MODIFIED ATMOSPHERE PACKAGING (MAP)

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MODIFIED ATMOSPHERE PACKAGING (MAP)

• DR. I MADE S. UTAMA
• (POSTHARVEST SPECIALIST)
• FAKULTAS TEKNOLOGI PERTANIAN
• UNIVERSITAS UDAYANA

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PERTIMBANGAN FISIOLOGIS

• Respirasi
• C6H12O6 O2 -------? CO2 H20 Energi (ATP)
  PANAS

Karbon dioksida
Energi Panas ATP
OKSIGEN
Air
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DEFINITION

• Modified atmosphere is a condition of atmosphere
  (normally in a package of commodity) around the
  commodity that is different from that of air
  (78.08 N2, 20.95 O2, and 0.03 CO2).
• Usually this involves reduction of O2 and/or
  elevation of CO2 concentrations.
• Modified atmosphere packaging (MAP) involves the
  exposure of produce to the atmosphere generated
  in a package by the interaction of produce, the
  package and the external atmosphere.
• Different additives that may affect the
  atmosphere may be introduced into the package
  before it is sealed.
• The main feature distinguishing MAP from
  controlled atmosphere (CA) is that , in the case
  of MAP, active human involvement stops at the
  moment of sealing.
• Wide spectrum of techniques of MAP from
  Individual sealed packaging to the more intricate
  control of microorganisms in the new package of
  salad bar items.
• MAP is a multidisciplinary technology of
  maintaining freshness that utilises basic
  principles of chemistry, physics, plant
  physiology and pathology, microbiology, food
  science, engineering, polymer chemistry.

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The MAP System
Plastic Film Area Volume Permeability
O2 Permeability CO2 thcikness
CO2i
CO2e
O2i
O2e
Produce Weight Oxygen uptake CO2 Production
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MAP should be considered as a supplement to
proper temperature and relative humidity
management
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PRINCIPLES OF MAP

• MAP is a dynamic system during which respiration
  and permeation occur simultaneously.
• Factor affecting both respiration and permeation
  must be considered when designing a package.
• Commodity mass, temperature, O2, CO2, and C2H4
  partial pressure and stage of maturity are known
  to influence respiration in a package.
• Type, thickness, intended holes, and surface area
  of packaging film, as well as temperature, RH,
  and gradient of O2 and CO2 partial pressures
  across the film, are known determinant of
  permeation.
• Package equilibrium or steady state is defined as
  the point at which the commodity CO2 production
  and O2 consumption rates are equal to the
  permeation rates of the respective gases through
  a package at a given temperature.
• Poorly designed package will become anaerobic or
  develop unacceptable levels of CO2 before
  equilibrium is achieved.

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CO2
Gas concentration (O2 and CO2)
O2
0.03
Time
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Kader et al. (2002)
Potential harmful effects
Potential benefits

• Retardation of senescence
• Reduction of fruit sensitivity to ethylene action
• Alleviation of certain physiologiical disorders
• Directly and indirectly affect postharvest
  pathogens
• Useful tool for insect control in some commodities

• Initiation or aggravation of certain
  physiological disorders
• Irregular ripening of fruits
• Off-flavor and off-odors
• Susceptibility to decay may increase
• Sprouting and retardation of periderm development
  are stimulated in some root and tuber vegetables,
  such as potatoes.

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Ben-Yehoshua et al. (1993)
Disadvantages
Advantages

• Reduction of weight loss, desiccation and
  shriveling
• Delay of ripening
• Alleviation of chilling injury
• Semicentralised manufacturing option
• Expanded radius of distribution system
• Reduction of labor and waste at the retailer
  level
• Quality advantages such as colour, moisture,
  flavour and maturity retention
• Excellent branding option
• Reduction of handling and distribution of
  unwanted or low grade produce
• Quality advantages transferred to the consumer

• Requirement of additional investment in machinery
  and labor in the package line
• Risk of spoiled produce due to improper packaging
  of temperature abuse
• Possible occurrence of new risk of
  microbiological safety due to possible
  development of anaerobic pathogenis flora
• Plastic film may be environmentally undesirable
  unless effective recling is installed
• MAP technology is still unavailable for most
  produce

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MAP for fruits and vegetables

• Various films have been used for packaging FV to
  minimize respiratory anaerobiosis and potential
  microbiological hazards
• In China and Japan sealed-packaging has become a
  common new technique for citrus fruit storage.
• Sealed-package of many FV are commonly available
  on the shelves of supermarket.
• One of the novel approaches in MAP of FV is the
  introduction of a gas mixture of desirable
  composition into a package before sealing.

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CO2
21 15 10
5 0
Strawberry
Cherry
Mango, papaya, pineaple
Grapefruit
Banana
Orange
Grape
0 5 10 15
21 O2
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CO2
21 15 10
5 0
Mushroom
Asparagus
Leek
Spinach
Tomato
Bell pepper
Lettuce
0 5 10 15
21 O2
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Modified humidity packaging

• RH in a plastic package is usually very high.
• Reduction in RH to an optimal amount may be
  critical for the success of MAP
• Research CaCl2, Sorbitol, NaCl, xylitol and KCl
  sealed with one mature tomato fruit at 20C in
  simulated package for 48 days resulted in stable
  RH of 35, 75, 75, 80 and 85, respectively.
• RH was a function of the ratio of chemical and
  fruit mass
• The storage life of package red-type tomato fruit
  at 20C was extended from 5 days using no pouch to
  15-17 days with a pouch containing NaCl.

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Interactive and microporous film

• MAP application may require packaging materials
  capable passing controlled quantities of water,
  O2, CO2, C2H4 in order to control concentration
  of these gases in the internal package
  environment and to avoid anaerobiosis.
• Emerging of a new technology Smart packaging or
  active packaging
• Active packaging could be the use of chemicals to
  absorb of gases.
• Microporous film a) intentionally perforated
  with very small orifices which pass gases at a
  very slow rate relative to the total area, b) the
  perforations contain intentional additives.

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Future Research Needs
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TERIMA KASIH