UK project to improve fresh food packaging / Cranfield University partners Johnson Matthey in three-year deal
The UK’s Cranfield University ( is collaborating with catalyst and process technology specialist Johnson Matthey (London / UK; to develop the next generation of modified atmosphere packaging (MAP). Research will focus on providing the ideal gaseous conditions at the optimum time for prolonging the storage of fresh produce. The control of respiratory gases within packaging is often used to extend the post-harvest storage and shelf-life of fresh fruit and vegetables, and thus reduce waste.

However, said Leon Terry, director of environment and agrifood at Cranfield University, MAP’s current performance is often limited by an inability to respond to the changing physiology of the produce, leading to the development of sub-optimal gas conditions. “The packaging would benefit considerably if it is made flexible so that it responds to the changing physiology of the produce,” he said.

The three-year project, which starts next month, has received funding of more than GBP 275,000 (EUR 318,000) from the Biotechnology and Biological Sciences Research Council (BBSRC, Swindon / UK; and Innovate UK (
04.10.2016 [235185-0]
Published on 04.10.2016

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