Ethylene Removal Solutions from White Air
Ethylene sensitivity in root vegetables
Carrots, parsnips, celeriac, chicory, sweet-potato, fennel and artichokes are all sensitive to differing levels of ethylene in the storage environment.
Chicory has high to moderate sensitivity to ethylene . When celeriac is exposed to 0.02 ppm ethylene then ripening speed can increase .
If Sweet potatoes are exposed to ethylene in store they can develop Hardcore which is a condition where the flesh becomes hard and inedible.
Root crops, when exposed to ethylene, have a tendency to increase there respiration rate which will increase dehydration. Many fungal pathogens affecting root crops can increase in the presence of ethylene as it stimulates spore production.
Ethylene removal can help extend the shelf life and promote a healthier, quality product.
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Of This Product
Reduced decay and discolouration of chicory by removing ethylene
Remove ethylene and reduce ripening speed by 4-10 times on celariac
Reduced disease levels
Reduced disease levels in parsnips by ethylene removal from store
Improved storage life
Improved storage life of products
Greater customer satisfaction
Improved colour retention
By our valued clients
I most certainly would recommend the White air system in the retention of quality and of market management of the product.
After a very short while we observed better air quality and the pigs were most certainly performing better.
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.