A test conducted by Magic produced a significant result: under the conditions tested, G-pad, the absorbent pad certified OK Compost Industrial, extended the shelf life of strawberries by 50% compared with samples stored without a pad.

For producers and distributors of fresh food, this provides a concrete indication of the pad’s ability to help preserve product condition over time under the tested conditions, while also supporting visual quality.

For the fresh produce sector, and particularly for companies handling delicate berries, longer product life can provide more flexibility in stock management and distribution times.

Greater product stability over time can also improve the end consumer’s experience by extending the period during which the strawberries remain suitable for consumption and visually acceptable.

The test addressed one of the most common issues in fresh food packaging: the build-up of condensation and the development of mould, both of which can affect product quality and appearance. When placed inside the tray, G-pad proved effective in managing this issue under the test conditions.

Why condensation and mould can affect food preservation

Condensation and mould are two common causes of deterioration in fresh produce.

When condensation forms inside the pack, it creates a humid environment that can encourage the growth of bacteria and mould. It can also accelerate deterioration and affect appearance, making the food less appealing to consumers.

Mould, on the other hand, is a clear sign of advanced deterioration. Its presence makes the product unsuitable for sale and may also represent a risk to consumer health.

For producers and distributors, these issues can have several practical consequences:

• Reduced saleability: products showing visible condensation or mould are more likely to be rejected by consumers, increasing waste and economic losses.
• High operating costs: replacing deteriorated products can increase handling and stock-management costs.
• Impact on brand perception: products perceived as no longer fresh can affect consumer confidence in the brand.

How shelf-life test was carried out

The comparative shelf-life test was conducted using a methodology defined by Magic’s R&D laboratory.

Strawberries were selected because they are particularly delicate and prone to rapid deterioration.

Methodology

• Test duration: 18 days
• Storage conditions: constant temperature of 4°C, simulating refrigerated storage
• Samples:
  – trays without an absorbent pad
  – trays with G-pad (OK Compost Industrial certified pad)
• Monitoring: daily visual inspection with photographic documentation
• Final assessment: handling and visual inspection of samples removed from the trays

Key results

• Day 3: trays without a pad showed condensation, while trays with G-pad retained 86–100% of strawberries in good condition.
• Day 5: in trays without a pad, only 43–50% of the strawberries were still edible, compared with 86–88% in trays with G-pad.
• Day 8: the first signs of mould appeared in trays without a pad, while trays with G-pad still retained 57–63% of strawberries in acceptable condition.
• Day 18 (end of the test): trays without a pad contained 0–14% undamaged strawberries, compared with 50–57% in trays with G-pad.

The results show that, under the tested conditions, G-pad helped slow deterioration and preserved a higher proportion of strawberries over the course of the test.

What does this mean for food packaging?

The G-pad test highlighted several practical implications for companies operating in fresh food packaging:

• Greater flexibility in distribution: longer shelf life can allow more room in stock management and distribution planning.
• Lower exposure to product losses: slowing deterioration can help reduce the amount of product discarded during distribution and sale.
• Better preservation of product condition: under the test conditions, a higher proportion of strawberries retained acceptable characteristics over time.

Under the conditions tested, G-pad therefore showed its ability to slow strawberry deterioration and extend shelf life compared with samples stored without a pad, providing additional flexibility in the management and distribution of fresh produce.

Find out more on the site’s dedicated section.