Utilization of Different Modified Atmosphere Packaging (Map) on Postharvest Perishable Crops

The packaging or storage of harvested produce in an atmosphere different from the normal air concerning the concentration of N2, O2, and CO2 is called atmosphere modification. This technique is attained with the use of permeable polymer films as packaging materials or atmosphere generator – equipped storage facilities. The modified atmosphere also is the practice of modifying the composition of the internal atmosphere of a package (commonly food packages, drugs, etc.) to improve the shelf life. The experiment was laid out following the Randomized Complete Block Design. There was equally divided into three (3) replications and four (4) treatments. The following treatments were used in this study: Treatment 1 – Control (Expose or place in an open container); Treatment 2 – no hole; Treatment 3 – 10 pinprick diffusion holes; Treatment 4 – 10 puncher size perforations. On the other, to complete the experiment the following materials were used in this study: Generally fruits and vegetable quality deteriorated during storage as weight loss decreased and increased. Firmness decreased during the storage, regardless of the vegetable, and was the most important limiting quality factor for most vegetables evaluated. Changes in color usually followed in tissue firmness. Vegetable developed a dark coloration and overripe (over storage) appearance, became green to 75% yellow, and less bright green. Shriveled, wilted dry appearance developed when only textural and color changes were already noticeable at the same time as weight loss attained a maximum threshold, which was dependent on the vegetable evaluated. However, a significant linear correlation was found between the other treatments and parameters like weight loss, several days the crops become unfit for consumption and degrees of wilting. Therefore, maximum postharvest life, when the vegetable became unacceptable for sale to impaired visual quality under the different storage used in this study. Deterioration of vegetable, visual quality may not be exclusively attributed to water loss, but rather to a summation of many appearance defects, some of which may result from excessive loss of water.