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What Vegetable Packing Material Do You Use?

  • Release Lime: Feb 17 2020
  • Source: Sherry
What vegetable packing material do you use? We know that fresh vegetables are commodities with a high water content, and they continue to carry out breathing and other life activities after harvesting. Without proper packaging and transportation conditions, it is easy to lose water and shrink or rot in the process of circulation. Fresh-keeping technology can not only reduce product loss, but also increase the added value of vegetables.
 vegetable packaging material

Commonly used vegetable packaging materials are:
1. Composite fresh-keeping paper bag
The basic principle is that a certain amount of preservative is sandwiched between the kraft paper bag and the polyethylene plastic film. When the vegetable is packed into the paper bag. The fresh-keeping agent can uniformly release a certain amount of SO2 or sorbic acid gas in a closed paper container to maintain the fresh taste of vegetable. Especially suitable for long-distance transportation, compared with traditional fresh-keeping technology, it has less investment and is simple and convenient.
2. High-density microporous film bag
It can be based on the characteristics of vegetables and tolerance to oxygen and carbon dioxide concentrations. A certain number of micropores (40 microns) are added to the film bag to strengthen the gas exchange, reduce the humidity in the bag and exert metabolic products, and maintain Relatively high oxygen concentration (<1%) in the bag. Prevent too low oxygen concentration from causing anaerobic respiration and produce a large amount of volatile substances such as ethanol and acetaldehyde to affect vegetable flavor.
3. Spontaneous modified atmosphere packaging
The oxygen in the packaging bag can be maintained at 70% to 100%. This packaging can inhibit the enzyme activity and prevent the browning of vegetables caused by it; prevent the fermentation caused by anaerobic breathing and maintain the quality of vegetables. And anaerobic microorganisms to prevent decay. It is particularly suitable for fresh-cut vegetables that are prone to anaerobic breath fermentation under high carbon dioxide and low oxygen concentrations, and fresh-cut vegetables.
The above are three types of vegetable packaging materials. If you have any packaging material needs, please contact us.
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