preserve freshness through a combined effect of modified atmosphere (MA), modified humidity (MH) and condensation control, which slows down the respiration of fresh produce, inhibits production of ethylene, inhibits microbial decay and minimizes weight loss and shriveling, thereby preserving quality, extending shelf life and reducing waste in the fresh produce supply chain.
During the respiration process, fresh fruits & vegetable consume oxygen (O2) and emit carbon dioxide (CO2), water and heat.
The gas permeability of TopFresh packaging is regulated in accordance with the respiration rate of the fresh produce packed in order to achieve the desired combination of O2 and CO2 concentration for shelf life extension.
