the reduction in the levels of oxygen. In some cases, lower levels

of oxygen may have some benefits that may outweigh the other quality parameters and the

reduction in the flavor of produce.

High levels of carbon dioxide and limited levels of oxygen suppress the production of

aroma compounds. These levels of the gases have adverse effects on the sensitivity of ethylene

as well as the oxidative processes of oxygen. One of the processes includes respiration which is

essential in the production of substrates. Therefore, if the levels of oxygen are low in the MAP

packages, the production in aroma is reduced. In such situations, the consumers may conclude

that the quality of the produce has been compromised.

Storage of vegetables under modified atmosphere packaging has significant effects on

their flavor. Tolerant carbon dioxide and oxygen concentrations leads to slow deterioration of

flavours. The slow rate of deterioration is initiated by the combination of reduction in the loss of

acids and sugar. The changes in the compounds, useful in the formation of aroma, have also been

associated with the decrease of deterioration (Alasalvar et al., 2005, p. 69-76). When there is an

increase in the levels at which sugar and acids are lost, the deterioration rates become faster

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under anaerobic conditions. The utilization of MAP also has significant effects on the flavor and

aroma of vegetables. The nature of interactions between the packaging films and the aroma

compounds determine their concentrations in the vegetables. The differential movement of the

compounds of aroma in the films used for packaging has the potential to change the flavor and

aroma of vegetables. An increase in the rate of transfer of water vapor through the

methylcellulose-based films leads to an increment in the transmission of aroma. Therefore, the

packages designed to allow high rates of movement of water permit higher movement of aroma

compounds. The restriction of the transmission of volatile compounds through the materials used

for packaging can lead to an increase in the levels of materials containing exogenous volatiles.

The process helps in the enhancement of the flavor of vegetables as well as reducing the chances

of decay development.

Importance of modified atmosphere packaging

Due to the demand of the customers for fresh vegetables and fruits throughout the year,

modified atmosphere packaging was developed. The technique helps in prolonging the shelf life

of vegetable produce in horticulture. The packaging of fresh vegetables and fruits has come with

many challenges to the technologists. If their metabolic activities are not controlled, these

products may go bad fast due to their high perishability rates. The gases used in MAP have

several effects in reducing the rates at which vegetables and other horticultural products go bad.

The primary aim of modified atmosphere packaging is to reduce the rates of respiration of the

produce hence extending their shelf life (Soltani et al., 2015, p. 12). The process is essential as it

assists in maintaining the quality of fresh vegetables. The rates of respiration of the produce

MAP are reduced by lowering the temperatures of the environment. The technology also lowers

the concentration of oxygen while increasing that of carbon dioxide. Anaerobic respiration starts

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when the concentration of oxygen goes beyond the critical levels. The respiration has been

associated with several adverse effects such as bad odors and flavours. All these conditions lead

to the reduction of quality of products. Higher concentrations of carbon dioxide are also

dangerous to the freshness of produce. Some cultivars are sensitive to high levels of carbon

dioxide. The utilization of high levels of carbon dioxide and low concentrations of oxygen is

essential in the reduction of ripening and respiration. The condition has synergistic effects on the

quality and freshness of vegetables. The high concentration of carbon dioxide and low levels of

oxygen helps in the reduction of the conversion of the chlorophyll pigment to pheopytin. The

condition assists in the reduction of the sensitivity of the tissues of the plant to ethylene. The

condition further limits the synthesis of carotenoids and the discoloration and browning of

produce. Low oxygen and high carbon dioxide levels reduce the growth and activities of

microorganisms. Temperature is an important factor to consider in the process.

Modified atmosphere packaging helps in the reduction of the cost of horticultural

products. The technique reduces the spoilage rates of vegetables and fruits such as cabbages,

broccoli, and some fresh fruits. The method also provides practical options for the long distance

exportation of horticultural produce (Soltani et al., 2015, p. 12). In such situations, the producers

can sell the produce at relatively lower prices and still get the intended profit margins. Modified

atmosphere packaging has also enabled most growers to prolong the seasons of some vegetables

and fruits due to the prolonged shelf life. More so, the vegetables can be kept for a long duration

and be used during seasons when it is impossible to cultivate them. All the processes in modified

atmosphere packaging do not involve the use of chemical additives. Therefore, the technique has

been effective in the packaging and storage of organic produce. The world has laid a lot of focus

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on food safety. Modified atmosphere storage helps the food industry to meet the threshold need

for the export and import of products due to the reduction in the use of chemicals.

