It is reported that Korea has recently discovered a new packaging method that can increase the freshness of vegetables and allow vegetables to be stored for a longer period of time at room temperature.
It can be said that freshness is the life of vegetables such as lettuce, Suzi leaves, peppers, etc., and often occurs in the circulation process, which greatly reduces the product value of the product. Prof. Zheng Chuanshun of the Gangwon University Group solved this problem by using the method of pastry packaging.
The research team filled the package with a mixture of oxygen and carbon dioxide and sealed it. This method lasted 3-5 days longer than the normal freshness. The gas inside the package is harmless to the human body, does not destroy the nutrition of the vegetables, and can keep the vegetables fresh.