PROCESS DESCRIPTION

If fruit and vegetables are packed in air, they are exposed to atmospheric conditions which can lead to undesirable changes to the product. The main influences here are oxidation by atmospheric oxygen as well as microbial infestation by bacteria and mould. These unwanted influences can be suppressed or reduced by packing under a modified atmosphere (MAP: Modified Atmosphere Packaging). Furthermore, the natural respiration rate of the product is supported by the choice of suitable gas mixture and packaging materials.