Modified Atmosphere Bags and Packaging

It is very important to control excessive amounts of water molecules in the first hours and days of storage. All MAP users fear seeing drops of condensed water on the surface of a MA bag. It is well known through many years of experiments that fresh produce stored at high humidity carries a high risk of deterioration and development of rot at the end of storage. Because all plant pathologists know that pathogens that cause spoilage and decay need free water molecules for a while for their spores to germinate and infections to begin. We also all know that our fresh produce always has natural openings and micro holes serve as entry points for pathogens.

Trendlife Gold and IMAP ACTIVE MA-MH bag can release some compounds the size of nano molecules into the modified atmosphere where fresh produce is placed. These molecules are released into the atmosphere in a certain amount by a controlled release mechanism.

NanoTech compounds released into the atmosphere from the film of the MA bag can react with excess water molecules released from fresh produce as a product of living activities. Nanotechnological compounds, which we call nanotubes, can destroy excess water molecules and keep the moisture level at a certain level preferred by fresh products. The amount of water molecules released by the fresh product is extremely high, especially in the first hours and days of the storage period, as the vital activities of the fresh product are at high levels, especially when pre-cooling is not applied before the fresh product is placed in the MA.

We observe a high incidence of decomposition in the passive, normal MA-MH bag, especially when pre-cooling cannot be applied, when there are problems in cold storage and when the storage period is prolonged.