Novel MAP applications for fresh-prepared produce 195 40 Boirvis cinerea Mycelial □ Penicillium echinulatum diameter nm) AIR 5%O 15%CO215%CO220%CO2 Source: ATO-DLO Fig. 10.3 Inhibition of fungal growth by different MAs a range of microorganisms, when compared with equivalent N2-containing MAs Respiration rates of selected prepared produce items were not found to be significantly affected by high O2 or high Ar MAs, but were substantially reduced by the addition of 10% Co2 High O2 and high Ar MAP did not prevent the enzymic browning of non sulphite dipped apple slices, but no further browning took place after pack fungal area 20 o days at 18C 15 10 21%O221%O250%O250%O280%O280%O 0%CO20%CO30%CO120%CO20%CO20%CO Different gas atmospheres Source:AlO- DLo Fig. 10.4 Inhibition of fungal growth on Penicillium digitatum infected oranges under different MAsa range of microorganisms, when compared with equivalent N2-containing MAs. • Respiration rates of selected prepared produce items were not found to be significantly affected by high O2 or high Ar MAs, but were substantially reduced by the addition of 10% CO2. • High O2 and high Ar MAP did not prevent the enzymic browning of non￾sulphite dipped apple slices, but no further browning took place after pack opening. Fig. 10.3 Inhibition of fungal growth by different MAs. Fig. 10.4 Inhibition of fungal growth on Penicillium digitatum infected oranges under different MAs. Novel MAP applications for fresh-prepared produce 195