Modified Atmosphere Packaging

Description

The Modified Atmosphere Packaging (MAP) is a packaging solution used to minimise food losses. During storage, harvest, handling, processing, transportation and distribution, more than 40% of fruits and vegetables are disposed of due to change in quality, colour, texture and food safety. One of the reasons for the losses from fresh produces is due to the improper packaging used, such as sacks and bamboo baskets which affects the quality of products.

Food losses can also be caused by one or more of the following reasons:

  • Microorganisms such as bacteria, yeast and moulds
  • The activity of food enzymes
  • Infestation by insects, parasites and rodents
  • The inappropriate temperature during processing and storage
  • Loss of moisture
  • Reaction with oxygen
  • Physical stress or abuse

With the Modified Atmosphere Packaging, we would be able to minimise such loses, through providing a controlled level of gas transmission in and out of the bag. This is achieved through replacing the air within the packaging with predetermined atmospheric gases (Oxygen, Nitrogen and Carbon Dioxide), hence extending the shelf life of fresh fruits and vegetables. The selection and ratio of the gases are dependent on the material that is being packed. These gases provide a balance and safe shelf-life extension with optimal organoleptic properties of the product.

*Temperature control is crucial as it will influence gas permeability properties of the film.

The MAP bag is also available in biodegradable or microperforated material and is ideal for applications in retail, export and storage.

Specifications

Specifications

  • Thickness (μm): 20-40
  • Humidity absorption 30oC and RH 75% (g.mm/m2.day.kPa): >15
  • Tensile Strength (MPa): >20
  • Breaking Strength (%): >200
  • Total heavy metal: below permitted level

Key Features

Product Features

  • Slow the ripening process and maintaining firmness
  • Retains chlorophyll for fresh green stems
  • Reduce moisture loss or dehydration
  • Maintain the nutritional value and flavour of produce
  • Reduce decay by directly inhibiting the growth of pathogens
  • Release excess humidity