## 5 Using Edible Coating Together with MAP  
Single treatments (edible coatings and MAP) are limited in maintaining the quality and shelf life of fresh-cut produce [35; 83]. [PERSON] et al. [83] reported the positive synergistic effect of edible coatings and MAP on the quality of fresh-cut pineapple. A similar synergy \begin{table}
\begin{tabular}{c l} \hline \hline \multicolumn{1}{c}{**O\({}_{2}\) Concentration (\%)**} & \multicolumn{1}{c}{**Commodities**} \\ \hline \multirow{3}{*}{\(<\)0.5} & \multirow{3}{*}{\
\begin{tabular}{l} Chopped greenleaf *, redleaf *, romaine * and iceberg lettuce *, spinach, sliced pear; broccoli *; \\ mushroom \\ \end{tabular} } \\  & &
\begin{tabular}{l} Broccoli florets, chopped butterhead lettuce, sliced apple, brussels sprouts, cantaloupe, cucumber, \\ crisphead lettuce, onion bulbs, apricot, avocado, banana *, cherimoya, atemoya, sweet cherry, \\ cranberry, grape, kiwifruit *, litchi, nectarine, peach, plum, rambutan, sweetosp \\ \end{tabular} \\  & 1.5 & Most apples *, most pears * \\  & 2.0 & Shredded and cut carrots, artichoke, cabbage *, cauliflower, celery, bell and chilli peppers, sweet corn, \\  & 2.5 & Shredded cabbage, blueberry \\  & 3.0 & Cubed or sliced cantaloup, low-permeability apples * and pears *, grapefruit, persimmon \\  & 4.0 & Sliced mushrooms \\  & 5.0 & Green snap beans, lemon, lime, orange \\  & 10.0 & Asparagus \\  & 14.0 & Orange section \\ \hline \multicolumn{2}{c}{**CO\({}_{2}\) Concentration (\%)**} & \multicolumn{1}{c}{**Commodities**} \\ \hline \multirow{3}{*}{\(2\)} & \multirow{3}{*}{\(2\)} & Lettuce (crisphead), pear \\  & 3 & Artichoke, tomato \\  & 5 & Apple (most cultivars), apricot, cauliflower, cucumber, grape, nashi, olive, orange, peach (clingstone), \\  & & potato, pepper (bell) \\  & 7 & Banana, bean (green snap), kiwifruit \\  & 8 & Papaya \\  & 10 & Asparagus, brussels sprouts, cabbage, celery, grapefruit, lemon, lime, mango, nectarine, peach \\  & (freestone), persimmon, pineapple, sweet corn \\  & 15 & Avocado, broccoli, lychee, plum, pomegranate, sweetosp, \\  & 20 & Cantaloupe (muskmelon), durian, mushroom, rambutan \\  & 25 & Blackberry, blueberry, fig, raspberry, strawberry \\  & 30 & Cherimoya \\ \hline \hline \end{tabular}
\end{table} 
Table 4: CO\({}_{2}\) and O\({}_{2}\) concentration limits in controlled atmospheres and MAP technology [65; 80]. \begin{table}
\begin{tabular}{c l} \hline \hline \multicolumn{1}{c}{**Advantages**} & \multicolumn{1}{c}{**Disadvantages**} \\ \hline \multirow{3}{*}{\(\bullet\)} & MAP enhances the shelf life of the commodity from many days to many weeks as compared to traditional storage systems. \\  & Delay of ripening. \\  & MAP reduces physiological injury, disorder, weight loss, fungal growth and pathological deterioration. \\  & Reduction of respiration rate, loss of moisture, production of \\  & metabolic heat, yellowing, browning decay and C\({}_{2}\)H\({}_{4}\) sensitivity and production occurs. \\  & MAP maintains the quality in terms of colour, flavours, moisture and maturity retention. \\  & It delays softening and compositional changes. \\  & Deterrence of chilling injury is common. \\  & Decrease in production and storage cost due to better utilization of space, labour and equipment. \\  & Little or no need for chemical preservatives. \\  & Expanded distribution area and reduced transport costs due to \\  & less frequent deliveries are possible. \\  & It provides clear visibility of the commodity in the package. \\ \hline \hline \end{tabular}
\end{table} 
Table 5: Advantages and disadvantages of MAP packaging [82]. effect was obtained by [PERSON] et al. [86] using a combination of MAP and a chitosan coating to coat whole and sliced mushrooms (_Agaricus bisporus_). Combining these techniques showed better results, which resulted in longer storage of the cut mushrooms. This synergistic effect for other higher perishable products (fresh fish) was also described by [PERSON] et al. [87].