title: The role of packaging film permselectivity in modified atmosphere packaging.
abstract: Modified atmosphere packaging (MAP) is commercially used to increase the shelf life of packaged produce by reducing the produce respiration rate, delaying senescence, and inhibiting the growth of many spoilage organisms, ultimately increasing product shelf life. MAP systems typically optimize O(2) levels to achieve these effects while preventing anaerobic fermentation but fail to optimize CO(2) concentrations. Altering film permselectivity (i.e., beta, which is the ratio of CO(2)/O(2) permeation coefficients) could be utilized to concurrently optimize levels of both CO(2) and O(2) in MAP systems. We investigated the effect of modifying film permselectivity on the equilibrium gas composition of a model MAP produce system packaged in containers incorporating modified poly(ethylene) ionomer films with CO(2)/O(2) permselectivites between 4-5 and 0.8-1.3. To compare empirical to calculated data of the effect of permselectivity on the equilibrium gas composition of the MAP produce system, a mathematical model commonly used to optimize MAP of respiring produce was applied. The calculated gas composition agreed with observed values, using empirical respiration data from fresh cut apples as a test system and permeability data from tested and theoretical films. The results suggest that packaging films with CO(2)/O(2) permselectivities lower than those commercially available (<3) would further optimize O(2) and CO(2) concentration in MAP of respiring produce, particularly highly respiring and minimally processed produce.
authors.affiliation: Department of Food Science, Stocking Hall, Cornell University, Ithaca, New York 14850, USA.
authors.forename: Tareq
authors.initials: T
authors.lastname: Al-Ati
authors.forename: Joseph H
authors.initials: JH
authors.lastname: Hotchkiss
mesh_terms: D002245:Carbon Dioxide / Q000032:analysis; D005285:Fermentation; D005516:Food Microbiology; D018857:Food Packaging / Q000295:instrumentation* / Q000379:methods*; D005519:Food Preservation; D005638:Fruit; D027845:Malus; D010100:Oxygen / Q000032:analysis; D010539:Permeability; D020959:Polyethylene; D013997:Time Factors
chemical_list: D002245:Carbon Dioxide; D020959:Polyethylene; D010100:Oxygen