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2014•Food Reviews InternationalRequires access

Recent Application of Modified Atmosphere Packaging (MAP) in Fresh and Fresh-Cut Foods

Min Zhang, Xiangyong Meng, Bhesh Bhandari, Zhongxiang Fang, Huizhi Chen

Open publisher page 105 citations

Abstract

Modified atmosphere packaging (MAP) has been applied in the food industry for about 90 years to extend shelf life and maintain quality of fresh and fresh-cut foods. Recently, MAP has experienced a rapid development in both scientific and industrial communities, which was one of the most appropriate and practical technologies for packaging fresh and fresh-cut produce. This paper reviews some recent developments of newly emerged MAP systems such as high-oxygen MAP, controlled MAP, and intelligent MAP and provides an overview of MAP applications for fresh and fresh-cut fruits, vegetables, mushrooms, meat, and aquatic products.

About this research paper

What this paper is about

Modified atmosphere packaging (MAP) has been applied in the food industry for about 90 years to extend shelf life and maintain quality of fresh and fresh-cut foods. Recently, MAP has experienced a rapid development in both scientific and industrial communities, which was one of the most appropriate and practical technologies for packaging fresh and fresh-cut produce. This paper reviews some recent developments of newly emerged MAP systems such as high-oxygen MAP, controlled MAP, and intelligent MAP and provides an overview of MAP applications for fresh and fresh-cut fruits, vegetables, mushrooms, meat, and aquatic products.

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OpenAlex reports 105 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

Modified atmosphere packaging (MAP) has been applied in the food industry for about 90 years to extend shelf life and maintain quality of fresh and fresh-cut foods. Recently, MAP has experienced a rapid development in both scientific and industrial communities, which was one of the most appropriate and practical technologies for packaging fresh and fresh-cut produce. This paper reviews some recent developments of newly emerged MAP systems such as high-oxygen MAP, controlled MAP, and intelligent MAP and provides an overview of MAP applications for fresh and fresh-cut fruits, vegetables, mushrooms, meat, and aquatic products.

Key concepts: Modified atmosphere, Fresh food, Fresh water, Shelf life, Vacuum packing, Food science, Environmental science, Food packaging

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