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Professional Information – Bio Fresh

Technical Information:

Our unique bio fresh monitored air packaging method (MAP) absorbs the primary gases that affect the ripening of fruits and vegetables, such as ethylene, ammonia and hydrogen sulfide.  Ethylene emitted from vegetables is commonly recognized as the primary agent responsible for ripening.  By controlling this particular gas, we are able to reduce the pace of the ripening process.  Extending the shelf-life of fresh produce is as simple as packaging it with our bio fresh packaging method.

 

Our bio fresh packaging is excellent for fruits and vegetables affected by ethylene, such as: apples – apricots – bananas – avocado – broccoli – brussel sprouts – cabbage – carrots – cauliflower – celery – cucumbers – dill – chicory – kiwi – lettuce – lemon grass – mango – melon – papaya – parsley – passionflower – peaches – persimmon – plums – potatoes – spinach – tomatoes – watercress – as well as freshly made salad and fruit that has just been picked.

 

Our bio fresh packaging was developed jointly with fruit and vegetable farmers in order save on the high costs of air transport and to ship produce by land or by sea.  Bio fresh packaging enables such alternative shipping routes.

 

Technical Data:

The plastic sulfur bio fresh method was painstakingly designed to balance the gases emitted from fruits and vegetables during their ripening process. Accordingly, a large number of molecules with varying characteristics can be absorbed on the surface of the bio fresh film.  Contrary to methods used previously, we have managed to improve the absorption qualities of the bio fresh film, reaching higher levels of performance that extend the shelf life of fresh produce after packaging, as well as during transport and storage of the goods.  The primary gases emitted from decomposing, organic materials include ammonia, hydrogen sulfide, ethyl alcohol and acetate alcohol.   From the list of the abovementioned gases, the measured levels of ammonia and hydrogen sulfide are detailed below, for illustrative purposes.

Ammonia Absorption:

Samples of our bio fresh film were cut and then heat dried in a dryer containing calcium oxide (the exposed surface areas were 6 square decimeters and 3 square decimeters).  After reaching mass stability, an Erlenmeyer bottle was used to fill the container with dry ammonia (an industrial gas).  The samples were weighed every two hours. The findings were noted in milligrams per square meter and charted in relation to the length of contact with the dry ammonia gas.  Based on the computer correlation test, it was possible to interpolate a quadratic equation of the squared equation (a reverse parabola) of the points with the least possible relative discrepancy.  It was clearly shown that, on the average, the amount of fixed dry ammonia gas increases over a period of 6-7 days up to 250 mg/m2 and then gradually decreases to 50-60 mg/m2.  (The reason for the decrease is the detrimental influence of concentrated dry ammonia gas).

 

Hydrogen Sulfide Absorption:

This experiment was conducted in a similar manner to the methodology of the ammonia experiment, but the gas was generated in a Kip Dispenser.  It was impossible to dry the gas due to the fact that the drying materials react with hydrogen sulfide.  The findings were measured in milligrams per square meter and charted in relation to the length of contact with the gas.   The measured points created a typical absorption curve.  In order to calculate the saturation point, we ignored the slow start and adapted the hyperbole to additional points.  Taking these equations into consideration, one can conclude that the tested film has a very high saturation level, reaching 2.200 – 2.300 mg/m2.

 

Table 1:  Penetration Properties of 50 micron Film

Type

ASTM

Value

Oxygen

1434

340 +/-320 cc/m2

Carbon dioxide

1434

20180 +/-2270 cc/m2

Water Vapors

­­--

17.5 gr/m2

 

 

 

 

Table 2:  The Effect of Ethylene Gas

              The formation of ethylene and the sensitivity levels of fresh produce and flowers

Type of Fruit and Vegetables

Pace of Ethylene Formation

Sensitivity Level to Ethylene

Primary Reaction to Ethylene Gas

Apples

VH

H

Burning (*1)

Apricots

H

H

Decay

Asiatic Pears

H

H

Decay

Asparagus

VH

A

Hardness

Avocado

H

H

Decay

Bananas

A

H

Decay

Berries

L

H

Mold

Broccoli

VL

H

Yellowing

Brussel Sprouts

VL

H

Yellowing

Melons

H

A

Decay

Carrots

VL

L

Bitterness

Anמona (sweetsop)

VH

H

Decay

Cherries

VL

L

Softness

Cucumbers

L

H

Yellowing

Eggplant

L

A-H

Brown Spots

Grapefruit

VL

A

Mold

Grapes

VL

L

Mold

Kiwi

L

H

Decay

Lemons, Limes

VL

A

Mold

Lettuce (*2)

VL

H

Reddish Spots

Mango

A

H

Decay

Melons (*3)

A

H

Decay

Nectarines

H

H

Decay

Onion, Garlic

VL

L

Odor, Sprouting

Oranges

VL

A

Mold

Papaya

H

H

Decay

Passion Fruit

VH

H

Decay

Peaches

H

H

Decay

Pears (*5)

H

H

Decay

Persimmon

L

H

Decay

Plums, Prunes

A

H

Decay

Potatoes (*6)

VL

A

Sprouting

Quince

L

H

Decay

Tomatoes

A

H

Shrinking, Decay

Watermelon

L

H

Loss of Firmness

Flowers and Nursery Products

Carnations - Picked

VL

H

Droopiness (*7)

Roses - Picked

VL

H

Premature Bloom

Flower Bulbs

VL

H

Shrinking (*8)

Nursery Products

VL

H

Late Starters

VL = Very Low; L = Low;  A = Average; H = High; VH = Very High

*1.  Loss of crispiness

*2.  Green leaves

*3. Crenshaw, Honeydew, Persian

*4. Cracking of the peel

*5. Anjou, Bartlett, Bosc

*6. Processed, Seeds

*7. Curling of the leaves

*8.  Late blooming of flowers

*Source:  The Marketing Organization’s Guide for Fresh Produce, 1997 and The Guide for Shipping Perishable Products by Land, 1991.

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Grofit Plastics, M.P. Eilot, Postal code: 88825 Phone: Tel:08-6357712, Fax:08-6357723      info@grofitplastics.com

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