Modified Atmosphere Packaging

Modified Atmosphere Packaging

Modified Atmosphere Packaging is used for packaging fruits and vegetables to help extend the shelf life and retain product quality. The MAP procedure reduces the amount of oxygen present in the space of the product packaging. Additionally, it can stop the evaporation of water. Other gases are frequently used to replace the oxygen inside the package.

The packaging helps to control the transmission levels of gases and extend the shelf life of fruits and vegetables. Oxygen, Carbon Dioxide, and Nitrogen are the common gases injected into the packaging to provide a safe and balanced shelf-life extension for food products.

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  • Slows down the ripening process and maintaining firmness
  • Retains chlorophyll for fresh green stems
  • Reduce moisture loss or dehydration
  • Maintain the nutritional value and flavour of produce
  • Reduce decay by directly inhibiting the growth of pathogens
  • Release excess humidity
  • Thickness (μm): 20-40
  • Humidity Absorption 30oC and RH 75% ( >15
  • Tensile Strength (MPa): >20
  • Breaking Strength (%): >200
  • Total Heavy Metal: Below permitted level

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