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Modified atmosphere packaging of fresh produce relies on the attainment of desired gas concentration inside the package resulting from product respiration and package’s gas transfer. Systematic package design method to achieve the target modified atmosphere was developed and constructed as software in terms of selecting the most appropriate film, microperforations, and/or CO2 scavenger. It incorporates modeling and/or database construction on the produce respiration, gas transfer across the plastic film and microperforation, and CO2 absorption by the scavenger. The optimization algorithm first selects the packaging film and/or microperforations to have the target O2 concentration in response to the respiration and then tunes the CO2 concentration by CO2 absorber when it goes above its tolerance limit. The optimization method tested for green pepper, strawberry, and king oyster mushroom packages was shown to be effective to design the package and the results obtained were consistent with literature work and experimental atmosphere

Strategy and Software Application of Fresh Produce Package Design to Attain Optimal Modified Atmosphere