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Modified Atmosphere
After sealing the Xtend® bag, the fruit/vegetable's natural respiration lowers the oxygen concentration inside. This results in an increase in the carbon dioxide concentration. As the oxygen concentration declines, the fruit/vegetable's respiration rate decreases until equilibrium is reached, at which point the rate of oxygen uptake and carbon dioxide production by the produce in the bag equals the oxygen and carbon dioxide permeability of the bag.
The Xtend® optimized atmosphere —
- Blocks biosynthesis of ethylene, thereby slowing down the aging process (senescence)
- Maintains the nutritional value and flavor of produce by slowing the loss of food reserves, particularly sugars and labile vitamins such as vitamins A and C
- Slows yellowing of green tissues by preventing chlorophyll degradation
- Inhibits discoloration of cut surface
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