The principle of preservation of fruit and vegetable corrugated boxes

By coating or compounding other materials on the inner surface of the corrugated box, the corrugated box has high gas barrier, moisture resistance and other properties, and can absorb the ethylene gas released by the fruits and vegetables inside to a certain extent, so as to achieve the purpose of preservation. In addition, another important reason that is harmful to the preservation of fruits and vegetables is the withering and spoilage of fruits and vegetables due to the contamination of pathogenic microorganisms.

Therefore, how to take measures to inhibit the reproduction of microorganisms to achieve the purpose of antibacterial preservation is also a problem that cannot be ignored. The preservation principle of traditional corrugated boxes is to use the absorption of water by paper fiber materials to adjust the moisture and humidity in the packaging, so that no dew and water droplets are generated in the packaging, so as to eliminate the reproduction of some bacteria in the box to achieve the preservation effect. This fresh-keeping effect is also limited. When the ambient humidity is high and the temperature inside the package is high, it is difficult to achieve the fresh-keeping function.

The technology of corrugated boxes is also constantly improving. If the existing stone paper material is used, it can adapt to the environment relatively well, with high impact resistance, waterproof and high and low temperature resistance. Therefore, it performs well in the preservation of fresh fruit and vegetable products. The extended development of stone paper has innovation and great influence on the improvement of traditional packaging.