Using pinholes as tools to attain optimum modified atmospheres in packages of fresh produce

A mathematical model for the gas flow through a pinhole applying the Stephan–Maxwell laws was tested and used in estimating the atmospheric change in a cut onion package. The effects of pinhole variables such as length, number and diameter on the package atmosphere were then calculated from the model. Established mathematical model equations could well predict the changes in gas composition in packages by taking into consideration the end effect of pinholes. Modification of the package atmosphere was found to be strongly affected by the dimensions and number of pinholes in the packaging. Longer pinholes with smaller diameters accelerate modification of the package atmosphere to lower O₂ and higher CO₂ concentrations. The number of pinholes highly influences the degree the atmosphere is modified inside the package when their length is short, while increased pinhole length significantly decreased the dependence of the atmosphere on the number of pinholes. If the variables of pinhole dimension and number are combined with variety of permeable films it is possible to design a package for cut onions which, it is calculated, should create and maintain an optimum atmosphere in the range of 2–8% O₂ and 5–15% CO₂. © 1998 John Wiley & Sons, Ltd.     

Estimation of pressure and volume changes for packages of kimchi,a Korean fermented vegetable

Kimchi, a vegetable containing lactic acid bacteria, produces CO₂ gas because of its continued fermentation during storage, resulting in a pressure build-up and extensive expansion of its containers. This pressure build-up and volume expansion occurring in packaged kimchi constitute a serious problem, since it makes the product unattractive and difficult to market. As an attempt to solve this problem, a kinetic model for CO₂ production in kimchi during storage was established as a function of salt content and temperature to monitor the pressure and volume variations of the packages. The concentrations of CO₂ in headspace and CO₂ dissolved in brine were related by Henry's law, which allowed easy determination of CO₂ production from fermentation and offered a useful estimate of the CO₂ partial pressure in the packages. The CO₂ production in kimchi consisted of two stages of constant rate and could be described for both stages as R ${}_{\text{CO}{}_{\text{2}}\text{,i}}$=K_i exp(−E_ai/RT), where K_i is a function of salt content. In the model, the pressure and volume of the packages were presumed to be the sum of contributions of the CO₂ produced during the fermentation as well as O₂ and N₂ from entrapped air. Variations of pressure and volume due to temperature change were assumed to be governed by the ideal gas law. Measurements of pressure and volume for te kimchi packages stored both at constant and changing temperatures were in good agreement with the predicted values, thus confirming the validity of the proposed model. © 1997 John Wiley & Sons, Ltd.     

Modelling a modified atmosphere packaging system for fresh scallops (Argopecten purpuratus)

Seafood is a highly perishable food, which has a relative short shelf‐life. Modified atmosphere packaging (MAP) is a system that offers a way of extending the shelf‐life of seafood products, maintaining quality and inhibiting bacterial growth. The objective of this research was to study and determine the optimal conditions for packaging scallops in a modified atmosphere system, which includes CO₂/O₂/N₂ mixture, headspace:food ratio and storage temperature, utilizing an integrated mathematical model for MAP systems with its respective experimental validation. For validation purposes, two experiments were conducted, using gas mixtures of: (a) 45% CO₂/10% O₂/45% N₂; and (b) 60% CO₂/10% O₂/30% N₂. In addition, two experiments, at 6°C and 20°C, were conducted to obtain the shelf‐life model, utilizing the following gas mixtures: 30% CO₂/10% O₂/60% N₂; 45% CO₂/10% O₂/45% N₂; 60% CO₂/10% O₂/30% N₂; and 75% CO₂/10% O₂/15% N₂. Gas mixtures with CO₂ concentrations between 30% and 70% and different headspace:food ratios were tested during simulations. The optimal conditions for scallop storage were a 60% CO₂/10% O₂/30% N₂ gas mixture and a headspace:food ratio of 2:1. With these conditions, a simulated shelf‐life of 21 days was obtained. Optimal conditions consider maximum shelf‐life, an adequate film collapse criterion, and time to reach the pseudo‐equilibrium condition. The predictive mathematical model, coupled with experimental studies for specific products, can be efficiently utilized to evaluate packaging alternatives (size, material and selected thickness) for different temperatures and initial gas concentration scenarios of MAP products. Copyright © 2006 John Wiley & Sons, Ltd.     

