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et's talk about how food-grade cling film preserves fruits
The fruits and vegetables that may suffer from chilling injury when wrapped in food-grade plastic wrap can be categorized into several types:
1. Sensitive varieties: such as bananas and apples, which will be damaged at temperatures below 12 degrees Celsius, and are generally not suitable for storage in a freezer;
2. Mildly and moderately sensitive varieties: The temperature range for chilling damage to occur is between 5-10 degrees Celsius. Based on whether they are likely to suffer damage immediately in low temperatures, these varieties can be divided into the following three types. After purchasing these types of products, most still need to be stored in a cold storage to prevent aging caused by continuous high temperatures, but they should be moved in and out of storage before chilling damage occurs.
3. Reduce water loss in new products: The basic principle of water loss in fruits and vegetables is: the higher the ambient temperature, the lower the air humidity, and the faster the evapotranspiration rate; the longer they are stored, the more water they lose; the larger the area, the weaker the outer skin structure, such as leafy vegetables, which are more prone to water loss. Most fruits and vegetables only need to lose about 5-10% of their water content, and their quality will significantly decrease; when storing fruits and vegetables in a freezer, they can be wrapped in plastic wrap to prevent water loss. Under normal circumstances, plastic wrap should not be sealed (unless the fruits and vegetables have a strong odor), but the sealed bag should not be opened. Simply fold and squeeze the sealed bag downwards, which can effectively reduce the accumulation of undesirable gases inside the water-loss prevention bag. If there are condensed water droplets inside food-grade plastic wrap, you can place some newspapers inside the bag to absorb the moisture to avoid this situation.
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