At present, the food and agricultural products in flexible packaging technology has been widely used dampproof packaging technology, aseptic packaging technology, vacuum and inflatable packaging technology, heat shrinkable film packaging technology as well as fruit and vegetable preservation, and packaging technology. These technologies in the protection of a variety of food and agricultural products are not spoilage, extend the storage time have significant effect, are introduced separately as follows:
     1. Moisture-proof packaging technology
     Is the incorporation of water vapor must cut off the moisture capacity of food packaging materials or packaging agricultural products, cut off from the outside world the effects of humidity on the merchandise, while the relative humidity inside the packaging to meet the product requirements, the protection of quality agricultural products. Each type of food or agricultural products are critical to ensure that their quality of water, such as 5.5 percent of tea, milk powder 2.25%, when the environmental humidity in excess of its critical moisture when and spoilage due to moisture absorption. Therefore, moisture-proof packaging used. Moisture-proof packaging materials commonly used in PE (polyethylene), pp (polypropylene), PVDC (polyvinylidene chloride), PET / PE and PT (cellophane) / PE composite films, such as materials, these materials are very good moisture resistant packaging and integrated performance, to meet a variety of moisture-proof packaging, barrier requirements.
     2. Vacuum and inflatable packaging technology
     Refers to the packaged food or agricultural products into gastightness containers, prior to pumping in confined into a vacuum or filling a certain percentage of ideal gas, so as to improve and control the food environment surrounding gas, limiting the biological activity of food to prevent food mildew, to extend the shelf-life. As we all know, attached to the surface of micro-organisms in food, only at O2 can exist under the conditions of propagation, vacuum and inflatable packaging or through rechargeable vacuum into N2 and CO2, which undermines the survival of microbial propagation conditions, thereby slowing food biology of Health of metamorphism. The technology commonly used in dairy products, meat products, tea, peanuts, cake and other packaging. Materials commonly used for PET (polyester film), Ny (nylon), PVDC, EVAL (ethylene, ethylene alcohol copolymer) and to them as the substrate composite film.
     3. Aseptic Packaging Technology
     Means will be packaging food, packaging containers, packaging materials and packaging materials separately assisted sterilization, and aseptic filling environment sealing a packaging technology. Aseptic packaging of liquid food is generally liquid or semi-liquid food, such as milk, wine, fruit juice and so on. Its characteristics for containers and packaging, sterilization separately, you can prevent heat sterilization time when the cause of food deterioration and loss of nutrients, particularly dairy products and bananas are like mud like thermosensitive food, aseptic packaging can greatly extend their shelf life. Materials commonly used there is LDPE (low density polyethylene, white) / LDPE, LDPE (white) / HDPE / LDPE (black) and PVDC / PE composite film, etc..
     4. Shrink Packaging Technology
     Are heat shrinkable plastic film package with a product or package, and then heated to a certain temperature, so that contraction of plastic film to shrink, so as to achieve close to encase the purpose of packaged objects. The packaging method is adaptable, compact packaging, the appearance of fine, better product protection, packaging technology, the advantages of simple equipment. Especially suitable for vegetables, fruits, with plate of fast food, as well as general packing method difficult packaging shaped packaging. Shrink Packaging packaging materials currently used mainly in PVC (polyvinyl chloride), PE, PP, PVDC, PS (polystyrene), EVA, etc. Shrink Films.

     5. Fruit and vegetable preservation, and packaging technology
     Refers to itself in accordance with the characteristics of fruits and vegetables, using the full range of packaging material has a gas-barrier, wet resistance, heat insulation, insulation, shock-proof buffer, antibacterial, antimicrobial and other properties, to carry out both inside and outside of the fruit and vegetable packaging, in the packaging to create a good environmental conditions (temperature, relative humidity, gas composition, pressure, as well as anti-seismic aseptic, etc.), lower fruit and vegetable respiration and maintain their life activity the minimum required temperature, reduced evaporation and prevent microbial infection and mechanical damage to fruits and vegetables for a long time to maintain better eating quality and nutritional value. Materials commonly used there is: PE, PVC, PP, PS, PVDC, PET / PE, Ny / PE and so on.
     In addition, in order to protect the food safe, reliable, and also studied abroad there is lot of new forms of creative packaging. At a food such as pest control measures taken so that the natural enemies of food - borers dare not bite through the material being packaged. The United States also invented the cat food packaging materials, put the cat food and oat seeds, plant food mixture packaging. Key technology is to be able to seed germination, growth, food is not degenerate, packaging system to maintain a balance of various factors.