In the present work we studied the possibility of application of Modified Atmosphere in fruit, fresh or minimally processed products in food operators whose application of this method of packaging brings operational benefits by allowing greater rationalization of facilities and human resources, as well as the increase of the shelf-life of product. In order to verify this hypothesis, it was conducted a survey on the main products to be drawn up (mango, melon, pineapple, Apple, herbs, fresh salads and mushrooms) with regard to the behavior in modified atmosphere at the level of O2 and CO2 and shelf life. It is suggested a new technology that allows an active modification of the atmosphere, by reading “In situ” of respiratory rates and adaptation of a calculated number of microperforation in a package. A preliminary draft of a consortium was created between the University, a hoteling company, a catering company, and a supplier of the technology. The outline of the draft will be submitted on form at the Eureka initiative program.

Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia