The document discusses modified atmosphere packaging (MAP), a technique that alters the internal atmosphere of food packages to extend shelf life by reducing spoilage mechanisms such as oxidation, bacterial action, and mold growth. It outlines the main gases used in MAP, the methods of passive and active packaging, and provides specific atmospheric conditions for various fruits and vegetables. The advantages of MAP include improved food quality and extended shelf life, while disadvantages include high costs and potential risks of food-borne pathogens.

1. Made By: Zeshan Haider
Reg # 20-CUVAS-0345
FST 3rd semester (CUVAS)
P r o f e s s o r
Dr.Sheraz Ahmad
Modified Atmosphere Packaging

2. Introduction
Modified Atmosphere Packaging
CONTENTS
Chief Gases
Methods for Creating Atmosphere Condition
Advantages of MAP
Disadvantages of MAP

3. Intruduction
When a food product is packed in package material containing air, it can be spoiled by
three main mechanisms- simple oxidation, bacterial action, and mold growth.
However, these spoilage mechanisms can be suppressed to a great by packing the
food product in an appropriate modified atmospheric condition.
Oxidation
Mouldy Orangre

4. Modified Atmosphere Packaging
Modified atmosphere is the practice of modifying the composition of the internal
atmosphere of a food package in order to improve the shelf life. In this method air is
flush out from the packaging and replace it with a differnt gas or gas mixture.

5. Chief Gases
All of gases are naturally present in atmosphere. The main effects of chief gases
useable in this packing technique are:
1. Carbon dioxide (CO2): It actively eliminates growth of
bacteria and moulds.
2. Oxygen (O2): It causes oxidation of oil/ fat present in
food product. It also allows aerobic bacteria and mould
to survive.
3. Nitrogen (N2): It is essential inert. Presence of nitrogen
gas prevents the package collapse that can take place
because of high concentration of carbon dioxide.
Therefore, whenever required, the balance of modified
atmosphere is created with nitrogen.

6. Methods for Creating Atmosphere Condition
Two main methods for creating modified atmosphere
condition are discussed below:
1. Passive packaging
Passive packaging act as physical barrier between the product and envoirment
surrounding the package. In short, it provides protection from the external elements
such as air and moisture.
Meta cans, glass bottle, and many of the flexible packaging materials provide a
physical barrier between the product and envoirment .

7. 2. Active packaging
Active packaging can be established by using active chemical, oxygen,CO2, ethylene
scavengers or emitters. Matching scavengers or emitters can quickly create modified
atmosphere within sealed packages.
Oxygen scavengers

8. MAP conditions for Fruits
Commodity Temperature
(C°)
Humidity % Modified O2 Atmosphere
CO2
N2
Apricot 0-5 90 2-3 2-3 94-96
Orange 3-9 90-95 5-10 0-5 85-95
Banana 13-15 90-95 2-5 2-5 90-96
Strawberry 0-5 90-95 4-10 15-20 70-80
Apple 0-5 90 1-3 1-3 95-98
Blueberry 0-5 90-95 5-10 15-20 70-80
Peach 0-5 90-95 1-2 3-5 93-96

9. MAP conditions for Vegetables
Commodity Temperature
(C°)
Humidity % Modified
O2
Atmosphere
CO2
N2
Asparagus 0-5 95-100 1-2 5-10 94-96
Broccoli 0-5 95-100 2-5 5-10 88-94
Couliflower 0-5 95-98 3-5 2-5 81-95
Cucumber 8-12 90-95 1-5 0 95-97
Lettuce 0-5 95-100 2-4 0 97-99
Spinach 0-5 95-98 7-10 5-10 ---
Tomato 8-12 90-95 3-5 0-3 95-97

10. Advantages of MAP
MAP offers the following advantages:
i. Original quality of food product is retained.
ii. Texture, flavour and taste of food product are main tained.
iii. Hygienic stackable package which is free from product drip and smell is provided.
iv. Shelf life of the food item can be increased and retail waste is reduced.
v. Chemical preservatives are not required.
vi. Reduction in the microbial effects and aerobic growth of micro-organisms.

11. Disadvantages of MAP
Limitations of MAP are listed below:
i. Gases and packaging materials used in MAP are expensive.
ii. Capital cost of packaging machines is high.
iii. Costly examination is used to calculate desired gas compositions required.
iv. There are chances for possible development of food-borne pathogens.
v. Advantages of MAP are completely lost once the package or in case of leakage.
vi. In some cases, off flavors are developed when food is packed under MAP.

12. E N D
THANK YOU
Z e s h a n H a i d e r