Passive versus Active Packaging
Passive versus Active Packaging
Passive versus Active Packaging
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Permeabilities and Permselectivity for Selected<br />
Produce to Give Opt Atmosphere<br />
(1 mil, 4°C, mL·mil/cm 2 .hr.atm)<br />
P O2 P CO2 CO 2 /O 2<br />
Strberry 0.245 0.26 1.1<br />
Lettuce 0.049 0.47 9.5<br />
Broccoli 0.032 0.07 2.2<br />
Carrot 0.017 0.06 3.7<br />
Apple 0.017 0.10 6.3<br />
Celery 0.014 0.04 3.2<br />
Cabbage 0.008 0.03 3.0<br />
Grn Peppr 0.007 0.04 6.0<br />
Release of MCP from <strong>Packaging</strong><br />
Materials<br />
CH 2<br />
HC = C – CH 3<br />
8
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