Active and intelligent packaging for reducing postharvest losses of fruits and vegetables

Reducing postharvest losses will not only add a sizable quantity to the global food supply, but also reduce the need to intensify food production, as well as minimizing the environmental impacts of food production. Optimal packaging solutions should reduce the risks of both microbiological spoilage and physiological disorder. Successful implementation of modified atmosphere (MA) packaging depends on the correct choice of appropriate package parameters from virtually countless options. The materials typically used for MA packaging of fresh produce, such as polyethylene and polypropylene films, have functional limitations. MA and modified humidity (MH) packaging have the potential to extend the shelf-life of fresh and minimally processed fruits and vegetables by limiting oxidative processes, controlling decay, and reducing water loss. Researchers have developed various forms of sensors for the detection of spoilage volatiles to determine the quality of products in real time.