How Moisture Control Strategies Can Slow Microbial Growth and Extend Shelf Life of Fresh-Cut Produce 

ASK THE EXPERT

(Sponsored)
Q: Why is moisture such a challenge in fresh-cut produce?
A: Cutting fruits and vegetables releases free liquid that can accumulate inside the package, increasing water activity, accelerating spoilage, and creating conditions that promote microbial growth. This reduces shelf life and increases product loss.

Q: Don’t absorbent pads solve this problem?
A: Traditional tray-and-pad systems absorb liquid, but the pad usually remains in direct contact with the product, keeping moisture close to exposed cut surfaces and contributing to bacterial growth.Studies show it’s not just about absorbing moisture—it’s about separating it from the product, which can significantly decrease microbial growth and increase shelf life. 

Q: How are FreshWell™ Tray systems different from traditional moisture absorbers?
A: FreshWell trays physically separate purged liquid from the produce, trapping it inside Integrated wells in the bottom of the tray. The keeps free liquid away from food surfaces and reduces overall water activity inside the package. In tests comparing produce packaged in FreshWell trays versus traditional tray-and-pad systems, FreshWell delivered slower aerobic bacteria growth, with levels remaining below commonly accepted thresholds for ready-to-eat foods beyond five days. 

Q: What about yeast, mold, and pathogens?
A: Similar trends were observed for yeast and mold, which stayed at lower concentrations over longer storage periods. The study also evaluated Listeria monocytogenes, with results showing the FreshWell system inhibited growth by more than 99% (2 logs) over a 10-day period compared to the control. This validates FreshWell as a powerful resource for helping prevent foodborne illness. 

Q: Did the produce pacakged in FreshWell show shelf life gains?
A: Depending on product type and handling conditions, FreshWell trays supported fresh-cut produce shelf life of approximately 12–14 days, helping reduce shrink and improve distribution flexibility. 

Q: Are there any processing or operational benefits of switching to FreshWell systems?
A: Yes. Because moisture is managed in the package, processors can reduce or eliminate spin-drying, which can further damage delicate produce, reduce yields, and add operational complexity. Additionally, processors see less dripping and leakage, improved visual appeal at retail, more stable packaging during transport, and greater flexibility in production planning. 

Q: What is the main takeaway for fresh-cut processors?
A: Packaging is increasingly an active control point for quality and safety. This research shows that isolating excess moisture with a technology like FreshWell systems, rather than simply absorbing it, can materially improve shelf life, product appearance, and operational performance.

www.aptarfoodprotection.com  |  foodprotection@aptar.com

© 2026 Aptar Food Protection