Resumo

OSPINA MENESES, Silvia Marcela  e  CARTAGENA VALENZUELA, José Régulo. Modified atmosphere: an alternative for food preservation. Rev. Lasallista Investig. [online]. 2008, vol.5, n.2, pp.112-123. ISSN 1794-4449.

The modified atmosphere technique consists on packing food in materials that produce a barrier against the diffusion of gasses, in which the gas environment has been modified in order to lower the respiration grade and the microbial growth, and also delaying the enzymatic development aiming to enlarge the usefulness time of the product. Depending on the demands of the food to be packed, an atmosphere with environments rich in CO₂ and poor in O₂ will be required. They reduce the respiration process in the products, keeping their physicalchemical, organoleptic and micro biological characteristics for a longer term.

Palavras-chave : Fruits; Vegetables; Food preservation; Modified atmosphere.

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