Modified atmosphere packaging for green chili peppers

Modified atmosphere packages were designed and used for the packaging of green chili peppers. Respiration of green peppers at 10°C was characterized by the closed-system method as a function of O₂ and CO₂ concentrations, and was incorporated into mass balance equations of O₂ and CO₂ gases in order to predict the gas composition inside the package over time. From the prediction of atmospheres inside packages constructed of the available plastic films, three retail packages (110-g peppers) were designed and studied experimentally for their ability to modify the package atmosphere and to retain quality (moisture, ascorbic acid and chlorophyll). Pepper packages using 25 μm low-density polyethylene and 30 μm cast polypropylene could attain modified atmosphere close to the optimal gas concentrations (3% O₂ and 5% CO₂), and therefore provided better quality retention compared with unpackaged controls.     

Prediction of plastic film thickness based on gas permeability and validation with ‘Kyoho’ table grapes for optimal modified atmosphere packaging

Modified atmosphere packaging (MAP) storage has become a useful technique for extending the shelf life of fruit and vegetables. However, the success of MAP depends on many factors, including types of fresh products, storage conditions, and the characteristics of the packaging films. To achieve the optimal gas composition in the package headspace and improve the postharvest quality of fresh produce, the packaging film with appropriate barrier properties needs to be selected. This study aimed to predict the film thickness by applying produce respiration rate and package film permeability data measured in given product weight and storage conditions. An available film (eg, 25‐μm‐thick low‐density polyethylene) was used to pack fresh produce, and the respiration rate of fresh produce and in‐package O₂ and CO₂ concentrations at steady state were measured. Permeability of the film was calculated based on mass balance, and the thickness of the film could be predicted if the recommended target O₂ and CO₂ concentration was obtained from the literature. To validate the predicted thickness value, an experiment was conducted by packaging fresh table grapes in bags of the predicted thickness. The effect of packaging with different film thicknesses on the quality of the fruit was determined. The results showed good agreement between the predicted and the experimental in‐bag O₂ and CO₂ concentrations, and the MAP with predicted thickness (90 μm) film was more effective in maintaining postharvest quality of grapes during low‐temperature storage than the thinner films (30 and 60 μm) and the control.     

Effect of Pretreatment and Modified Atmosphere Packaging on Quality of dry Coleslaw mix

The aim of the study was to determine the effect of soaking in chlorinated water (100 ppm chlorine) or mild thermal treatment in water (55°C; 3 min) and modified atmosphere packaging on the quality and shelf life of dry coleslaw stored for 12 days at 4°C. Samples were packaged in low‐barrier film in modified atmosphere containing: 5/10/85, 20/25/55, 50/30/20, 70/30/0 %O₂/% CO₂/% N₂, and air atmosphere. In‐pack gas levels, sensory quality, microbial counts and cell permeability were determined. In comparison to non‐processed coleslaw, pretreatment of coleslaw, both consisting in soaking in chlorine solution and a mild thermal processing, resulted in a reduction by approx. 1 logarithmic cycle for counts of psychrophilic and lactic acid bacteria as well as mesophilic and psychrophilic yeasts, by 1 and 1.7 logarithmic cycle for coliform bacteria and by 2 up to 3 logarithmic cycles for Pseudomonas bacteria. Modified atmosphere (irrespective of its composition) used in product packaging was found to have no effect on the count of mesophilic bacteria. An elevated content of carbon dioxide in modified atmosphere (10, 25 or 30%) inhibited growth of psychrophilic bacteria and Pseudomonas bacteria up to 6 days of storage. In the case of coliform bacteria growth inhibition during storage was recorded both in the samples packaged in air atmosphere and in the atmosphere of 50/30/20 and 70/30/0 %O₂/% CO₂/% N₂. In samples packaged in the atmosphere of 70% O₂ and 30% CO₂ after 12 days the greatest cell permeability was recorded, which was connected with a deterioration of their microbiological quality. Copyright © 2015 John Wiley & Sons, Ltd.     

Effect of oxygen concentration on the shelf‐life of fresh pork packed in a modified atmosphere

Freshly slaughtered meat was packed in modified atmosphere packs (MAP) containing 5%, 15%, 25%, 35%, 45% and 55% O₂ along with 20% CO₂ in each package and stored for 8 days at 4°C. The samples were evaluated on the 8th day in terms of TVBN total volatile base nitrogen (TVBN) value, thiobarbituric acid reactive substances (TBARs) value, colour acceptability score, overall acceptability score and total microbial count. The result indicated better effects for 45% and 55% O₂‐containing MAP; however, the TBARs value of 45% O₂ atmosphere was significantly lower, without having significant differences in other evaluation criteria, than in the 55% O₂ package; hence 45% O₂ and 20% CO₂ gas mixture were selected as the most appropriate gas composition for fresh pork packaging. Copyright © 2005 John Wiley & Sons, Ltd.     

