Modified atmosphere storage of grains meats fruits and vegetables

Consumer demand for more natural, minimally processed and fresh foods is increasing. Modified atmosphere storage is a well-proven technology for preserving natural quality of food products in addition to extending the storage life. Extensive research has been done in this research area around the globe for many decades. Modified atmosphere storage is one of the most successful preservation techniques suitable for wide varieties of agricultural and food products. Grain farmers are seeing advantage in using this method as strict regulations are enforced on the use of other chemical preservation methods. Success of modified atmosphere storage of grains depends on the airtightness of the grain bins and research is needed to find the techniques to improve the sealability of the existing grain bins. It is widely practiced in the meat industry for preserving primal and sub-primal cuts. Modified atmosphere packaging is also commercially successful for preserving certain fruits and vegetables. With the vast basic and fundamental knowledge available on this subject, the research in this area is taking a new dimension to suit the new consumer trends and demands. There are new interests in applying this technique to the consumer-ready products in the meat industry. This technique can be integrated with active or interactive packaging to improve the control over the package atmosphere to achieve superior product quality and safety. Time-temperature indicators on the packages to show the remaining storage life of the food product would improve food safety and inventory control. In this paper, published research on modified atmosphere storage specifically on grains, meats, fruits and vegetables is critically reviewed and opportunities for future research are explored. (C) 2002 Silsoe Research Institute. Published by Elsevier Science Ltd. All rights reserved.