Influence of initial gas modification on physicochemical quality attributes and molecular changes in fresh and fresh-cut fruit during modified atmosphere packaging

The quality of fresh and fresh-cut (FC) fruit can be preserved by creating an optimal atmospheric condition around the product. Extensive research has been reported on the application and effects of initial gas modification on fruit quality. Active modified atmosphere packaging (MAP) is a commonly applied postharvest technology to maintain quality and extend shelf life of fresh fruit; however, the response of individual fruit types to the exposed atmosphere widely varies depending on gas composition and storage condition. Hence, as the demand for active MAP application increases, identifying and understanding the role of gases used for active MAP, their mechanism and effects on the quality of fresh and FC fruit becomes more relevant. This review examined the effects and mechanisms by which initially modified atmosphere affects the quality of fresh and FC fruit with respect to physicochemical quality, and composition of organic acids, bio-active compounds, and secondary metabolites. The review further highlighted on the application of genomic tools towards better understanding molecular changes in fruit subjected to MAP during postharvest handling.