First and foremost, the primary advantage of vacuum tight containers is their ability to extend the shelf life of perishable products. Air is a key factor in the degradation of food quality; the presence of oxygen promotes the growth of bacteria, mold, and yeast. By eliminating air from the equation, vacuum sealing drastically reduces the risks of spoilage, allowing you to store fruits, vegetables, grains, meats, and leftovers for much longer. For example, vacuum-sealed berries can last up to two weeks in the fridge, while traditional storage methods might leave them moldy within days.