1. The document discusses factors that influence the keeping quality of fresh produce, including quality of raw materials, product temperature, initial gas content, moisture content, film permeability, mechanical processes, and preparation and handling. 2. It provides graphs showing the relationship between quality attributes over time and potential repositioning strategies when quality is improved. 3. It explains the multidisciplinary approach needed for proper design of modified atmosphere packaging (MAP) and emerging MAP (EMAP), considering aspects like respiration rate, film properties, and chain conditions.

1. Factors influencing the keeping-quality
Advice : pretend you’re a single lettuce leave!
• Quality of raw-material
• Product temperature
& residence time
• Initial gas content (MA)
• Moisture content
• Film (permeability)
• Mechanical process
• Preparation & Handling
•……
Advice : determine the CCP (QACCP) based on this list
Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012

2. Biological variance a fact of life
Quality 5
(color,
smell, 4
texture)
score 3
2
1
0 5 10 15
Keeping Quality (days)
Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012

3. Re-positioning when improving?
Food Specia-
Service list
Quality 5
attribute Product
repositioning A
(color, 4
Product
smell, repositioning A B
texture, 3
…)
Discount
2 supermarkt
score
1
0 5 10 15
Keeping Quality (days)
Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012

4. Re-positioning when improving?
Quality 5
(color, “Near-fresh” products
smell, 4 (emerging market)
texture)
score 3
2
1
0 5 10 15
Keeping Quality (days)
Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012

5. Demands of a proper packaging
1. Proper design : Seduces consumers to buy
- - Essential aspect for non-users (first buyers)
2. Must fulfill the (organoleptic) expectations of consumers
- - Essential to make heavy-users out of light-users
This presentations
- - Essential to make no non-users out of light-users
3. Must be positions on the proper place in the supermarket
- Correct shelf; same shelf, recognizable
Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012

6. Respiration background of fresh-produce
Temperature
N2
H2O CO2
O2
Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012

7. Keeping quality of (fresh-cut) fruit
Type or tissue or origin
Produce size
Internal Stage of development
A. Respiration Climactic vs non-climactic
Mechanical damage
External Sanitize condition
Temperature product
Atmospheric condition (O2, CO2 C2H4)
Physical barrier (waxes, plastic films)
Type or tissue or origin
KQ of B. Transpiration Internal
Specie and variety
Fruit
Integrity and sanitary condition
External Relative humidity
Product temperature
Air movements
C. Ethylene Respiration Altitude
(plant hormone) Ripening Physical barrier (waxes, plastic films)
Loss of chlorophyll (undesirable in veg.)
Production of carotenoids and antocianines.
D. Maturity process
and ripening Starches conversion into sugars.
Changes in organic acids, proteins and fats.
Reduction in tannins and fungistatic compounds.
Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012

8. Factors affecting the respiration rate of fruits
Internal:
• Type of tissue or organ : Leaves > fruits > roots.
• Product size : bigger size < respiration rate.
• Stages of development : young leaves > respiration.
In fruits will depend on their classification as
climacteric or non-climacteric.
Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012

9. Perishability rate.
Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012

10. Factors affecting the respiration rates:
External:
• Mechanical damage and product’s sanitary condition.
• Temperature of external environment.
• Atmosphere composition (< Oxygen and CO2 <
respiration; > ethylene > respiration).
• Physical barriers (waxes, plastic films, etc.)
Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012

11. Effect of O2 on RR (Michaelis Menten)
Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012

12. Keeping Quality versus the respiration rates
Potatoes
Salads
Potatoes Swede
long
Strawberry
Objective of MAP Sprouts
Broccoli
Asparagus
Shelf life
Swede Peas
Spinach
Broccoli
Salads Sprouts
Asparagus
Strawberry
Peas
short
Spinach
low RESPIRATION high
Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012

13. Effect of packaging design
X ✔ X
Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012

14. Design of (E)MAP : multidisciplinary approach
Ketentemperatuur
Optimale steady-state-condities
CBL, pallet, stock verblijftijd
Ketenomstandigheden
Type machine
Marketing
& sales
Gasmenger
Gasmengsel op t=0
Proper Instellingen (flush)
Designed
Massa / headspace
(E)MAP
verhouding
Verpakkingsoppervlak (m2)
NPD
Film eigenschappen
Ademhaling
vh product (C)OTR Film (onbehandeld)
Land van herkomst
Verhouding
Aantal gaatjes per m2
mengsel
Seizoen Gat grootte
Type grondstof
Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012

15. Design of (E)MAP : multidisciplinary approach
Ketentemperatuur
Optimale steady-state-condities
CBL, pallet, stock verblijftijd
Ketenomstandigheden
Type machine
Marketing
& sales
Gasmenger
Gasmengsel op t=0
Proper Instellingen (flush)
Designed
Massa / headspace
(E)MAP
verhouding
Verpakkingsoppervlak (m2)
NPD
Film eigenschappen
Ademhaling
vh product (C)OTR Film (onbehandeld)
Land van herkomst
Verhouding
Aantal gaatjes per m2
mengsel
Seizoen Gat grootte
Type grondstof
TD/TECHNIEK
Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012

