First, during production, strict hygiene control is crucial to minimize microbial contamination at the source. Additionally, selecting the right packaging materials and storage conditions is vital. Ultraviolet (UV) light can trigger oxidation reactions in the fruit, causing discoloration and spoilage, while high temperatures can promote microbial growth and accelerate decay.

For optimal preservation, it is recommended to use opaque, airtight packaging and store the dried fruits in a cool place. Pairing the packaging with products that extend shelf life, such as desiccants and oxygen absorbers, is also key. Since dried fruits typically contain high moisture levels, using desiccants can help absorb excess moisture inside the packaging, reducing humidity and preventing the growth of bacteria and mold. Additionally, the ingredients in dried fruits—such as gelatin, vitamins, and pigments—are susceptible to oxidation, which can cause color changes, hardening of the texture, and a decrease in aesthetic appeal, taste, and nutritional value. Therefore, removing oxygen is also essential, and a common method for doing this is the use of oxygen absorbers.

So, should you choose desiccants or oxygen absorbers for dried fruit packaging? Our company has recently launched a new moisture-proof oxygen absorber that uses iron powder oxidation to absorb oxygen within the packaging. It can reduce the oxygen concentration to below 0.01% within 0.5 to 2 working days, while also offering a 25% moisture absorption rate. This product provides dual benefits of moisture control and oxygen absorption, making it an excellent choice for preserving dried fruits.