Usage
- Fresh packaged vegetables: including various types of leafy greens, mixed salads, spinach, cabbage, coriander, kale, arugula, parsley, celery, spring onions, tarragon, mustard greens, broccoli robe, kohlrabi, romaine lettuce, Swiss chard, basil, ginger, and baby's breath.
- Salted preserved vegetables: including cabbage, kale, celery, and pickles.
- Fresh packaged fruits (sliced or whole): such as strawberries, pears, apples, cucumbers, grapes, bananas, plums, cherries, and dried pistachios.
- Fresh root vegetables: garlic (cloves or stems), eggplant, lemon, butternut squash, potatoes, and potato derivatives such as peeled potatoes and sweet potatoes.
- Fresh cut flowers: including various types of fresh flower bouquets.
The recommended number of sachets for different products is as follows. It is important to note that all products, especially fruits, vegetables, and fresh produce, must be free from damage, bruising, and any mold or mildew before packaging. The appropriate number of sachets should be placed in the packaging of the desired product without opening the sachet in the upper space.
