Controlled and Modified Atmosphere Storage - Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes - page 145

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Controlled and Modified
Atmosphere Storage

G. Mazza and D. S. Jayas

TABLE OF CONTENTS

Introduction
Controlled and Modified Atmospheres for Fruits and Vegetables
Principle
Benefits and Concerns of CA and MA Storage
Methods for Creating and Maintaining MA
Storage Requirements and Quality Changes for Fruits and Vegetables
Fruits
Vegetables
Controlled Atmosphere Storage of Cereals and Oilseeds
Principle
Advantages and Limitations
Effect of Controlled Atmospheres on Mortality of Insects
Development of Insect Resistance to CA
Quality Changes in Grain Under CA Storage
Seed Viability
Nutrient Changes in Grain
Effect of CA on Fungi and Mycotoxins Production

References

INTRODUCTION

Controlled atmosphere (CA) and modified atmosphere (MA) storage are technolo-
gies for extending the shelf life of foods, especially fruits and vegetables; and for
eliminating pests in stored grains and oilseeds. The most important application of
CA and MA is for long-term storage of apples, but the shelf life of certain other
fruits (pears, sweet cherries) and vegetables (cabbage) can also be extended by these
methods. 1,2 In addition, there is considerable evidence that MA can extend the shelf
life of meat, fish, poultry, fresh pasta, sandwiches, eggs, and bakery products. 3-6
Because grains and oilseeds are more stable than high moisture foods (e.g., fruits,
vegetables, meats), CA and MA are used primarily for disinfestation rather than for
increasing the shelf life.