China National Agricultural Products Preservation Engineering Technology Research Center (Tianjin) has recently developed nano plastic wraps and related technologies, which have passed acceptance inspections by relevant departments in Tianjin. This result can improve the preservation quality of fruits and vegetables, and significantly reduce the losses caused by mildew and diseases.
The nano plastic wrap, micro-control cling film and anti-fog cling film developed by the preservation center have solved the problems of single type of cling film, unstable air permeability, poor inner dew condensation, and no anti-mold function. The new nano-mildew anti-mildew preservation film, determined by the National Testing Center, has water vapour transmission rate and permeability coefficient, physical and mechanical strength and other indicators are in line with the national health inspection standards, the rate of inhibition against the botrytis cinerea is 67.95%, other indicators are also greatly Better than conventional cling film. The nano plastic wrap used for Kyoho grape for only 40 days had a rot rate of only 2.3%, and the total effective rate was greater than 95%. The preservation period of Fuji apples was 208 days. In addition, the cling film has outstanding effects on the preservation of various fruits and vegetables such as garlic moss, cauliflower, green pepper, and peach.
The nano plastic wrap, micro-control cling film and anti-fog cling film developed by the preservation center have solved the problems of single type of cling film, unstable air permeability, poor inner dew condensation, and no anti-mold function. The new nano-mildew anti-mildew preservation film, determined by the National Testing Center, has water vapour transmission rate and permeability coefficient, physical and mechanical strength and other indicators are in line with the national health inspection standards, the rate of inhibition against the botrytis cinerea is 67.95%, other indicators are also greatly Better than conventional cling film. The nano plastic wrap used for Kyoho grape for only 40 days had a rot rate of only 2.3%, and the total effective rate was greater than 95%. The preservation period of Fuji apples was 208 days. In addition, the cling film has outstanding effects on the preservation of various fruits and vegetables such as garlic moss, cauliflower, green pepper, and peach.
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