MAP for bananas

28 January 2016

Researchers at the Universidad Nacional de Colombia developed a mathematical model to describe the evolution of the O2, CO2 and ethylene in a modified atmosphere packaging (MAP) system for Cavendish bananas. The model was validated by packaging the fruit in perforated bags of polypropylene and low density polyethylene.
They found that it was possible to satisfactorily describe the experimental evolution of the gas content in the headspace of the packages, obtaining coefficients of determination of 0.93 for the O2 levels, 0.90–0.91 for the CO2 levels, and 0.89–0.93 for the ethylene levels. An article about the research is published in the International Journal of Food Science & Technology.
Click here for an abstract of the article.
Click here for more information about the NVC Course Food Packaging.

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