ABSTRACT

Immediately after harvest, the sensorial, nutritional, and organoleptic quality of fresh produce will start to decline as a result of altered plant metabolism and microbial growth. This quality deterioration is the result of produce transpiration, senescence, ripening-associated processes, wound-initiated reactions, and the development of postharvest disorders. In addition, microbial proliferation contributes markedly to postharvest quality loss. The relative importance of individual deterioration processes in determining the end of the shelf life will depend upon specific product characteristics as well as upon external factors. Low temperature and proper hygienic handling of the material are the prime factors that control these processes. In addition, modified-atmosphere packaging (MAP) is a preservation technique that may further minimize the physiological and microbial decay of perishable produce by keeping them in an atmosphere that is different from the normal composition of air [1–6].