Compositions and methods for packaging produce

A packaging material for produce comprising:

• (a) a first layer comprising at least one polymer of 40% to 60% by weight, a low density polyethylene (LDPE) of 30% to 50% by weight, and one or more first layer moisture modulating agents;
• (b) a second layer comprising at least one polymer of 40% to 60% by weight, a higher content of LDPE than the first layer and the third layer, and at least one moisture modulating agent;
• and one or more second layer moisture modulating agents,
• wherein the one or more first layer moisture modulating agents and the one or more second layer moisture modulating agents are compounds having a molecular weight no greater than 20,000 Daltons and having three or more polyoxyethylene chains,
• (c) a third layer comprising at least one polymer of 40% to 60% by weight and a LDPE of 30% to 50% by weight,
• wherein the packaging material is optionally sealed,
• wherein the sealed packaging material comprises produce, and
• wherein the one or more first layer moisture modulating agent and the one or more second layer moisture modulating agent within the sealed packaging material provide improvements to the produce selected from the group consisting of reduced water accumulation in the packaging material, increased produce firmness, and reduced disease development in produce as compared to packaging material that does not comprise a moisture modulating agent.