Korea's new approach to vegetable preservation

South Korea recently discovered a new packaging method that can increase the freshness of vegetables so that vegetables can be stored for an additional 3-5 days at room temperature.
It can be said that freshness is the life of vegetables such as lettuce, basil leaves, peppers, etc., and deterioration often occurs in the circulation process, which greatly reduces the product value of the product. The research team headed by Prof. Zheng Chuanshun of Kangwon University in South Korea used a new packaging method to fill the package with a mixture of oxygen and carbon dioxide, which was then sealed and stored. This method can last 3-5 days longer than normal freshness. The gas inside the package is harmless to the human body, does not destroy the nutrition of the vegetables, and can keep the vegetables fresh.