{'fraction_non_alphanumeric': 0.03683806600153492, 'fraction_numerical': 0.01841903300076746, 'mean_word_length': 5.299516908212561, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Modified atmosphere packaging for fresh-cut fruits and vegetables.

Chapter 1. Introduction. Part 1: Modified atmosphere packaging. Chapter 2. Mathematical modeling of modified atmosphere packaging. Chapter 3. Respirations and browning discoloration of fresh-cut produce in modified atmosphere packaging. Chapter 4. Fresh-cut produce microbiology of modified atmosphere packaging. Chapter 5. Sensory and sensory-related quality of fresh-cut produce under MAP. Chapter 6. Phytochemical changes of fresh-cut fruits and vegetables in controlled and modified atmosphere packaging. Chapter 7. Active modification of atmosphere in packages. Part 2: Modified atmosphere packaging materials and Machinery. Chapter 8. Polymeric films used for modified atmosphere packaging of fresh-cut produce. Chapter 9. Breatheway(R) membrane technology and modified atmosphere packaging. Chapter 10. Microperforated films for fresh produce packaging. Chapter 11. Modified atmosphere packaging machinery selection and specification. Chapter 12. Hygienic design of machinery. Part 3: Novel packaging technologies. Chapter 13. Nano-structure packaging technologies. Chapter 14. Active packaging for fresh-cut fruits and vegetables. Chapter 15. Packaging sustainability for modified atmosphere packaging of fruits and vegetables.