Avocado Bag Packaging

Avocados are conditioned in the ripening room to hit a target stage, then keep ripening in the bag. Without control, bags reach the shelf already soft and bruise as shoppers squeeze them.

StayFresh film is calibrated to this crop's respiration rate. It lets in just enough oxygen, lets CO2 and ethylene out, and holds humidity where the produce needs it. Packers see 30 to 40% longer shelf life in the cold chain, measured on their own line during the two-week test.