Merve Gozde COSKUN, Perihan YOLCI OMEROGLU, Omer Utku COPUR

Increasing Shelf Life of Fruits and Vegetables with Combined System of Modified Atmosphere Packaging and Edible Films Coating

After harvest, fruits and vegetables continue to loss their quality under the influence of their ongoing vitality and physical factors occurred during transport, storage and shipment. To bring an alternative and novel solutions to shelf life problems of foods, modified packaging technology (MAP) was developed both for consumers who conscious about food safety and manufacturers who seek products with longer shelf life. MAP is conducted in two ways as active and passive MAP. The more commonly applied active MAP technology involves the aplication of various combinations of gases (N2, O2, and CO2) suitable to type of the product and packaging material. In recent years, MAP has begun to be used with edible film coating. In this way, the permeability of the packaging material is minimized; the microbial, physical and physicochemical degradation of foods can be prevented or decreased and both the aroma-flavor-structures and the quality of the products can be improved. This will have a significant advantage, especially in exports, because it provides a longer shelf life for crops. In this review, the principle of combined system of MAP and edible coating technology, its applicationin to different type of fruit and vegetables and its effects on the quality of the products are aimed to be explained.

Keywords:

Edible films and coating, fruit and vegetables, MAP technology,

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