Modified atmosphere packaging (MAP) has a long history of safe and effective use to prolong the
shelf life of foods; it involves the change of gas composition inside the bag, mainly an increase of CO2
content and the lowering of O2.
In recent years, many authors have proposed the use of some non-conventional gases, like argon (Ar) and
other noble gases, or the use of volatiles in the head space (hexanal, hexenal, essential oils from citrus) to
improve the safety and quality of fresh products.
This appendix offers a short overview of the most recent findings in the application of these novel approaches
for food preservation, along with a proposal for some possible ways to improve the use of these methods for
an effective scale up in food industry.
Keywords: Noble gases , Aroma compounds, Modified atmosphere packaging, Fresh-products.
