Fresh keeping Techniques of Vegetables and Fruits Stored in Plastic Bags

　　The influence of different blowing film processes on the printing effect of plastic bags: The selection of plastic bag blowing film processes has a great influence on the printing effect of plastic bags.

　　If the user requires a highly transparent plastic bag, it is recommended that you choose water-cooled plastic film. If the plastic bag is required to be bright, it should be made with high-pressure film. If the plastic bag requires a large pull, it should be made with low-pressure film. If the plastic bag looks high-end, it should be printed with three-layer co extruded film.

　　As a customer of plastic packaging bag manufacturer, it is not easy. He needs to have considerable knowledge of plastic bag production to negotiate flexibly with customers and make satisfactory plastic bags according to their specific requirements.

　　Vegetables and fruits are stored in plastic bags, which is a scientific preservation method commonly used by people, especially in winter. The principle of fruit storage in plastic bags is to reduce the concentration of oxygen, increase the concentration of carbon dioxide, make the fruits and vegetables in a dormant state, and extend the storage period. However, the storage time should not be too long.

　　Because vegetables and fruits are organic food with high water content, and contain water-soluble nutrients and enzymes. During the whole preservation period, there was still strong breathing activity. In general, the respiration rate doubles every 10 degrees Celsius. Under aerobic conditions, sugars or other organic substances in fruits and vegetables are oxidized and decomposed to produce carbon dioxide and water, and a large amount of ripeness is released; Under the condition of nutrient deficiency, sugar cannot be oxidized, and can only be decomposed to produce alcohol, carbon dioxide, and emit a small amount of heat.

　　However, the concentration of carbon dioxide cannot rise indefinitely, and can only increase by 10%. The decrease of oxygen concentration should not exceed 5%, otherwise, in order to obtain enough energy for life activities, the fruit thinning must decompose more nutrients in the absence of oxygen. At the same time, the alcohol produced by anoxic respiration will be left in the fruits and vegetables, which will cause the fruits to be sparse, rotten and deteriorated. Therefore, the fruits and vegetables should not be stored in plastic bags for too long.

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