Effect different MAP’s on quality of precooked vegetables

Researchers at the Polytechnic Institute of Viana do Castelo - Escola Superior de Tecnologia e Gestão (IPVC-ESTG) in Portugal studied the effect of three modified atmosphere packaging (MAP) conditions, all with high CO₂ and residual or low O₂ contents, on the quality preservation of several species of precooked vegetables (cabbage, carrots, green beans and bell peppers). The study was carried out for different storage periods.
They found that the best preservation conditions were obtained with 0%O₂/40%CO₂, promoting a shelf life extension of almost 12 days more compared to commercial conditions presently used. An article about the research is published in Food Chemistry.
Click here for an abstract of the article.
Click here for more information about the NVC Course Food Packaging.

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