Comparison of Various Packaging Films for Mango Export

This study compared the effects of the use of various types of packaging films in maintaining quality, preserving bioactive compounds and extending shelf life of the ‘Nam Dok Mai’ mango. The principal techniques for maintaining the quality of mangoes are based on modified atmosphere packaging using highly gas‐permeable films and an ethylene‐removing mechanism. The films studied were non‐perforated highly gas‐permeable film, non‐perforated ethylene‐absorbing highly gas‐permeable film (HNPE), micro‐perforated highly gas‐permeable films (HMP) and common non‐perforated polyethylene film (LNP). These films were compared with non‐packaging treatment, which served as a control (C). Gas composition (O₂, CO₂ and C₂H₄) in the package headspace was monitored during storage at 12°C. The quality of mangoes were assessed by weight loss, colour (L* a* b*), texture, total soluble solids, titratable acidity, total phenolics, total flavonoids, ethanol concentration and sensory quality. Equilibrium‐modified atmospheres of 5 kPaO₂ + 5 kPaCO₂ and 4 kPaO₂ + 5 kPaCO₂ were achieved in the non‐perforated highly gas‐permeable film and HNPE packs, respectively. Carbon dioxide accumulation was observed in the HMP and LNP packs where CO₂ reached 17 and 10 kPa, respectively, after storage for 10 days. The shelf life of mangoes was extended to 40 days with HNPE, 35 days with HNP, and 30 days with HMP, as compared with 20 days with control and 5 days with LNP. HNPE, the film incorporated with fine particles of mordenite framework inverted‐type zeolite with ethylene‐absorbing ability, could further extend the shelf life of mangoes in addition to modified atmosphere packaging alone. Copyright © 2011 John Wiley & Sons, Ltd.     

Influence of Active Packaging on the Shelf‐life­ of Minimally Processed Fish Products in a Modified Atmosphere

The effectiveness of an innovative foam plastic tray, provided with absorbers for volatile amines and liquids, on the shelf‐life of different fish products packed under a modified atmosphere (40%CO₂:60%N₂), was evaluated in comparison with a standard tray. Fillets of sole (Solea solea), steaks of cod (Merluccius merluccius) and whole cuttlefish (Sepia fillouxi), placed in the two different kinds of trays, were kept at 3°C. Microbiological (TBC‐, Gram‐negative‐, H₂S‐producing bacteria and lactic acid bacteria) and chemical (surface pH, TMA headspace) analyses were carried out after 3, 7 and 10 days of storage. The new packaging, associated with a rigorous control of storage temperature, increased the shelf‐life up to 10 days. In fact, the innovative tray sequestrated the greater part of trimethylamine from the headspace and led to delayed microbial growth, especially of Gram‐negative and H₂S‐producing bacteria, and in addition it favoured the growth of bacterial strains such as Moraxella phenylpiruvica , which are not involved in off‐flavouring production (especially H₂S), because of their lypolitic activity. Copyright © 2001 John Wiley & Sons, Ltd.     

Quality changes of treated fresh‐cut tropical fruits in rigid modified atmosphere packaging containers

There has been increasing demand for various fresh‐cut tropical fruits. However, their short shelf‐life has limited the market increase of this product. Quality changes (firmness, colour, total soluble solids (TSS), titratable acidity (TA), sensory quality and microbial safety) of fresh‐cut mangoes, pineapples, melons and mixes of these fruits were evaluated. Chemical treatments to reduce browning, firmness loss and decay of fresh‐cut tropical fruits were investigated. The most effective agents for fresh‐cut mangoes, pineapples and melons were 0.1m ascorbic acid, 0.2m ascorbic acid and 0.2m ascorbic acid + 0.2m calcium chloride, respectively. Fresh‐cut tropical fruits were packaged in various rigid containers (PET, OPS and OPLA). Gas composition in the package headspace and time to reach steady‐state condition varied among fresh‐cut packaging systems and affected their quality and shelf‐life. The effects of package permeability of O₂ and CO₂ on quality and shelf‐life of the fresh‐cut products are discussed. Extended shelf‐life was observed in fresh‐cut mangoes, pineapples and mixes packaged in PET due to reduced O₂ and elevated CO₂ atmosphere. A modified atmosphere of 6% O₂ and 14% CO₂ achieved in PET extended the shelf‐life of fresh‐cut pineapples from 6 to 13 days. Accumulation of CO₂ may impart an off‐odour of fresh‐cut fruits. The results suggested that the shelf‐life of fresh‐cut fruits could be extended by using proper rigid containers. Suitable mixes to create optimal equilibrium modified atmosphere had a potential to extend shelf‐life of short shelf‐life fresh‐cut tropical fruits. Copyright © 2006 John Wiley & Sons, Ltd.     

