Innovation in food packaging is mainly represented by the development of active and
intelligent packing technologies, which offer to deliver safer and high-quality food products …

Physiological water loss is one of the many postharvest disorders in the fresh fruit industry.
Water loss initiates wilting, shrivelling, browning, loss in fruit texture, flavour, and saleable …

In recent years, microporous modified atmosphere packaging has been widely concerned
because of its adjustable air permeability and low processing cost. With the development …

Modified atmosphere packaging (MAP) technology has been commercially viable since the
1970s. Currently, MAP is extensively used worldwide to preserve the quality and extend the …

Abstract Modified Atmosphere Packaging (MAP) of fresh produce is a dynamic system that
relies on the modification of the atmosphere inside the package by the natural interplay …

Background The metabolic process and physiological activities of fresh fruit and vegetables
continue after harvesting and lead to quality reduction and waste enhancement. Modified …

The quality of fresh and fresh-cut (FC) fruit can be preserved by creating an optimal
atmospheric condition around the product. Extensive research has been reported on the …

Fresh fruit and vegetables are a major source of biologically active compounds essential for
human wellbeing. They are, however, perishable living products that require coordinated …

Transpiration and to a lesser degree respiration are two well-known processes of water loss
from fresh agricultural products, associated with visual and texture degradation. Neglecting …

Guava is a world-renowned fruit of climacteric nature. It is characterized as a perishable fruit
and has a short post-harvest shelf life when stored at room temperature. The objective of this …