Lowering the holding temperature to the recommended levels also greatly reduces water loss. Herbs can be packaged in bags designed to minimize water loss. When herbs are packaged this way, it is particularly important to maintain constant temperatures, to reduce condensation inside the bag and the consequent risk of fungal or bacterial growth. The bags may be partially ventilated with perforations, or may be constructed of a polymer that is partially permeable to water vapor. Ethylene gas is another factor which limits the shelf life of leafy tissues.
Ethylene causes yellowing of leaves, and an increased rate of deterioration.
It is possible to routinely find ethylene in the environment surrounding fruits and vegetables during commercial handling. Careful handling to avoid physical injury to the leafy tissue of the fresh herbs is also important. Rigid clear plastic containers such as those sometimes used for sprouts may be used for soft herbs. Growth of microorganisms can also be reduced by proper temperature management and good hygienic practices in the field and packing station. Chlorinated water can reduce microbial load if water is used during handling.