How It Works
It’s a combined effect of modified atmosphere (MA), modified humidity (MH) and condensation control that keeps fresh produce fresher for longer.
For the technically minded – the combination of these three (MA, MH and condensation control) effectively slows down the respiration of fresh produce, inhibits production of ethylene, inhibits microbial decay and minimises weight loss and shrivelling.
Fresh fruits and vegetables consume oxygen (02) and emit carbon dioxide (CO2), water and heat during the respiration process. The gas permeability of the Modified Atmosphere Packaging is regulated for the respiration rate of the packed produce so that it achieves the most ideal combination of O2 and CO2 concentrations for an extended shelf life.
All of that means the packaging preserves quality, extends the shelf life and reduces waste in the fresh produce supply chain. That’s just really great news for everyone.
There’s nearly 25 film structures with different Water Vapour Transmission Rates (WVTR) and condensation control available in the range. The packaging team know the products and will help with finding the right solution for your fresh produce.