Vacuum Packaging and Fruit Preservation

February 17, 2023

What is vacuum packaging?

Vacuum packaging refers to pumping out all the air in the packaging container and then sealing it to maintain the internal hypoxic state (experiments have shown that when the oxygen concentration in the packaging bag is ≤1%, the growth and reproduction speed of microorganisms will drop sharply, and the oxygen concentration will decrease sharply. ≤0.5%, most microorganisms will be inhibited and stop breeding), so that microorganisms have no living conditions, so as to achieve the purpose of fresh food and no rot.

Common vacuum packaging materials include vacuum plastic bags, vacuum aluminum foil bags, glassware, plastics, and their composite materials, etc. We can choose packing materials according to the kind of items.


Can vacuum packaging preserve fresh fruit?

Although fresh fruit has been picked, it is still a living body, and the internal physiological activities will not stop immediately. The main sign is that they still have respiration. Under the catalysis of various internal enzymes, fruits can gradually decompose complex organic substances and release energy to maintain various internal physiological activities.

Just like human exercise can be divided into aerobic and anaerobic exercise, the respiration after fruit picking can also be divided into aerobic and anaerobic respiration. If the oxygen is sufficient, aerobic respiration is strong, and the metabolism level is high, the speed of the fruit from ripening to aging is fast.

In a vacuum environment, the fruit will enter anaerobic respiration, producing a large number of volatile substances (such as ethanol, methanol, acetaldehyde, etc.), which accelerates the gasification of water, makes the fruit appear wine, and accelerates deterioration.

So fruit is not suitable for simple vacuum preservation.


How to delay the rate of deterioration of fruits and prolong their shelf life?

The key to fruit preservation is to control an optimal external environment (such as suitable temperature, moderate low oxygen, and high carbon dioxide concentration) so that the fruit can maintain very weak aerobic respiration, and reduce the energy consumed by respiration as much as possible, thereby Maintain the quality of the fruit and extend the shelf life. "Modified atmosphere preservation(MAP)" can create such an environment for fruits.

We refill nitrogen, carbon dioxide, oxygen single gas, or a mixture of two or three gases after vacuum. Nitrogen is an inert gas, which acts as a filling to maintain a positive pressure inside the bag to prevent the air outside the bag from entering the bag and protect the food. Nitrogen dioxide could melt easily into the fats or water, and the weak carbonic acid brought up by this melting restrains some microbial like mold and putrefactive bacteria. Oxygen can inhibit the growth and reproduction of anaerobic bacteria, and keep the freshness and color of fruits and vegetables, high concentration of oxygen can keep fresh meat bright red, and the freshness of fruits and vegetables will not lose nutrition.

As long as the appropriate oxygen and carbon dioxide content can be precisely controlled, respiration can be better inhibited and the freshness period of the fruit can be prolonged.


                                                                 Vacuum Packaging                                                                                                                                                           Modified Atmosphere Preservation                       


Vacuum packaging ——Exhaust all gas, the fruit is in an oxygen-free environment, A high degree of hypoxia is likely to cause physiological diseases and accelerate fruit deterioration, and it is easy to be squeezed without gas filling.

Modified atmosphere preservation——Exhaust the air and refill the mixed gas to prevent extrusion damage. Weaken respiration, inhibit bacterial growth, and prolong freshness


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