date:Feb 25, 2013
produce must be dried before it is placed in Retarder bags. Subsequently, the air needs to be removed and the bag must be closed with a clamp.
The natural respiration of the produce reduces oxygen levels in the bag. This in turn means that there are higher levels of carbon dioxide, generating the same O2 and CO2 permeability of the bag.
What are the advantages of ATM bags? There is a reduction in produce respiration and therefore ethylene is no longer active, slowing the ripening process. In