INSERT FOR PROLONGING THE SHELF LIFE OF PACKAGED FOOD AND ESPECIALLY FRUIT AND VEGETABLES

摘要

The method of growing a fungal insert to placed with food packaging. Mycelium is introduced to a substrate of particles that allows for a network of interconnected mycelia cells that bond the substrate together to form a living, respiring material. This material is then encased in a perforated polymer film to create an insert This can then be placed with fruit and vegetables as they are being packaged. The packaging may be gas permeable, e.g. have two or more small holes cut into the packaging that encases the fruit and vegetables to allow for some gas exchange. The living insert increases the levels of carbon dioxide within the packaging environment slowing the rate of respiration among the fruit and vegetables. Once the packaging is opened it can be resealed and the insert will continue to adjust the levels of carbon dioxide keeping fruit and vegetables fresher for longer.