Recyclable mono materials for packaging of fresh chicken fillets: New design for recycling in circular economy

The focus on sustainability and circular economy is leading to a need for development of new food packaging concepts, including recyclable materials that ideally consist of a single material in a monolayer system. This research was focused on the possibility of replacing complex multilayered material [amorphous polyethylene terephthalate/polyethylene (APET/PE)] with simple recyclable mono material [high-density polyethylene (HDPE)] for packaging of chicken fillets in modified atmosphere packaging (CO₂/N₂: 60%/40%). Bacterial growth measured as total viable count (TVC), lactic acid bacteria and Enterobacteriaceae, Brochothrix thermosphacta and Escherichia coli for chicken fillets packed in HDPE mono materials was compared with chicken fillets packed in APET/PE. TVC increased during the storage period (24 days) with high level of TVC count (7 log₁₀ CFU/g) recorded at Days 19–20 of storage in both HDPE and APET/PE material. No significant differences were recorded in off-odour between chicken stored in APET/PE compared with HDPE in CO₂/N₂ atmosphere during the storage period (samples were regarded as acceptable on the 24th day of storage). The drip loss increased in all samples during storage, and no significant differences between samples stored in different materials were recorded. Significant differences in bacterial growth were recorded between samples with different gas volume to product volume (G/P) ratio (Day 17), implying that higher G/P ratio is resulting in lower TVC count. The lowest G/P ratio caused the highest drip loss, whereas addition of CO₂ emitter reduced the drip loss to some extent. This research is very encouraging as it provides new insight into the use of monolayer materials as well as the importance of design for recycling in circular economy.     

Preservation of cold‐stored guavas influenced by package materials

The objective of this study was to evaluate the influence of package materials on the preservation of cold‐stored ‘Kumagai’ guavas. The treatments were: PO2, co‐extruded polyolephinic film with gas injection (5% O₂/5% CO₂/N₂); PO3, co‐extruded polyolephinic film with gas injection (5% O₂/5% CO₂/N₂); LDPE, linear low density polyethylene film; LDPE‐gas, linear low density polyethylene film with gas injection (3% O₂/8% CO₂/N₂); PVC, polyvinylchloride stretch film; PO1, co‐extruded polyolephinic film and control: non‐packaged guavas. Guavas were stored at 10 ± 1°C/80–90% RH for 21 days, and then transferred to room temperature. Gas composition within the package headspace was analysed during storage and the physical and chemical characteristics of the guavas were evaluated daily during ripening. The modified atmosphere provided by PO1 film was insufficient to promote the benefit of senescence control. Although PVC provided an atmosphere close to that recommended, it did not preserve the colour and pulp firmness. PO2, PO3, LDPE and LDPE‐gas retarded the senescence process of the guavas during 21 days at 10°C plus 2 days at room temperature, but harmed the normal ripening of guavas in some aspects. This can be explained by reduced O₂ and elevated CO₂ levels within these four packages. None of the packages influenced the titratable acidity and the soluble solids, but they did harm ascorbic acid synthesis. Copyright © 2005 John Wiley & Sons, Ltd.     

Effect of Initial Gas Flushing or Vacuum Packaging on the Ripening Dynamics and Preference for Kimchi,a Korean Fermented Vegetable

The effects of vacuum or modified atmosphere packaging conditions on the ripening dynamics of kimchi and sensory preference were investigated to determine the potential of initial atmospheric flushing as a method for improving quality at consumption. In all the packaging treatments (control of air, vacuumizing, CO₂ flushing and N₂ flushing), the partial pressures of O₂ and N₂ remained at nearly constant initial levels; therefore, the increases of package pressures were dominantly caused by the increases in the CO₂ partial pressures as a result of kimchi fermentation. The CO₂ production from kimchi was greater in the vacuumed and CO₂‐flushed packages. The initial vacuumed treatment helped to maintain relatively lower pressure during extended storage, and the pressure of the CO₂‐flushed package could have been reduced as a result of the high solubility of CO₂ in the aqueous product. Initial CO₂ flushing also provided the packaged product with a pleasant cool flavour at the properly ripened state.     

