An essential advantage of EMA is its ability to prevent pinking in prepared leafy greens, a common issue caused by oxidative stress. By limiting oxygen levels while maintaining adequate carbon dioxide, EMA suppresses polyphenol oxidase activity, thereby preventing unwanted color changes.
Achieving optimal EMA conditions depends on several factors. Produce respiration rate—affected by temperature, variety, size, maturity, and processing severity—determines gas exchange requirements. Packaging film permeability is another key variable, influencing the equilibrium gas composition. Additionally, pack volume, surface area, and fill weight impact how quickly the desired atmosphere is established. Light exposure can further modify respiration rates, affecting EMA effectiveness.
Advancements in EMA technology now integrate intelligent packaging, such as oxygen scavengers and CO₂ emitters, to maintain precise gas levels. Recent research also explores bio-based, biodegradable films that provide selective permeability while reducing environmental impact. As consumer demand for fresh, minimally processed food grows, EMA packaging continues to evolve, offering sustainable solutions to enhance produce quality, safety, and longevity.
By optimizing EMA conditions, the fresh produce industry can significantly reduce food waste and enhance supply chain efficiency.
The Role of Equilibrium Modified Atmosphere in Preserving Fresh Produce
