Potatoes
Ethylene Removal Solutions from White Air
Improving potato storage disease management
Improving potato storage disease management
PCO technology will greatly enhance the reduction of air borne fungal and bacterial spores, we can reduce the pathogen loading in your store so when times are difficult and recirculation is required to dry crops we can stop the spread of harmful pathogens .See how it works to understand the benefit of the technology which is an organic process leaving no side effects in the potato store. In previous trials for potato storage it has been recorded that freshly harvested potatoes if exposed for 72hrs to 0.02ppm-20ppm of ethylene resulted in a more rapid dormancy break. Levels of 2ppm for 8-24hrs resulted in the most rapid dormancy break. The same trials also found that at 2ppm Ethylene creates increased respiration of up to six times the normal rate, this will then require more ventilation or cooling to maintain temperature in the store.
Exposure to ethylene of potatoes in processing or fresh chipping stores can greatly increase the risk of fry colours changing. Ethylene is responsible for increasing the change of starch to reducing sugars thus resulting in darkening of fry colours.
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Benefits
Of This Product
Reduced respiration
Reduced respiration rate
Less starch conversion during cooking
Fry colours remain more constant due to less starch conversion to reducing sugars
Extended dormancy
Can extend the dormancy time of tubers in store
Reduced ventilation time
Helps reduce ventilation time of crop
Disease control
Control of fungal bacterial and viral pathogens
Testimonials
By our valued clients
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Technical Manager, Commercial Flower Company
I most certainly would recommend the White air system in the retention of quality and of market management of the product.
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Pig Farmer
After a very short while we observed better air quality and the pigs were most certainly performing better.
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Technical Manager
We have now been using the PCO technology for 3 years to remove ethylene gas and other fungal and bacterial pathogens from brassica crops in our cold storage rooms with positive results in terms of improved storage life and quality.