16. Design of (E)MAP : multidisciplinary approach
Ketentemperatuur
Optimale steady-state-condities
CBL, pallet, stock verblijftijd
Ketenomstandigheden
Type machine
Marketing
& sales
Gasmenger
Gasmengsel op t=0
Proper Instellingen (flush)
Designed
Massa / headspace
(E)MAP
verhouding
Verpakkingsoppervlak (m2)
NPD
Film eigenschappen
Ademhaling
vh product (C)OTR Film (onbehandeld)
Land van herkomst
Verhouding
Aantal gaatjes per m2
mengsel
Seizoen Gat grootte
Type grondstof
QA/QC
Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012

17. Design of (E)MAP : multidisciplinary approach
Ketentemperatuur
Optimale steady-state-condities
CBL, pallet, stock verblijftijd
Ketenomstandigheden
Type machine
Marketing
& sales
Gasmenger
Gasmengsel op t=0
Proper Instellingen (flush)
Designed
Massa / headspace
(E)MAP
verhouding
Verpakkingsoppervlak (m2)
NPD
Film eigenschappen
Ademhaling
vh product (C)OTR Film (onbehandeld)
Land van herkomst
Verhouding
Aantal gaatjes per m2
mengsel
Seizoen Gat grootte
Type grondstof
Klant en keten
Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012

18. Design of (E)MAP : multidisciplinary approach
Ketentemperatuur
Optimale steady-state-condities
CBL, pallet, stock verblijftijd
Ketenomstandigheden
Type machine
Marketing
& sales
Gasmenger
Gasmengsel op t=0
Proper Instellingen (flush)
Designed
Massa / headspace
(E)MAP
verhouding
Verpakkingsoppervlak (m2)
NPD
Film eigenschappen
Ademhaling
vh product (C)OTR Film (onbehandeld)
Land van herkomst
Verhouding
Aantal gaatjes per m2
mengsel
Seizoen Gat grootte
Type grondstof
Productontwikkeling en innovatie
Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012

19. Design of (E)MAP : multidisciplinary approach
Ketentemperatuur
Optimale steady-state-condities
CBL, pallet, stock verblijftijd
Ketenomstandigheden
Type machine
Marketing
& sales
Gasmenger
Gasmengsel op t=0
Proper Instellingen (flush)
Designed
Massa / headspace
(E)MAP
verhouding
Verpakkingsoppervlak (m2)
NPD
Film eigenschappen
Ademhaling
vh product (C)OTR Film (onbehandeld)
Land van herkomst
Verhouding
Aantal gaatjes per m2
mengsel
Seizoen Gat grootte
Type grondstof INKOOP
Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012

20. Respiration background of fresh-produce
Temperature
N2
H2O CO2
O2
Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012

21. Design of MAP and EMAP
Concentration O2, CO2 (%)
O2 concentration
Time (days)
Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012

22. Design of MAP and EMAP
1 1. Higher oxygen level
Concentration O2, CO2 (%)
2 2. Lower oxygen level
1
2
O2 concentration
Time (days)
Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012

23. Design of MAP and EMAP
Concentration O2, CO2 (%)
1. Open film :
high OTR,
O2 conc.
1
2
2. Closed film :
Low OTR
Time (days)
Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012

24. Optimisation of shelf life via MAP optimasation
1. Typical O2-concentration
2. More open film
(e.g. Perforated film)
Concentration O2, CO2 (%) 3. Gas flushing &
O2 concentration perforated film
3
2
Optimal O2
concentration
(EMAP)
1
Time (days)
Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012

25. Effect of scavangers (patent TOP/Perfotec)
1. Without scavanger
Concentration O2, CO2 (%)
2. With scavanger
1
O2 concentration
2
Time (days)
Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012

26. Design of MAP and EMAP
Classical MA packaging (MAP) Modern EMAP packaging
Concentration O2, CO2 (%)
CO2
CO2 conc
Target CO2
O2 O2 concentration
Target O2
Time (days) Time (days)
Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012

27. Design of MAP and EMAP
• What are the current research questions?
- How to choose correct film permeability?
- How to decide the amount of perforations?
- How to decide the size of the perforations?
• Our answer : a fast respiration meter + software
Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012

28. Launched at FreshConex 2010,
Sold via:
Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012

29. Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012

30. Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012

31. Design of MAP and EMAP - 2010
Launched at FreshConex 2010,
Sold via:
Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012

32. Design of MAP and EMAP - 2010
Respiration rate
Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012

33. Design of MAP and EMAP - 2010
EMAP
Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012

34. Design of MAP and EMAP - 2010
EMAP
• Better quality
• Extended shelf life
• Less losses
• More sustainable
Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012

35. Design of MAP and EMAP
Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012