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The preservation mechanism is as below:

1.Gas Adsorption:

The antistaling agent and keeping fresh masterbatch is a kind of porous material with odor removal, delay in after-ripening function.

It can effectively adsorp ethylene and ammonia that the vegetable or fruit release .  this is important for the vegetable & fruit fresh-keeping 

2.Negative ions characteristic:

With the influence of magnetizing effect,  the antistaling agent and keeping fresh masterbatch has permanent electrode . the electrode will cause the air electrolysis, continuously produce anion ,So as to make the fruit and vegetable packaging gradually formed in an environment with high concentration of negative ions.     From the perspective of biological battery, the process of fruit and vegetable storage is a positive charge accumulating process.  Negative ions can neutralize positive charges, to reduce the plant potential , passivate the metabolic enzymes of fruit and vegetable, reduce the extent of breath, restrain the production of ethylene , restrict the loss ofmoisture and nutrient content and extend the freshness of fruits and vegetables.  At the same time, the negative ions is a kind of antibacterial agent that can kill or inhibit the pseudomonas bacteria, mould and other spoilage organisms on the surface of fruit and within the packing environment .  In addition , the negative ions have a good effect on decomposing and eliminating the pesticide residues on the surface of vegetable & fruit.​

3.far infrared radiation function​

The antistaling agent and fresh masterbatch also can emit far infrared ray under room temperature. The emission wavelength is around 5-14 micrometer. Its normal thermal emittance is above 0.85.  This infrared ray is affected little by air and can be easily absorbed by organism. It is also called "light of life". Affected by far infrared ray, water molecule inside the fruit & vegetable can perform the resonance. Large group of water molecule split into small group of water molecule with higher activity, so the number and speed of water molecule permeating cell membrane grows enormously. In this way it can increase the content of steady bound water，reducing the rate of water loss and finally extending the time of fruit and vegetable fresh-keeping.​

How to use:

Production should be DRY as much as possible before putting into bag . Simply put fresh production into bags and wash / rinse production as usual before use . If storing washed production , be sure to be dry thoroughly before inserting in bag .

Use one bag for each type of production . For instance , use a bag for apples , another one for lettuce , another one for pears, etc .Never store different types of fruits and vegetables in the same bag​.

Fold over the top of the bag ,​pack them loosely and do not use twist -ties​.put a paper towel or other dry paper in the bottom to help absorb any extra moisture to increases the performance of the bags. If reusing the bags, wash and dry them thoroughly before use.​