4. Effects of Combined Treatments with Modified-Atmosphere Packaging on Shelf-Life Improvement of Food Products

  1. Rajeev Bhat2,
  2. Abd Karim Alias2 and
  3. Gopinadhan Paliyath3
  1. Shengmin Lu and
  2. Qile Xia

Published Online: 16 JAN 2012

DOI: 10.1002/9781119962045.ch4

Progress in Food Preservation

Progress in Food Preservation

How to Cite

Lu, S. and Xia, Q. (2012) Effects of Combined Treatments with Modified-Atmosphere Packaging on Shelf-Life Improvement of Food Products, in Progress in Food Preservation (eds R. Bhat, A. Karim Alias and G. Paliyath), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781119962045.ch4

Editor Information

  1. 2

    Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia

  2. 3

    Department of Plant Agriculture, University of Guelph, Guelph, Canada

Author Information

  1. Institute of Food Processing, Zhejiang Agricultural Sciences, Hangzhou, People's Republic of China

Publication History

  1. Published Online: 16 JAN 2012
  2. Published Print: 10 FEB 2012

ISBN Information

Print ISBN: 9780470655856

Online ISBN: 9781119962045



  • biocontrol;
  • chemical treatment;
  • food products;
  • modified-atmosphere packaging;
  • physical treatment


Raw, minimally processed and processed foodstuffs deteriorate in sensory quality and reduce in shelf life due to inner physiological metabolism, microbial spoilage, oxidation of lipids, and poor handling in temperature, moisture, sanitation and packaging management. Many treatments including physical, chemical and biological means have been employed to control postharvest diseases, microbial contamination, oxidative decomposition, and quality deterioration of food products. Modified-atmosphere packaging (MAP) is one of the most efficient preservation techniques. This chapter introduces the latest research progress on shelf-life improvement of food products rendered by MAP in combination with other treatments. They are classified into three categories: (i) physical treatments, including low temperature, high pressure, g-irradiation, UV-C radiation, heat treatment, and films; (ii) chemical treatments, including sanitizers such as sulphite, chlorine, ozone, chlorine dioxide, lactic acid, hydrogen peroxide, peroxyacetic acid, and phosphate, etc., antibrowning agents such as EDTA, 4-hexylresorcinol, ascorbate/citrate, etc., antioxidants such as rosemary extract and ascorbic acid, natural products such as essential oils, and others such as oxygen scavengers; and (iii) biocontrol, including Lactobacillus fermentum inoculation, yeast antagonists, and nisin. Several treatments are presently considered to be promising. The benefits and restrictions as well as practical outlook for the use of conventional and innovative means are discussed.