Application of silicone membrane technology to increase quality and shelf life of fruits and vegetables: a review

The prime aim of food storage and preservation is to protect and preserve food; and hence, extend its shelf life with minimal losses. Amongst the various factors involved to increase the shelf life and preservation, packaging plays a very critical role by providing a good physical barrier to oxygen, moisture, microorganisms, and other volatiles. Certain perishable food products require modified and controlled atmospheric packaging in order to keep them fresh, sterile, clean, and safe. The purpose of this study is to analyze and understand the use of silicone membrane technology in preserving the quality and extending the shelf life of fruits and vegetables.

The silicone membrane system (SMS) being a method of controlling atmospheric composition in fruits and vegetable storage, it was found that the shelf life and quality of the products were maintained to its best through selective membrane permeability and product respiration. The SMS allows diffusion of gases, at different rates, which is dependent on its physical and chemical properties and can be technically controlled compared to conventional Controlled Atmospheric systems.

This technology has been limited only to laboratory scale, and needs to be commercialized. Another big limitation is its high cost. Moreover, certain fruits required pre-processing before being kept in chambers with silicone windows.

This system needs to be studied in a more appropriate way and in a more cost-effective manner, such that it can be commercialized and made available for farmers at low cost to protect their produce.