Description

Fresh Vegetables, Fruits, Flower & Meat changes their state and quality after undergoing the harvesting and packing process. They release
water vapour. This water vapour when in the package, increases the moisture accumulation of the fresh produce and meat packs hence
aggravating the faster rotting, weight loss, deterioration, change in tenderness, taste change etc. While produce with high moisture content often leads to sweating and tend to develop mold as well, this aggravates the bacterial growth and fungal damage. Fresh meat is rich in moisture, In packing it tends to release water vapor and sweat, which results in faster rotting.

The water vapour produced work as catalyst to the bacterial damage process which in turn causes faster spoilage and microbial damage.

Apart of moisture damage growers, exporters, importers and suppliers also face major losses due to improper packing practices. Lack of appropriate packing methodologies in high water content produce like apricot, lettuce, iceberg, strawberry, cherry, blue berry, mulberry, peach and avocados etc. causes wetting, because of this fruits get infections and
suffer from pathological disorder and also causes several other issues in packed fruits like black patches, fruit damage and overall fruit Spoilage. While fungal growth, foul smell and color change etc. in meat packs.
Keep It fresh Dry Pads can be easily placed with fresh fruits & vegetables in trays & punned boxes, meat vacuum pouches/trays/packs. The KIF pads work in a multiple ways to protect and extend shelf life of fresh produce. Dry pads are available in three different color green, red and
black.

Technical Properties