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After harvest, fresh fruits and vegetables continue to respire, they absorb oxygen that reacts with stored nutrients in the tissue of the produce. The nutrients are broken down and the reaction keeps the produce alive and in a good condition. The reaction also produces substantial carbon dioxide that is released by the produce, plus small amounts of heat, water and ethylene. 

To extend post harvest life, the nutrients within the produce need to last longer. This is achieved by slowing down the rate of respiration by the use of refrigeration, fungicide and sterile treatments and the modification of the atmosphere surrounding the produce (lowered oxygen and raised carbon dioxide levels). 

Prolong packaging makes use of the natural respiration of the produce within the pack, to develop a controlled atmosphere to lower the produce respiration rate and thus extending post harvest storage life.

All prolong packaging is specifically design for almost all types of fruit and vegetables.   

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