Modified Atmospheric Technology to extend shelf life of fresh produce

This study emphasizes evaluating postharvest handling practices among marketers, wholesalers, and exporters of perishable vegetables. The research focused on the postharvest management of organically produced green vegetables, specifically okra, intended for export markets. The objective of this paper is to study a new laminate structure with modified atmospheric packaging. Approximately 30% of freshly harvested green vegetables are lost during transportation, with a shelf life of 4 to 7 days observed. This study examined these vegetables under various packaging combinations and storage temperatures. Packaging materials included perforated and non-perforated bags made from low-density polyethylene (LDPE) and polypropylene (PP) and the new laminate structure. Two storage temperatures, 11ºC and room temperature, were determined for this study. A combination of gases was used for this study, nitrogen carbon dioxide and oxygen were used. The study forces different volumes of carbon dioxide used in a regular LDPE or PP bag and inside the new laminate structure. Pods were placed in a laminated bag, flushed with a calculated amount of carbon dioxide, nitrogen and oxygen, and the pouch was sealed at a fixed temperature and pressure. These bags were stored at both 11ºC and room temperature. This study proves the use of a laminate structure with good oxygen and carbon dioxide barrier which helps to modify the packaged vegetables environment for storage and transportation. This method in turn will help us to reduce food waste happening around the world. With just a small set up of machinery a repackers or exporters can achieve good results for their green vegetation, and the product will be saleable unit once it reaches retail shelf. There are always issues with the current packaging method where perforated bags made of LDPE are used. In some cases, completely sealed bags are made up of polypropylene. Both bags materials are not good barriers to gases. They cannot be packed using MAP technology due to their poor gas barrier property. To overcome the limitations of protection modified atmospheric solutions are used with a high barriers laminate bag in combination with controlled carbon dioxide flushing to reduce respiration and oxidative deterioration. For this study we are focused on okra since they have approximately similar respiration rates like beans and broccoli. By using the correct amount of carbon dioxide inside the bag, this MAP technology will help with the most sensitive commodity available for sale. The objective of this study was to develop post-harvest management options that will delay senescence to optimize marketing of green vegetables like beans, broccoli and okra pods without loss of quality.