Application of Modified Atmosphere Packaging (Map) for Quality Retention in Minimally Processed Vegetables

In the context of modern food distribution, minimally processed vegetables (MPVs) offer consumers convenience and freshness but remain highly susceptible to quality degradation. Modified Atmosphere Packaging (MAP) has emerged as a non-chemical solution to extend the shelf life of such products by controlling internal gas composition. This study evaluates the effectiveness of different MAP gas ratios (O₂/CO₂/N₂) in preserving the color, texture, microbial load, and sensory quality of shredded carrots, sliced bell peppers, and spinach leaves. Preliminary data suggest that high-CO₂, low-O₂ mixtures significantly slow down respiration rates and microbial growth without compromising appearance or flavor. The findings highlight MAP as a vital postharvest innovation for fresh-cut vegetables in both retail and supply chain contexts.