Modified atmosphere packaging

In recent years, there has been an atmosphere-modified packaging for fruit and vegetable food packaging in the European market. This high-oxygen spontaneous atmosphere packaging bag, the combination ratio of oxygen, carbon dioxide and nitrogen in the bag can be adjusted according to the physiological characteristics of different fruits and vegetables, such as 80-90% oxygen and 10-20% carbon dioxide for perishable fruits and vegetables foods. . This kind of packaging inhibits enzyme activity, prevents fruit and vegetable food from being uncovered, prevents fermentation caused by anaerobic respiration, maintains the quality of fruits and vegetables, and effectively inhibits the growth of aerobic and anaerobic microorganisms and prevents decay. The use of high-oxygen oxygen-enclosed bags for packaging fresh mushrooms can reach a shelf life of 8 days at 80°C.