: : Causes of Produce Spoilage : :
Spoilage agents accelerate ripening
Fruit and vegetables release spoilage agents, and it takes only small amounts to accelerate produce ripening. Fruits such as banana, custard apple, and passion fruit release larger amounts of spoilage agents. Leafy vegetables are also susceptible to these agents and will turn yellow with nutrients loss.
Respiration causes produce to dry out
After harvest, fruit and vegetables lose moisture from respiration that remains active, causing them to dry out and lose crisp texture. Leafy vegetables are more prone to moisture loss due to larger air exposure surface.
The fruit and vegetables are still breathing
After harvest, fruit and vegetable cells remain active and continue to breathe like human beings. High respiration rate reduces the post-harvest life of fruit and vegetables and causes nutrient loss. Therefore, reducing the rate of respiration is an important consideration in extending the post-harvest life of produce! For example, lower storage temperature can optimize the post-harvest quality of produce.
Mold and Mildew from Microbial Attack
When fruit and vegetables are damaged from scratches, crushes, bruises, or spoilage, they are vulnerable to attack from microorganisms such as bacteria or fungi, which can easily cause mold and rot in produce. Microbes generate mold and mildew in produce.
: : Technology : :
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: : Other Tests : :
Comparison between without using bag and using USii Produce bag.
The above results are lab-tested. Actual conditions may vary due to environments and the state of food contained.
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: : Two types of produce bag : :
Zipper Bag
USii Produce Zipper bag with airtight zipper seal!
Easy style! Conforms to all sealing tools!
Material: Recyclable Polyethylene (PE)
Roll Bag
Grab your food easily with an open-end design! Thicker material and more durable!
Product comes with 10 pieces of sealing clips per pack.
Instruction of use
Product Dimensions
Cautions
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>< The preserving performance deteriorates if room temperature exceeds 76°F (25°C), since high temperature accelerates the ripening and metabolism of fruit and vegetables. Not recommended for use if above 85°F (30°C). ><
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>< The preserving performance varies depending on types of fruit and vegetables, conditions upon purchase and storage, and the amount of produce bagged. This product may not apply to all fruit and vegetables; please refer to the information below. ><
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>< Before bagging, make sure the produce is cooled down to room temperature as high temperature from direct sunlight could affect the preserving performance of USii Produce Bag. Fresh-picked produce should be stored in cool areas for 1 to 2 hours before bagging. ><
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>< USii Produce Bag is designed exclusively for fruit and vegetable use. Do not use it for microwaving, hot soup and cooked food, or any beverage. ><
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>< Occasional vapor in the bag is normal due to respiration of produce. >< Store in cool areas and away from direct sunlight and heat. ><
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>< Keep out of the reach of children to avoid the danger of suffocation. ><
Non-applicable/ Causes:
