PEAKfresh® USA
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​PEAKfresh is modified atmosphere packaging (MAP) made specifically for fruit and vegetables as well

as cut flowers and plants. With a natural mineral embedded in our products, we are able to modify the
composition of the air surrounding the packaged item in order to extend the initial fresh state of the
product. PEAKfresh has long been used by growers, shippers and retail chains to preserve the
freshness of produce during transit and storage. Most recently, NASA began using PEAKfresh to

extend the life of produce sent to and consumed by the astronauts at the International Space Station. 


   Following harvest, grapes do not continue to ripen, and so they
   should be picked at optimum maturity. Harvested grapes do not
   produce ethylene gas. Optimum harvest time is determined usually
   by “local tests” relating to sugar content, soluble solids, and color.
   Weather conditions, in particular rain and heat also play an important
   role in determining the optimum harvest time. Grapes are very
   susceptible to damage from gray mold, known as botrytis and also
   from blue mold known as penicillium. Sulfur dioxide Grape Guard
   Pads are used in the packaging process to control the development
   of botrytis. Control of penicillium is enhanced by good post harvest
   handling in reducing incidence of mechanical damage to berries but
   also quick pre-cooling to around 0ºC (32ºF) following harvest. Sulfur
   dioxide also aids in the control of penicillium. Careful handling of
   grapes at harvest and careful attention to quickly cooling grapes to
   around 0ºC (32ºF) and the careful use of sulfur dioxide will overcome
   problems associated with berry split and berry drop and the
   production of mold damage.

   Recommended Post Harvest Temperatures
   0ºC (32ºF) and 90% – 95% relative humidity

   Packaging Method:
   The first important step is to quickly pre-cool grapes following
   harvest. The permeability of PEAKfresh carton liners has proved to
   be very successful in providing adequate volumes of oxygen in order
   to set up the correct atmosphere to generate moisture and to activate
   Grape Guard Pads (sulfur dioxide) for long term storage. Grape
   Guard Pads are designed to release an initial burst of sulfur dioxide
   and a slow release of additional sulfur dioxide over a period of eight
   to 12 weeks storage. The pads generate sulfur dioxide as a result of
   moisture take up and if moisture is excessive as a result of packing
   warm grapes or a break in refrigeration, then the amount of sulfur
   dioxide generated will be excessive and will taint the grape berries.
   By using PEAKfresh carton liners and correct refrigeration, Grape
   Guard Pads will operate efficiently over extended storage periods.
   The correct procedure for using Grape Guard Pads and PEAKfresh
   liners is to place a moisture absorbent sheet at the bottom of the
   PEAKfresh carton liner, place grapes on top of the moisture
   absorbent sheet, place a further moisture absorbent sheet across
   the top of the grapes and then the Grape Guard Pad. The PEAKfresh
   carton liner should then be folded closed prior to sealing of the box.
   Careful handling of the packaged grapes is essential to avoid berry
   damage. Length of storage varies between the varieties of grapes;
   however hardy varieties can be stored up to 36 weeks with adequate

   Storage Temperatures:
   0ºC (32ºF) and 90% – 95% humidity.
   Important Please Read:
   All recommendations for the use of PEAKfresh
   products are given in good faith and based on
   proven field experience. Packaging method
   storage temperatures and humidity levels,
   transit and destination conditions are factors
   likely to affect the performance of PEAKfresh
   products and no liability for indirect or
   consequential  damage can be accepted.  
   We recommend that PEAKfresh products be
   trialed under local conditions before introduction
   to large scale commercial applications.