Chemical and phytochemical composition of MAP vegetables

Modified atmosphere packaging has several effects on the chemical composition of

vegetables. The modified environment affects the metabolic activities and reactions of the

vegetables such as respiration. Therefore, the phytochemical compositions of such vegetables

differ from those that are kept under normal environmental conditions. Several reports have

indicated that modified atmosphere packaging has more significant impacts on the microbial

growth and senescence in vegetables and fruits. The concentration of ascorbic acids and total

phenolics of some vegetables such as broccoli reduces the number of days under normal

atmospheric conditions for example cold storage increases (Irtwange, 2006, p. 43). For example

in broccoli, after it is stored in cool temperatures for over 28 days, the concentration of phenols

and ascorbic acid in the heads reduces drastically. The same trend has been recorded for the

antioxidant activities in several vegetables. However, the broccoli heads in polypropylene films

losses their chemical components in smaller quantities. According to some researchers, the

antioxidant activities, total phenolics, and ascorbic acid concentration of broccoli stored under

MAP environments are maintained for a longer period than those in normal conditions.

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The reduction in the concentration of these chemicals in modified atmosphere packaging

is negligible. Some quality parameters such as the concentration of chlorophyll, green color and

turgidity are not significantly affected by the broccoli vegetables in MAP environments. In fruits

such as papaya and loquats, MAP is crucial in the suppression of losses in antioxidant potential

and ascorbic acid. Active MAP technology is critical in increasing the potential of antioxidants

in vegetables and fruits. The technology assists in the maintenance of the quality of vegetables as

well as their nutritive characteristics. Therefore, the health of the consumer of these horticultural

produces is promoted.

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Modified atmosphere packaging promotes high levels of total carotenoid and ascorbic

acid in fresh-cut baby carrots and pineapples. The protective impacts have been associated with

the reduced interaction between oxygen and the two compounds mentioned above. As a result,

oxidation is limited thereby keeping the carrots in fresh conditions. The impacts of modified

atmosphere storage regarding the antioxidant property of vegetables as well as their bioactivity

depend on the treatment and type. The increment in the concentrations of oxygen in both the

external and internal atmosphere of the vegetable can lead to increased manufacture of free

radicals. The radicals sometimes cause oxidative stress in the tissues of the vegetables and fruits.

The condition initiates the responses of the system of antioxidants. The response further has

more significant impacts on the phytochemical activity and content of the produce.

Anthocyanin concentration is another chemical property of vegetable that is affected by

modified atmosphere packaging. In all the packaging atmospheres, there is a decrease in the

concentration of anthocyanin. However, the reduction is rapid in the environments with high

levels of oxygen. In conditions with high levels of oxygen, anthocyanin is highly reactive. The

reaction continues so that the activities of radicals can be limited in the produce. The process

leads to the depletion of the pigments of antioxidants in the vegetables. The lowest ratio in the

combination of oxygen and carbon dioxide concentration permits the lowest rate of reduction of

anthocyanin.

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Modified atmosphere packaging has been associated with several benefits regarding the

sensory quality of vegetables and fruits. In vegetables like spinach, the loss of carotene when

stored at four degrees is low. In MAP, the spinach maintains its compounds such as neoxanthin,

lutein and violaxanthin. These compounds do not significantly decrease when the spinach leaves

are kept under modified atmosphere packaging environments. In such situations, the vegetable

maintains its freshness and excellent quality throughout the period it is kept under the modified

atmospheres. Other studies that have been done show that the level of phenolics in midribs of

lettuce, when held under modified atmospheres, remains high for a more extended period. When

the lettuce midrib is exposed to high levels of carbon dioxide that is at 20%, the phenolic

