Effect of modified atmosphere packaging on shelf life and quality retention of fresh-cut vegetables

Abstract

How long can fresh-cut vegetables stay acceptable without chemical preservatives? This research examined modified atmosphere packaging (MAP) effects on shelf life of five fresh-cut vegetables stored at 4°C for 15 days. Four treatments were tested: ambient air, 3% O₂, 10% CO₂, and combined 3% O₂ + 10% CO₂. The combined MAP reduced weight loss by 67.3%, kept microbial counts 1.8-2.3 log CFU/g lower, and maintained firmness above acceptability thresholds for 12 days. These findings support combined low-O₂/high-CO₂ packaging as a practical non-chemical preservation approach.