Singapore develops a new type of vegetable packaging

Singapore has successfully developed a new packaging technology that can keep mustard, Chinese cabbage and other leafy vegetables fresh for up to 3 weeks. The freshness, aroma, taste, texture and nutrition of these vegetables are as intact as they were. This kind of packaging technology called "improved air-packaging method" involves injecting specially formulated mixture gas into the package to reduce the respiration rate of vegetables, stop the growth of bacteria, and stop decay of enzymes, thereby maintaining the freshness of vegetables. . The gases commonly used in this packaging method are nitrogen, carbon dioxide and ammonia.