compounds in the vegetable increase (Alarcón-Flores et al., 2015, p. 345-348). Browning is also

reduced under this atmosphere conditions. According to the research by Griffin and Howard,

lettuce stored under modified atmosphere packaging (3% carbon dioxide + 5% oxygen and 11%

oxygen and 10% carbon dioxide) and temperatures of five degrees lead to a significant increase

in the levels of total phenols (Shayanfar, 2014, p. 175-186). However, too much carbon dioxide

can lead to cases of brown stains in the vegetable. Under such conditions, lettuce produces

brown pigments as a result of the oxidation of phenolics. When sulfur is produced excessively in

anaerobic condition, the vegetables may develop off flavours. Broccoli is one of the vegetables

that are highly sensitive to the presence of sulfur in the environment. Low concentration of

oxygen and higher concentrations of carbon dioxide leads to the reduction in the production of

chemical compounds which have adverse effects on the aroma of broccoli. The condition is

further encouraged by the provision of anaerobic environments for the packaging of the

vegetable.

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Impacts of MAP on weight loss of cabbages

Shredded cabbages stored under modified atmosphere experience minimal loss of fresh

weight. Several factors lead to loss of weight in vegetables. However, the modified atmosphere

packaging tries to address the issue by limiting some of these factors. Transpiration is one of the

most significant factors in weight loss of vegetables such as cabbages. The vegetable loses water

in the form of vapor. Cutting of vegetables increases the rates of water loss. The exposure of the

internal tissues of the vegetable makes it susceptible to loss of water. However, MAP provides

solution to this kind of problem. The packaging films used in MAP encourage formation of high

relative humidity in the package. As a result, dehydration of the vegetable is reduced.

Weight loss has some significant impacts on the quality of fresh-cut vegetables. Some of

the factors affected by weight loss include appearance, flavor, and texture. All these factors are

essential in the determination of the quality of both vegetables and fruits (Mangaraj Goswami

and Mahajan, 2009, p. 133). Weight loss initiates physiological processes in vegetables such as

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reduction in firmness, wilting, and shrinkage. All these form the components of fresh vegetables.

Cabbages and carrots kept under normal environmental are prone to high degrees of weight loss.

The rates of transpiration in the uncontrolled environment are high especially when the relative

humidity is low. Therefore, the vegetables tend to lose more water in the form of vapor to the

atmosphere.

Impacts of MAP on moisture content

Moisture loss is also another factor that is considered in the quality of cabbages, carrots,

broccoli, and other vegetables. Under ambient temperature and environments, the rate of

moisture loss of perishable products such as vegetables is very high. Under this situation, the

crops experience rapid loss of quality and freshness. Cabbages and carrots lose a lot of moisture

when the relative humidity is low. High temperature and other physiological processes also

contribute to the rapid loss of moisture from vegetables (Alarcón-Flores et al., 2015, p. 345-348).

However, in modified atmosphere packaging, the factors that speed up this process are

minimized or eliminated. Under MAP, the temperature of storage of the produce is low and often

goes below four degrees Celsius. In this temperature condition, the rate of moisture loss is

drastically reduced. Other physiological processes of plants such as respiration are also

minimized in modified atmosphere packaging. The situation further reduces the chances of the

vegetable experiencing loss of quality due to low moisture content. The activities of enzymes

and microorganism that may speed up the rates of moisture loss are reduced due to the control of

the levels of carbon dioxide and oxygen. Therefore, the moisture content of cabbages, carrots,

broccoli, and other vegetables kept under MAP environments are higher than those in the

ambient environment. The cabbages and carrots held under normal environmental conditions

experience drastic decrease in their moisture content thereby leading to low moisture content.

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FUTURE IMPROVEMENT ON THE MAP OF FOODS

Several advances are taking place in food science and technology concerning the use of

MAP in quality maintenance. Some attempts have been made to increase the shelf life of

mushroom plants due to their high perishability. The plant takes only 1-3 days to lose its quality

under ambient temperature. Because mushroom requires special care to maintain its quality,

MAP has emerged as the only effective technology that can help food scientist to achieve the

goal of prolonging its shelf life. Research is still ongoing to establish the best temperature and

combinations of gases that can help in the preservation of mushrooms. Studies are still ongoing

to incorporate the preservation of the other plant products under modified atmosphere packaging.

