Fruit and vegetable preservation antibacterial bag is a functional packaging that combines modern material science and antibacterial technology, aimed at extending the shelf life of fruits and vegetables and inhibiting microbial growth

The core principle is to inhibit the proliferation of bacteria and fungi through antibacterial ingredients added to the bag body, such as nano silver, plant extracts, or chlorine dioxide,

Simultaneously adjusting the gas environment inside the bag (such as the ratio of oxygen to carbon dioxide), slowing down the respiration of fruits and vegetables, and delaying spoilage.

Compared with traditional plastic bags, antibacterial fresh-keeping bags can effectively reduce water loss, browning, and soft rot problems in fruits and vegetables, especially suitable for high perishable categories such as strawberries and leafy vegetables.

Some products use biodegradable materials (such as PLA) that are environmentally friendly. The application scenarios cover home storage, supermarket display, and cold chain transportation,

It can reduce the loss rate by about 20% -30%.

In the future, as consumers pay more attention to food safety and sustainable development, the combination of intelligent controlled release antibacterial technology and biobased materials will become a research and development direction,

Further promote green innovation in the field of fruit and vegetable preservation.