Qingdao Platinum Packaging Technology Co., Ltd. is a manufacturing enterprise specializing in plastic flexible packaging, encompassing the research and development of new plastic materials, printing, laminating, slitting, bag-making, and related R&D. The company’s production base is located in the Jiaobei Industrial Park, Jiaozhou City, Qingdao, while its business operations and R&D center are situated in the Shinan District of Qingdao. With many years of experience, the company produces plastic flexible packaging materials and comprehensive packaging solutions. Its main product lines include: laminated plastic packaging bags, color-printed packaging bags, food‑grade packaging bags, vacuum‑sealed bags, retort pouches, low‑temperature frozen‑food bags, cat litter bags, and rolls of automatic packaging films for food and medical applications; as well as transfer printing films, warning tapes, flagging tapes, bird‑deterrent tapes, and cable ties for air conditioners, among others.

　　Storing vegetables and fruits in plastic bags is a common, scientifically sound preservation method used during the winter. The principle behind it is to lower the oxygen concentration and raise the carbon dioxide concentration, putting the produce into a dormant state and extending its shelf life. However, the storage period should not be too long. Below, we’ll show you how to use this method correctly. Plastic packaging bag Conduct physical storage.

　　Because vegetables and fruits are organic foods, they have a high water content (60%–95%) and contain water-soluble nutrients and enzymes. Throughout storage, they continue to exhibit vigorous respiration. Under normal conditions, respiratory intensity doubles for every 10°C increase in temperature. In the presence of oxygen, sugars and other organic compounds in fruits and vegetables undergo oxidative decomposition, producing carbon dioxide and water while releasing substantial amounts of heat. Conversely, under anaerobic conditions, sugars cannot be oxidized; instead, they break down to form alcohol and carbon dioxide, with only a small amount of heat being released.

　　However, carbon dioxide levels cannot rise indefinitely; they should be increased by no more than 10%. Likewise, oxygen concentrations must not fall below 5%, as otherwise, to meet their energy needs under hypoxic conditions, the fruits and vegetables would have to break down more nutrients. At the same time, the alcohol produced during anaerobic respiration can remain in the produce, leading to spoilage and decay. Therefore, fruits and vegetables stored in plastic bags should not be kept for extended periods.

　　If you plan to store fruits and vegetables in plastic bags, don’t hesitate to take the extra step: every two to three days, open the bag to release carbon dioxide and excess heat, then seal it again. This will help reduce spoilage and deterioration.

　　Many snack shops routinely use disposable plastic bags to cover bowls when serving food—even piping‑hot noodles or freshly cooked wontons—believing this practice is “hygienic.” However, the reality tells a different story.

　　Experts point out that many restaurants use thin plastic bags made from polyvinyl chloride, most of which are recycled plastics. These PVC‑containing bags can release toxic substances such as chlorine when exposed to high temperatures.

　　Freshly fried youtiao paired with steaming hot congee and noodles can reach temperatures of around 90 degrees Celsius; consuming such foods over an extended period may lead to chronic poisoning.

　　Successful food packaging not only captures consumers’ attention and sparks their interest through its shape, color, patterns, and materials, but also enables them to accurately understand the product itself. After all, people don’t buy packaging—they buy what’s inside. An effective way to convey product information is to present a genuine, authentic image of the product: this can be achieved by using fully transparent packaging, incorporating windows in the container to showcase the product, printing product graphics on the package, adding concise textual descriptions, or even including full‑color product photographs on the label.

　　Accurately conveying product information also requires that the packaging’s level of sophistication be commensurate with the product’s. Packaging that conceals or exaggerates a product’s quality, functionality, or other attributes is bound to fail. For example, ginseng exported from China was once packed in burlap sacks and cardboard boxes; foreign buyers, suspecting it might be dried radish, naturally interpreted its value based on the crude quality of such packaging.

　　That concludes today’s presentation. For more information, please visit our official website.