Passive MAP extends shelf life of ready-to-eat orange segments

Researchers at the Universidad de la República in Uruguay studied the application of passive modified atmosphere packaging (MAP) for shelf life extension of enzymatically and nonenzymatically peeled orange segments. Oranges were washed, sanitized and peeled by applying vacuum pulses only (vacuum peeling) and vacuum pulses followed by incubation in enzymatic solution (enzymatic peeling).
Passive MAP in polypropylene at a reasonable storage temperature (7C) resulted to be an inexpensive technology that can extend segment shelf life in eventual cold storage of orange segments. Both types of segments benefited from MAP. An article about the research is published in the Journal of Food Quality.
Click here for an abstract of the article.

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