Oxygen, carbon dioxide, and nitrogen

M. Ovando-Martínez, C. A. Ruiz-Pardo, A. E. Quirós-Sauceda, G. R. Velderrain-Rodríguez, G. A. González-Aguilar, J. F. Ayala-Zavala

Research output: Chapter in Book/Report/Conference proceedingChapter


© Springer International Publishing Switzerland 2016. Oxygen, carbon dioxide, and nitrogen are gases produced under modified atmosphere packaging (MAP). Nitrogen helps to prevent oxidation by displacing oxygen, whilst CO2 acts as a bacteriostatic. Each of them plays different roles in the biochemical and physiological responses of fruits and vegetables. Respiration rate and ethylene synthesis are among the roles affected by these gases. Changes in such biochemical responses influence the shelf-life and sensorial properties and maintain or increase the nutritional value of fresh produce. However, due to the differences in the biochemical and physiological responses among climacteric and nonclimacteric fresh produce, it is necessary to know which MAP conditions are optimal to have positive effect on the overall quality of fruits and vegetables.
Original languageAmerican English
Title of host publicationPostharvest Management Approaches for Maintaining Quality of Fresh Produce
Number of pages16
ISBN (Electronic)9783319235820, 9783319235813
StatePublished - 1 Jan 2016
Externally publishedYes


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