date:Jul 14, 2012
o respire much more quickly and you get the browning effect faster, particularly at the ends where it has been cut,he told FoodProductionDaily.com.
When the vegetable is cut it effectively goes into panic mode and just like a person, breathes more heavily. It is this breathing that causes the degredation and the browning,he added.
The Sira-Flex Resolve bio-based film controls the breathing and stops the vegetable panicking by balancing the CO2 and O2 levels of oxygen within the pack, as well a