Effects of modified atmosphere packaging conditions on quality preservation of powdered infant formula

The effect of different modified atmospheres (100% N₂, 100% CO₂, 70% N₂/30% CO₂, 50% N₂/50% CO₂, and air) on the quality preservation of powdered infant formula was investigated by a storage test at 30°C. Metal can packages of 400 g per unit were stored for 493 days with periodic measurements of package gas composition and product quality attributes, which included peroxide value (POV), pH, titratable acidity, bifidobacteria count, hydroxymethylfurfural content, surface colour, and solubility. In the air package, POV as an oxidative quality index increased highly along with oxygen concentration decrease, reaching a maximum of 58.7 meq/kg lipid at 350 days. Compared with the air package, POV increase of the product was significantly lower, with all the O₂‐excluded modified atmosphere packages showing a maximum of 28.5 to 29.3 meq/kg at 350 days. Packages of high CO₂ concentration experienced a pH decrease and an acidity increase of the stored product caused by dissolution of CO₂. The count of bifidobacteria in the product was maintained higher after 119 days in the package of 100% CO₂ than in the other packages. Hydroxymethylfurfural content showed a slight increase after an initial period of slight decrease, with little difference among the package treatments. There were no significant changes in product solubility and surface colour during storage. Considering that the high CO₂ atmosphere helps the survival of bifidobacteria and protects the product from oxidation without negative effects on the other quality attributes, it is suggested for use in packaging of powdered infant formula.     

Modified atmosphere packaging of fresh produce using microporous earthenware material

Microporous earthenware sheets of 5.5–5.6mm thickness were fabricated with or without a glazing treatment by passing through a sequential firing procedure in a furnace. Their microstructure and gas permeability against oxygen and carbon dioxide were measured and examined for their usability in modified atmosphere packaging of fresh produce. Compared with plastic packaging materials, earthenware sheets with a high proportion of micropores had very high gas permeability and gave CO₂:O₂ permeability ratios close to 1. Glazing treatment smoothed the surface by clogging the pores on the surface and significantly decreased gas permeability, without affecting the internal microstructure of the earthenware. When the earthenware sheet was combined with a plastic box and used in packaging for strawberries and enoki mushrooms at 5°C, its unique permeability properties developed a modified atmosphere that was beneficial for preserving the quality of the produce. Changes in the earthenware's permeability characteristics due to moisture adsorption and condensation need to be resolved so that the dynamic changes occurring in package atmosphere over time can be better understood. Copyright © 2006 John Wiley & Sons, Ltd.     

Package Headspace Composition Changes of Chill‐Stored Perishable Foods in Relation to Microbial Spoilage

In order to find a convenient way to monitor and control the microbial quality and shelf life of chill‐stored perishable foods, microbial growth and package headspace gas concentration changes were measured during storage of three foods (seasoned pork meat, Manila clam and seasoned spinach) at 10°C, and their interrelationship was investigated. Aerobic bacterial count was the highest among the measured counts of microbial groups including specific spoilage organisms and thus may be potentially used as an index of microbial spoilage of the foods. Spoilage bacterial growth on the foods accompanied O₂ depletion and CO₂ build‐up in package headspace with some delay. There was a wide variation among the foods in the headspace package atmospheric change resulting from or related to microbial spoilage. Except for CO₂ production of Manila clam, lag times of the O₂ and CO₂ changes, determined by applying logistic function, amounted to 10^5.1–10^7.3 CFU/g, which is in the range of the microbial quality limit commonly used for shelf life determination. Overall, lag times of gas concentration changes may be used as an indicator of shelf life periods of perishable foods to a limited extent. Copyright © 2011 John Wiley & Sons, Ltd.     

Porous Ultrahigh Gas‐Permeable Polypropylene Film and Application in Controlling In‐pack Atmosphere for Asparagus

