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Not all foods are suitable for cling film. Fruits and vegetables with larger moisture are more suitable for cling film, while cooked food, hot food, and food containing fat, especially meat, should not be stored in plastic wrap.
Some fruits like bananas and apples can release some vinyl substances, and they can be ripened with plastic wrap. For example, the persimmons and mature apples, pears or kiwis and other fruits are mixed in a plastic bag. The ethylene and other gases released from the mature fruits can promote the enzymatic activity and respiration of the persimmons, and can be dislocated after 5-7 days. However, for fresh meat and cooked food preservation, the key role is temperature, and the role of plastic wrap is limited. The cut watermelon is covered with plastic wrap and placed in the refrigerator. The number of bacteria in the incision is more than that of the plastic wrap. If the fresh period is maintained, it will be better if the cling film is not used. Leafy vegetables are not suitable for long-term wrapping with plastic wrap, because the water does not evaporate and is more perishable.
Cling film is just a temporary food storage measure and it is definitely better to eat the food as soon as possible. Because the plastic wrap itself does not have the effect of sterilization and bacteriostasis, it is only physically separated, and the bacteria can still grow, even in the refrigerator. Supermarkets like to wrap fruit in cling film, which is actually convenient for sale and take. The cooked food can be wrapped to avoid the surface being too dry and selling better.
Long-term unreasonable use of unqualified products is not conducive to health. Cooked foods with more fresh meat and fat are refrigerated as much as possible without wrapping. In addition, if the plastic wrap for microwave ovens is not indicated, it should not be cooked and heated in a microwave oven.