How can postharvest technologies such as modified atmosphere packaging, vacuum cooling, and ozone treatment be used to improve the quality and shelf life of fruits and vegetables?
Sudip Ghimire
Modified atmosphere packaging (MAP): This technology involves altering the composition of the air surrounding the produce in order to slow down the respiration rate, reduce ethylene production, and inhibit the growth of microorganisms. MAP can be achieved by using gas-impermeable films or containers that can control the concentration of oxygen, carbon dioxide, and nitrogen. MAP has been shown to extend the shelf life of many types of fruits and vegetables, such as berries, cherries, tomatoes, and leafy greens. Vacuum cooling: This technology involves rapidly lowering the temperature of the produce by exposing it to a vacuum environment. Vacuum cooling can reduce the heat generated during respiration and slow down metabolic activity, which can lead to better retention of quality and nutrients. Vacuum cooling can also help remove field heat from the produce, which can reduce the risk of spoilage and improve the efficiency of the cooling process. Vacuum cooling is commonly used for leafy greens, herbs, and berries. Ozone treatment: This technology involves exposing the produce to ozone gas, which has strong antimicrobial properties that can inhibit the growth of bacteria, fungi, and viruses. Ozone can also help break down residual pesticides and reduce the risk of cross-contamination during handling and storage. Ozone treatment can be applied by immersing the produce in ozonated water or using ozone generators to create a gaseous atmosphere. Ozone treatment has been shown to improve the quality and shelf life of various fruits and vegetables, such as grapes, strawberries, and lettuce.
Postharvest technologies such as modified atmosphere packaging (MAP), vacuum cooling, and ozone treatment can be used to improve the quality and shelf life of fruits and vegetables by reducing microbial growth, delaying ripening, and preserving freshness. Here are some ways in which these technologies can be applied:
Overall, these postharvest technologies can help improve the quality and safety of fruits and vegetables, while also reducing food waste and enhancing the efficiency of the supply chain.
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