date:Nov 13, 2012
h should be cooled before packing and sealing in Xtend MAP, but in cases were produce temperature is not higher than ~15C and efficient forced air cooling is available, the squash can be cooled through the sealed packaging after packing.
Performance
Reduces weight loss
Reduces decay
Preserves freshness and slows quality deterioration
Shelf life Typical Storability
3 days at 20C (68F) 21 days at 8C (46F) Squash