The nature of fresh produce is that of a live respiring body, whose freshness is maintained only when its cells are live and active. Packaging technologies are adopted to keep produce fresh should be based on the principle that there is any changes in chemical, physical or biological quality should be suppressed, while the nominal level of metabolic activity in active plant cells should be preserved. The scientific principles of release system are presented in this review. | Food packaging technology and its emerging trends A review
