| MOISTURE
PROBLEM PRODUCE
Although respiration is key to maintaining/improving the shelf
life of fresh produce, moisture levels can also affect shelf
life. Packaging can minimise dehydration, but for some
products retaining too much moisture in the pack can also be
negative, so controlled moisture loss can maximise potential
shelf life.
The high water vapour transmission rate helps
to extend the shelf life of moisture problem produce.
These films tend to be perforated to maintain the correct gas
exchange. Give us a call to discuss what we can do for you
should you need any of the packaging discussed here.
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