Field heat may cause rapid spoilage of fruits and vegetables after harvest. Therefore, it is essential that all fruit and vegetables are pre-cooled immediately following harvest to remove field heat and before packaging into ZOEpac Modified Atmosphere (MA) bags.
The Packaging Notes provide recommended post harvest handling regime including temperature ranges for pre-cooling and storage temperature of fruit and vegetables prior to packaging. These handling recommendations are generally accepted around the world across most varieties of a particular produce line.

The recommended packaging methods using ZOEpac Packaging are based on actual experience; however, it is recommended that trials using ZOEpac Packaging be carried out first under local actual conditions before being used commercially.

How to Use ZOEpac MA Bags

Produce quality: Mature produce have to be firm, absence of scars, bruising, sunburn, surface defects and pathogens. Produce have to be originated from a reliable, professionally handled farm.

	Produce should be pre-cooled immediately after harvest to remove field heat AND before being packed in the ZOEpac MA bags.
	Produce must be dry before being packed in ZOEpac MA bags
	Use a separate ZOEpac MA bags for each type of produce.
	Pack the precise produce weight in each ZOEpac MA bag based on the enclosed instruction sheet.
	Place produce gently in the bag to avoid damaging the ZOEpac MA bag.
	Expel air from the bag after placing the produce inside the bag and close it using the enclosed ties.
	Store the packed produce refrigerator immediately after packing in ZOEpac MA bags at the optimal recommended temperature for each type of produce.

How ZOEpac MA Bags Function

	Modified Atmosphere System ZOEpac MA bags create an efficient modified atmosphere system. The MA conditions created simultaneously both by produce natural breathing and control of gas composition in the surrounding atmosphere by the ZOEpac MA bag. The resulting atmosphere will compose of the optimal gas conditions of Oxygen, Carbon Dioxide and Ethylene. Each produce type will live an optimal MA atmosphere which will preserve the freshness, suppress pathogens growth and subsequently prolong the life of the produce.
	Breathable System ZOEpac MA bags are breathable by allowing a certain, controlled gas exchange ratio. The ZOEpac MA system allows controls carbon dioxide gas levels, prevents anaerobic conditions (lack of oxygen) to occur by allowing ambient oxygen to diffuse inside the bag and prevents excessive odor accumulation.
	Aging Hormone (Ethylene) Removal Fresh fruit and vegetables produce ethylene gas after harvest. Ethylene gas was found to be a critical aging factor for fresh produce. Exposure of some produce types to Ethylene accelerates produce ripening then senescence, deterioration and susceptibility to microbial disease. ZOEpac MA bags absorb the released ethylene gas from the atmosphere and consequently slow the ripening process and prolong the life and freshness of the produce.
	Antimicrobial System Some ZOEpac films are impregnated with antimicrobial agents in order to disinfect the surrounding atmosphere of fresh produce. Those special films used for those fresh produce products that especially suffer postharvest microbial disorders
	Moisture Control ZOEpac MA bags controls the level of moisture around the produce by either water vapor absorption or excellent anti fogging properties.