Creating Gaseous Micro Environments for Packaged Produce to Maintain the Quality of Fresh Fruits and Vegetables

Food has often had a long and arduous journey before it reaches our plates, and creating gaseous micro environments ensures the preservation of food quality.

In the United States, it is estimated that food typically travels between 1500 and 2500 miles1 between the farms where it is produced and the dinner table where it is ultimately consumed. What we think of as ‘fresh’ fruit and vegetables may also have been in storage or travelling for much longer than we think, potentially up to four weeks in the case of lettuce.

Even for locally-sourced produce with reduced food miles, it is important for suppliers to ensure the maximum quality and freshness for their produce. This is because without careful storage for transportation, the vitamin content of fresh foods can deteriorate as well as the appearance of the produce, making it more difficult to sell to consumers.

Read the full article on our website: https://edinburghsensors.com/news-and-events/gaseous-micro-environments/