MODIFIED-ATMOSPHERE PACKAGING OF FRUITS AND VEGETABLES: REDUCING CONDENSATION OF WATER IN BELL PEPPERS AND MANGOES

Abstract

A dynamic model of gas and water vapor exchange in a package containing fresh fruit and vegetables was based on the Michaelis-Menten equation combined with Fick's diffusion law. A computer simulation evaluated package specifications which would provide best conditions for storage of a given commodity. Model predictions were confirmed by measured observations. Perforating the film greatly affected O 2 and CO 2 concentrations and water condensation, but not the in-package relative humidity. Bell peppers packaged in perforated film lost less weight and maintained higher quality during storage than fruit stored in open carton boxes and, at the same time, had lower decay levels than peppers kept in non-perforated packages. Perforating the film negated inhibition of ripening that prevailed for mango in non-perforated packages. Perforated packages retained most advantages of the modified atmosphere. Non-perforated film of the polyamide type had similar effects to perforated polyolefin film. Water condensation on the fruit and container walls was prevented by use of absorbers.