This invention relates to a pallet bag system for bags enclosing items, pallets loaded with bags containing items, and containers containing such loaded pallets.

Described herein are packaging (e.g., containers) and methods for storing perishable items. The containers can include a plurality of openings that cause a reduction in the in-package relative humidity. The perishable items can be coated with a protective coating to prevent moisture loss from produce during storage. The perishable items can be coated prior to storage in the packaging or after being placed in the packaging. The container and coatings therefore allow the perishable items to be stored at lower relative humidity (e.g., lower than industry standards for shipment and storage, or lower than about 90% relative humidity), which can help delay the growth of biotic stressors such as fungi, bacteria, viruses, and/or pests.

A packaging system for strawberries includes a box having a tray and two short sidewalls and two long sidewalls extending from the tray to form a cavity. The two short sidewalls have a plurality of slots that open up to the cavity. Containers are disposed within the cavity. Each container has a top lid, a base portion, and a hinged spine connecting the top lid to the base portion. The top lid and the base portion include a plurality of recessed vents, and the top lid and the base portion are configured to be removably attached to one another by a coupling mechanism, in which the top lid and the base portion form windows to allow air therethough while removably attached. The recessed vents of and the windows are configured to align with the slots in the two short sidewalls of the box to improve a precooling process of strawberries.

A packaging device incorporating a breathable peel/reseal film and enabling a preservation process for allowing for the distribution, storage and multiple servings of a food product, particularly perishable food product(s), and initiating and controlling the transmission rates, respiration rates or deterioration of the perishable food product(s) and thereby, maintaining good internal and external food quality and normal development of flavor and aroma characteristics. The packaging device includes a plurality of atmospheric control attributes that modulates or controls the atmosphere within the packaging device as the food product(s) respire in order to promote the extended shelf-life of the food product and the maintenance of the quality and desirable marketable characteristics of the food product. The atmospheric control attributes can include perforations that may be positioned in breathable peel/reseal film portion of the package to allow the product respiration for multiple servings without substantially altering the shelf life extension properties of the packaging device.

The present invention is based on the surprising result that packaging materials comprising at least one moisture modulating agent can significantly reduce moisture loss, physical damage, and/or microbial decay of produce. Inclusion of such moisture modulating agent(s) can provide at least one of the following advantages: (1) less disease development as compared to traditional packaging material; (2) fresher, firmer produce with less rot or defects (for example cracking or splitting); (3) better see-through as compared to traditional packaging material; (4) preventing the humidity inside the bag from coalescing into large drops or even pools of water (i.e., less water accumulation or moisture condensation within the package); and (5) providing sufficient gas transmission of oxygen (O.sub.2)/carbon dioxide (CO.sub.2) and/or a quality management agent, for example ethylene or 1-MCP, for better quality control during storage at room temperature (shelf life).

A container for storing, displaying, and serving fresh produce that extends the shelf life without refrigeration. The container includes a bottom tray, a slotted tray, a vertical extending wall, a cover, and a light source. The slotted tray sits above and nests within the bottom tray. The vertical wall removably extends from the bottom tray to form a compartment defined by the vertical wall and the bottom and slotted trays for fresh produce. The cover sits on the vertical wall enclosing the compartment. The light source shines light into the compartment.

A system and method for storing, shipping, and displaying produce in a box which has a tamper-evident closure. The box may be formed of folded cardboard and a transparent plastic lid which engages top edges of the box. The lid has a plurality of tabs around its periphery that may be bent and inserted into slots or notches formed in the box edges, and then expand to a larger relaxed size. The slots or notches have perforated lines enabling the lid to be ripped upward to open the box, thus indicating that the container has been tampered with.

A bag (100) suitable for packaging fruit and vegetable products (2) comprising a casing (103) capable of housing the products to be packaged and at least one first band (104) and one second band (105) each arranged on the outer face of the casing so as to seal said casing, the first band (104) being joined to the casing only at its ends (104a, 104b) forming a handle (106) and the second band (105) joined along the length thereof to the associated face of the casing, forming a stable bottom (105c). A station (1) for producing this bag (100) comprises an expansion device (4) of tubular material comprising an upper expansion body (4a) and a lower expansion body (4b) mechanically linked to each other with a capacity for movement of one with respect to the other and that cooperate with welding groups.

The present invention is based on the surprising result that packaging materials comprising at least one moisture modulating agent can significantly reduce moisture loss, physical damage, and/or microbial decay of produce. Inclusion of such moisture modulating agent(s) can provide at least one of the following advantages: (1) less disease development as compared to traditional packaging material; (2) fresher, firmer produce with less rot or defects (for example cracking or splitting); (3) better see-through as compared to traditional packaging material; (4) preventing the humidity inside the bag from coalescing into large drops or even pools of water (i.e., less water accumulation or moisture condensation within the package); and (5) providing sufficient gas transmission of oxygen (O.sub.2)/carbon dioxide (CO.sub.2) and/or a quality management agent, for example ethylene or 1-MCP, for better quality control during storage at room temperature (shelf life).

This invention relates to a unique food preservation system that is used to extend the shelf life of food items by automatically modulating the gas composition within an air-tight container to the optimal atmospheric conditions for the specific food item(s) being stored in these containers. In order to extend the shelf life of food items, the optimal levels of carbon dioxide and oxygen must be maintained within the food storage container at all times. This is accomplished by constant real-time monitoring of the atmosphere within the food storage container and actively as well as passively controlling the atmosphere.