Figure 2.

Effects of passive and active MA packaging on the content of fermentation volatiles (ppm) in the headspace of packages containing 100 g of fresh-cut inodorus (A) and cantalupensis (B) melons after one and two weeks of storage at 6–8 °C. Package perforation levels: non-perforated (N-perf.), a single 70 µm micro-hole (1 micro), two 70 µm micro-holes (2 micro), a single 0.5 mm hole (Pinhole), two 2.5 mm holes (Macro). Individual data points are the means of three replications. Vertical bars represent 95% t-based confidence intervals in the total content of fermentation volatiles.