Such steps are crucial due to the focus that has been directed to food safety by the international

health organizations.

Other studies are also being conducted to establish the impacts of MAP on the shelf life,

quality, and storage of sugar snap peas. The study is focused on choosing the most suitable

packaging film that can be used to preserve the quality of sugar snap peas. There are also new

developments that are taking place in MAP (Issa, Ibrahim, and Tahergorabi, 2017, p. 43). One of

the developments includes the introduction of machinery that can be used to enhance the process.

The introduction of the bio-based polymers has become one of the latest advancements in

modified atmosphere packaging. These packaging films have provided more suitable features

that help in prolonging the shelf life of vegetables and other plant produce. The field has also

experienced new developments in automation and mechatronics. The technology has been

provided with reliable control to the functions of all the machines used in the MAP process.

These processes include injection of gases in the packages as well as the control of temperatures.

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Microbial composition of fresh and MAP cabbages and carrots

There is always a difference in the microbial composition of MAP and fresh vegetables.

When cabbages and other types of vegetables are exposed to the normal atmosphere, they are

likely to develop entry points for bacteria. The natural climate and composition of gases

encourage the activities of microorganism. With optimum temperature and oxygen levels,

aerobic conditions encourage the actions of some enzymes. These organisms cause faster rotting

in the vegetables. The excess oxygen found in the typical environmental conditions enhances the

reactions of various enzymes. Therefore, if both the cabbages and carrots are placed under the

standard atmosphere, then they are prone to go bad within a short duration due to the increase in

the rates of enzymatic reactions.

MAP discourages the activities of various the microorganisms that cause spoilage in the

vegetables. The modified environments make it difficult for the organisms to multiply. Under

unfavorable conditions, the life cycle of most enzymes is affected. In that case, the enzymes will

be unable to increase in number. The treatment given to fresh cut cabbages in the modified

environmental packaging inhibits microbial activities. The introduction of barrier films in

modified atmosphere packaging has been crucial in the reduction of the number of

microorganisms that attack the fresh cabbages and carrots (Khorshidi et al., 2011, p. 471-481).

The spoilage pathogens and bacteria become unviable at low temperatures. Temperatures of

below four degree Celsius inactivate the pathogens such that they can no longer cause damage to

the vegetables. The population of bacteria and pathogens reduces under these low temperatures.

Barrier packages help in maintaining good visual quality as compared to permeable. Packaging

with higher concentrations of carbon dioxide and oxygen has a considerable element of

microbial inhibition. Therefore this condition helps in reducing the levels and detrimental effects

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of pathogens and other bacteria that can cause spoilage. Modified atmosphere packaging ensures

that the microbial safety of vegetables and other horticultural products are maintained.

Acceptable microbial and sensory quality must be maintained at all times to ensure that the fresh

fruits have a longer shelf life (Issa, Ibrahim, and Tahergorabi, 2017, p. 43). However, there have

been situations where microbial populations have increased in modified atmosphere packaging.

The condition is favored by the anaerobic conditions that are created due to the use of packaging

films that are less permeable. In such situations, the oxygen is depleted through active transport

and favorable temperatures.

The conditions of packaging in MAP sometimes transform the ecology of the

microorganisms. Therefore, MAP environment often reduces the chances of microbial growth in

stored and packaged horticultural products. Sometimes, MAP process uses high levels of oxygen

which is useful in the inhibition of discolorations that come as a result of enzymatic activities.

The process of treatment with high concentrations of oxygen helps in the vitro multiplication of

microorganisms. Some treatments used in modified atmosphere packaging technology are

combined to give adequate results regarding the control of microbial activities. The combination

of carbon dioxide and oxygen treatments has proven to be more efficient. To secure the

microbial safety of vegetables and other horticultural products, the technologists need to have an

understanding of the effects the packing have on the produce.