Porous polypropylene (PP) films with greater gas permeability and lower permeability ratios (β) than existing commercial films were developed for fresh produce packaging. PP containing high content of beta‐form crystal was biaxially stretched under controlled conditions. Resulting porous films with uniquely high oxygen transmission rate (OTR) of 2 659 000 cm³?m^?2?d^?1, water vapor transmission rate of 67 g?m^?2?d^?1, and β value of 0.76 was used as a “breathable window” attached to the less permeable commercial BOPP (biaxially oriented PP) lidding film. Various sizes/areas of the breathable windows were designed and tested on packaging asparagus of 400 g, at 5°C. Results demonstrated that in‐pack O₂ and CO₂ concentrations could be practically controlled and modified by changing areas of the breathable windows. Altered porous high OTR area directly affected total gas permeation of the package. Optimum gas composition of Ο₂ and CΟ₂ within the recommended controlled atmosphere for asparagus, stored at 5°C, was effectively created and maintained in the package containing 25 cm² breathable window (15% of total film lid's area). The shelf life of asparagus under optimum modified atmosphere was extended to 29 days, as compared with <3 days in the normal, low OTR tray sealed with BOPP lidding film. Clearly, these developed porous ultrahigh permeable PP films can be useful materials in designing high OTR package with desirable in‐pack O₂ and CO₂ concentrations. Copyright © 2013 John Wiley & Sons, Ltd.     

Influence of the Preservation Process on the Quality of Carp Fillets

An investigation was carried out on the microbiological quality of carp fillets linked to slaughtering methods, variation in temperature, storage time and packing as well as recording the main bacterial flora (total aerobic bacteria, Enterobacteria and Pseudomonas sp. and lactic acid bacteria). The results of this study showed the following. (i) The working room temperature (5–18°C) and dipping of the fillets in ice water did not have any influence on the microbiological quality of the carp fillets. However, for industrial purposes it would be more adequate to work at low temperature. (ii) The packaging process (air, vacuum or modified atmosphere) had significant effects on the microbiology of the fillets. (iii) Only those fillets under a modified atmosphere offered a shelf-life of 10 days or more (up to 14 days). (iv) MA packaging with 50% CO₂ gave the best results with regard to limiting microbiological growth. (v) Storage of the fillets at a temperature higher than 3°C should be prohibited as well as potential breaks in the cold chain.     

Effect of package size and temperature on the volume expansion of flexible permeable packages of Kimchi,a Korean fermented vegetable

The effect of package size and temperature on package volume expansion was investigated when P71197, a high CO₂ permeability film of amorphous nylon laminate structure, was applied to packaging kimchi, a Korean ethnic fermented vegetable. The volume expansion, after an initial lag period, rapidly reached a maximum and then either decreased or stayed constant. A higher temperature and a larger package caused greater volume expansion within the experimental time span. Based on the criterion of ≤0.8 ml/g as a tolerable volume change, the appropriate window of package size and temperature has been suggested. The expanded volume was found to consist mainly of CO₂ produced from kimchi, resulting in higher CO₂ concentrations for higher temperatures and larger package sizes. The effect of package size on the volume expansion and gas composition can be explained by the differences in the ratio of surface area to filled weight among the packages. The effect of storage temperature can be explained by the difference in activation energy between CO₂ production from the kimchi and gas permeation through the film. Copyright © 2001 John Wiley & Sons, Ltd.     

Evaluation of plastic packages for guava refrigerated preservation

Guavas cv. ‘Kumagai’ were packed in several plastic materials and stored at 10°C and 85–90% relative humidity (RH) for 7, 14, 21 and 28 days (+3 days at 25°C). The plastic materials studied were: multilayer co‐extruded polyolephine film with selective permeability (PSP), low‐density polyethylene film (LDPE), LDPE film with mineral incorporation (LDPEm) and heat‐shrinkable polyolephine film (SHR). Guavas not packed were taken as control samples. The physicochemical characteristics of the fruits, O₂ and CO₂ transmission rates of the packaging materials and gas composition at the package headspace were evaluated. The LDPE film, 69 µm in thickness, with the lowest permeability to both O₂ and CO₂, led to anaerobiosis and high CO₂ concentration inside the packages and promoted physiological disturbances and changes in fruit flavour. The SHR film, 15 µm in thickness, was the most permeable to CO₂ and had quite high O₂ transmission, which modified the inner atmosphere of the packages slightly. The fruits packed in this film showed a poorer quality than the controls, possibly due to the heat produced during the shrinking of the film. The LDPEm film, 24 µm in thickness, was almost as permeable to CO₂ but had reduced O₂ transmission, promoting an atmosphere of equilibrium of 3% O₂ and 4.5% CO₂. Fruits packed in this film kept their skin colour and pulp firmness, suitable for consumption up to 14 days. The PSP film, 35 µm in thickness, had the greatest O₂ transmission but just over half of the CO₂ transmission of LDPEm, promoting an atmosphere of equilibrium of 0.5% O₂ and 4.5% CO₂ inside the packages. Fruits packed in such packages kept their physicochemical characteristics up to 21 days. Copyright © 2001 John Wiley & Sons, Ltd.