NNZ study: strawberry packaging
Date: 20 May 2011
The more open the design of a packaging, the more it allows removal of humidity from the packaging. The level of humidity in the packaging is decisive for the degree of yeast and fungus growth. The Flow-Fresh® red packaging variant has the least yeast and fungus growth over the two test series that were conducted, but the fruits also exhibit the highest fluid loss.
The quality of strawberries of the Fuente Pina type was substantially improved by using the Flow-Fresh® red packaging, both at 10°C and at 15°C, over a period of 3-4 days in comparison to the other packaging variants. A total shelf life of 7-8 days is possible with Flow-Fresh®, whereby a storage temperature of 10°C is recommended.
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