Tendring Pacific

The use of MAP when packing fruit, vegetables and salad can produce a 4 or 5 fold increase in the products” shelf life to exceed 1 month in many cases. Fresh fruit and vegetables continue to respire after packing, so by packing in a modified atmosphere of reduced oxygen and increased carbon dioxide inhibits the natural respiration of the fruit or vegetable and slows ripening.

Using packaging film with the correct oxygen and water permeability is important as packs with too low an oxygen content can initiate anaerobic respiration resulting in a shortened shelf life.

The best results when using MAP for fruit and vegetables are achieved by the correct combination of initial MAP gas concentrations and using packaging film with the correct permeability.

CheckMate 3

Significant products from our range for the salad and vegetable industry include:

• CheckMate 3 – O₂, O₂ /CO₂ Headspace Analyser
• CheckPoint II O₂, O₂/CO₂ Headspace Analyser
• MAP Check Combi II – PFC

To find out how our products and services can help, please contact Tendring pacific sales on 01223 492083 or via sales@tendringpacific.com