Salads & Herbs

Extending Shelf Life & Quality by Removing Ethylene

Freshness like picking from your garden

Many salad baby leaf and herb products have quite short shelf life this is partly associated to the critical levels of ethylene being exceeded in the storage and packing environments. The critical level for ethylene for many salads is 100ppb levels above this can create ethylene senescence of chlorophyll coupled with increased respiration.

The preceding factors can create a reduction in cell wall strength which will severely affect the turgidity of the product and the fresh look of the product. Our process is completely natural and has no chemicals as part of this process.

The air purification process is a low cost solution with low maintenance it is environmentally safe and it improves food safety for the consumers. We can reduce the pathogen loading on these fresh products improving the shelf life of the goods in the supply chain.

This process sits within the Integrated crop management tools available to your business and can help promote a more sustainable approach to crop production and marketing. It can have a small offset on your C02 emissions by helping to reduce run hours on fridges.

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Benefits

Of This Product

Improved colour

Improved colour by chlorophyll retention

Less decay

Fresher looking

Increased shelf life

Improved consumer safety

Improved consumer safety by reducing the risk from Salmonells, Listeria, E Coli

Reduces weight loss

Natural process

Natural process, no chemicals involved

Smart, inexpensive solution

Smart solution which is inexpensive per unit being passed through the store or pack house

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Testimonials

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.

Neil Chambers Technical Manager, Commercial Flower Company
After a very short while we observed better air quality and the pigs were most certainly performing better.

N Smith Pig Farmer
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.

T Shaw Technical Manager