COMPOSITIONS AND METHODS FOR PACKAGING PRODUCE

摘要

The present invention is based on the surprising result that packaging materials comprising at least one moisture modulating agent can significantly reduce moisture loss, physical damage, and/or microbial decay of produce. Inclusion of such moisture modulating agent(s) can provide at least one of the following advantages: (1) less disease development as compared to traditional packaging material; (2) fresher, firmer produce with less rot or defects (for example cracking or splitting); (3) better see-through as compared to traditional packaging material; (4) preventing the humidity inside the bag from coalescing into large drops or even pools of water (i.e., less water accumulation or moisture condensation within the package); and (5) providing sufficient gas transmission of oxygen (O2)/carbon dioxide (CO2) and/or a quality management agent, for example ethylene or 1-MCP, for better quality control during storage at room temperature (shelf life).

主权项

1. A packaging material for produce comprising:
(a) a first layer comprising at least one polymer of 40% to 60% by weight, a low density polyethylene (LDPE) of 30% to 50% by weight, and at least one moisture modulating agent; (b) a second layer comprising at least one polymer of 40% to 60% by weight, a higher content of LDPE than the first layer and the third layer, and at least one moisture modulating agent; and (c) a third layer comprising at least one polymer of 40% to 60% by weight and a LDPE of 30% to 50% by weight.