Fogging in plastic films is the formation of small discrete droplets of water on the surface of transparent plastic films.
When packaged fruits, vegetables, flowers and meat are stored at low temperature, in plastic bags or cling wraps, the visibility of film or bags becomes poor due to moisture condensation on inner surface of bags or films.
This poor visibility hampers the marketability of the products packed in them.
The packaging at low temperature demands non-fogging property & hence adequate visibility of products stored in it.
Antifogging agents avoid the formation of droplets on inner surface of the plastic film. This supports to maintain clear view and avoids quality loss of the content.
Vegetables and Fruits are either ethylene producers or absorbers, which is triggered at maturity level. Use of anti-ripening agent will absorber or convert ethylene gas and significantly extend shelf life of fresh produce.