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Abstract
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Atmospheric composition plays a key role in preserving fresh produce quality, delivering healthy produce to consumers and reducing postharvest losses. The composition of atmosphere consists of O2, CO2, N2, Ar, partial values of other gases and variable amounts of water vapor at 20 °C. Alteration in the atmospheric gases around the fruits and vegetables was developed in the form of controlled atmosphere (CA) storage and modified atmosphere (MA) packaging to keep the quality of fresh crops and reduce postharvest losses during handling. Recently, the invention of new CA storages and MAP technologies such as dynamic CA and smart MAP also have a great potential in maintaining the quality of horticultural products and expanding the global export of products with the least loss. The recommended O2 levels in MA packaging for fruits and vegetables is 1–5% for both safety and quality, while moderate concentrations of CO2 (10–20%) are common for microbial prevention. Recently, a combination of biomaterials along with MAP, especially in fresh-cuts, has been used to preserve and improve the organoleptic quality and longevity of fruits and vegetables. This chapter aims to provide detailed information about the importance and management of atmospheric composition on the visual and edible quality of horticultural crops.
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