Modified Atmosphere Packaging


During harvest, handling, storage, transportation, process and distribution of fruits and vegetable product, more than 40% are being disposed, and one of the reasons for the losses is due to inappropriate packagings such as sacks and bamboo baskets which affects the quality of produces.

Food losses can be caused by one or more of the following:

  • Microorganisms such as bacteria, yeast and molds
  • The activity of food enzymes
  • Infestation by insects, parasites and rodents
  • The inappropriate temperature during processing and storage
  • Loss of moisture
  • Reaction with oxygen
  • Physical stress or abuse

These activities result in the fresh product to deteriorate, causing a change in colour, texture, quality and food safety. Hence, to prevent such losses, use the Modified Atmosphere Packaging (MAP) as your packaging solution to ensure the freshness of your fruits and vegetables.

Using the MAP provides a controlled level of gas transmission in and out of the bag, extending the life of fresh fruits and vegetables. This is done so by replacing the air within the packaging with predetermined atmospheric gases (oxygen, carbon dioxide and nitrogen) in proportion from that of air. The selection and ratio of these gases are dependent on the material that is being packed. It also provides a balanced and safe shelf-life extension with optimal organoleptic properties of the product.

*Temperature control is critical as it will influence gas permeability properties of the film.

Available in both microperforated and biodegradable materials, the MAP bag is ideal for applications for storage, retail and export.



  • Thickness (μm): 20-40
  • Humidity absorption 30oC and RH 75% ( >15
  • Tensile Strength (MPa): >20
  • Breaking Strength (%): >200
  • Total heavy metal: below permitted level

Key Features

Product Features

  • Slow the ripening process and maintaining firmness
  • Retains chlorophyll for fresh green stems
  • Reduce moisture loss or dehydration
  • Maintain the nutritional value and flavour of produce
  • Reduce decay by directly inhibiting the growth of pathogens
  • Release excess humidity