The existence of foodborne microorganism and pathogens is encouraged by the

conditions in the natural environment. Therefore, modified atmosphere packaging has been

designed in a manner that discourages the activities and multiplication of enzymes in the

produce. The microbial level in fresh cabbages and carrots are higher due to the presence of

foodborne pathogens which may be found in the soils or the surrounding environment. Without

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modified and controlled conditions, these microorganisms thrive and become the primary cause

of spoilage in the produce. The situation is different in modified atmosphere packaging where

the packaging materials restrict the entry of these pathogens.

Summary

Modified atmosphere packaging is an essential technology in food industry. The

technology has been found to be critical in the extension of the shelf life of cabbages as well as

other perishable horticultural produce. MAP helps in the retention of the texture of vegetables

and fruits. The technology is also useful in reducing the rates of browning of the tissues of the

plants. Modified atmosphere packaging helps to prolong the shelf life of cabbages that have been

shredded for some days. Modified atmosphere packaging has been considered as a technology

that is progressive primarily for the storage and preservation of vegetables and fruits. Several

advantages come with MAP such as the stabilization or preservation of the properties of the

vegetables and fruits which are considered appealing by the customers. The feasibility of MAP

has been achieved by the recent introduction of bio-based polymers as packaging materials. The

ability of modified atmosphere packaging to reduce post-harvest losses has been proven by many

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studies that have recommended its widespread use in food industry (Issa, Ibrahim, and

Tahergorabi, 2017, p. 43). The technology does not only prolong the shelf life of vegetables and

other perishable products but also ensures their microbial safety. When the cabbages and carrots

are packaged in the MAP films, the entry of microorganisms is limited. The technology also

maintains the freshness of the produce. Modified atmosphere packaging also assists in the

retention of the essential chemical compounds found in cabbages and carrots. Examples of these

compounds include carotenoids, the total phenolic compounds, ascorbic acid, and many more.

The technology also assists in reducing the use of chemicals in the preservation of foods. The

practice is essential in ensuring that the product meets the minimum residue levels that have been

set by the international bodies.

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References

Alarcón-Flores, M.I., Romero-González, R., Vidal, J.L.M. and Frenich, A.G., 2015. Systematic

Study of the Content of Phytochemicals in Fresh and Fresh-Cut

Vegetables. Antioxidants, 4(2), pp.345-358.

Alasalvar, C., Al-Farsi, M., Quantick, P.C., Shahidi, F. and Wiktorowicz, R., 2005. Effect of

chill storage and modified atmosphere packaging (MAP) on antioxidant activity,

anthocyanins, carotenoids, phenolics and sensory quality of ready-to-eat shredded orange

and purple carrots. Food Chemistry, 89(1), pp.69-76.

Irtwange, S.V., 2006. Application of modified atmosphere packaging and related technology in

postharvest handling of fresh fruits and vegetables. Agricultural Engineering

International: CIGR Journal.

Issa, A., Ibrahim, S.A. and Tahergorabi, R., 2017. Impact of Sweet Potato Starch-Based

Nanocomposite Films Activated With Thyme Essential Oil on the Shelf-Life of Baby

Spinach Leaves. Foods, 6(6), p.43.

Mangaraj, S., Goswami, T.K. and Mahajan, P.V., 2009. Applications of plastic films for

modified atmosphere packaging of fruits and vegetables: a review. Food Engineering

Reviews, 1(2), p.133.

Manolopoulou, Ε. and Varzakas, T.H., 2013. Effect of modified atmosphere packaging (MAP)

on the quality of ‘ready-to-eat’shredded cabbage. International Journal of Agricultural

and Food Research, 2(3).

Soltani, M., Alimardani, R., Mobli, H. and Mohtasebi, S.S., 2015. Modified Atmosphere

Packaging: A Progressive Technology for Shelf-Life Extension of Fruits and

Vegetables. Journal of Applied Packaging Research, 7(3), p.2.

Shayanfar, S., 2014. Modified atmosphere packaging for fresh produce. In Global Safety of

Fresh Produce (pp. 175-186).

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