Packaging Techniques for Vegetables

In order to maintain the freshness of vegetables, vegetable manufacturer will use different packaging techniques for vegetables, in order to extend the shelf life of vegetables. But for different packaging technologies, the impact on vegetables is different. Here we introduce several commonly used ones:
 
Plastic bags:
The plastic bags used to handle fresh vegetables are tough, easy to handle due to light weight, and facilitate the stacking of produce into piles without damaging the product. Polyvinylchloride (PVC) is used primarily for overwrapping, while polypropylene (PP) and polyethylene (PE), for bags, are the films most widely used for packaging minimally processed products.
 
Vacuum packaging:
Vacuum packaging extends the shelf life of vegetables for long periods. This technique relies on withdrawing air from the package with a suctioning machine. Removal of air retards the development of enzymatic reactions and bacterial spoilage. Vacuum packaging is a kind of efficient and fast packaging, not only can extend the shelf life, but also reduce product loss, changing the way the product is displayed does not require the use of preservatives.
 
Modified atmosphere packaging:
For some products, such as broccoli florets, impermeable barrier films with permeable membrane "patches" to modify the atmosphere through the product's respiration are used. Modified atmosphere packaging, can be created passively by using proper permeable packaging materials, or by actively using a specified gas mixture, together with permeable packaging materials. The purpose of this process is to create an optimal gas balance inside the package, where the respiration activity of the vegetable is as low as possible.
 
There are many vegetable packaging technologies, each of which has advantages and disadvantages. Each vegetable processing manufacturer needs to choose a suitable packaging method according to the actual situation.