Multi-continental organic technology keeps fruit fresh for longer

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Multi-continental organic technology keeps fruit fresh for longer

One of the biggest concerns for growers and exporters shipping long distances is whether their fruit will be in good condition on arrival, without rot or signs of dehydration. grapes square 1

To respond to this need, U.S.-Spanish-Chilean company Oxyion has developed a technology that reduces fungal and bacterial rot in fruit, while also avoiding the level of drying out in the fruit, which significantly lengthens shelf life.

The technology also controls surface contamination on the fruit from bacterial threats such as E.Coli, listeria spp or salmonella, bringing greater biosecurity to the table.

Oxyion president Carlos Lima told the technology worked by altering oxygen molecules, forming highly reactive compounds - among them peroxides - that controlled microorganisms and organic gases through oxidation-reduction; this is achieved through an electrostatic effect, keeping the stomas of any plant product closed.

In Chile, the technology has been applied to cold chambers and tunnels from the northern region of Atacama to Araucanía in the south, which 240 refrigerated packhouses using the technology; not just for exports, but also imported products like bananas and pineapples.

One of the South American country's leading shipping lines, Compañía Chilena de Navegación Interoceánica (CCNI), has shown faith in the product by deciding to implement Oxyion's technology in its refrigerated containers full of Chilean fruit.

Lima said the liner would be using the service in 100 containers this season for shipping table grapes to the U.S. and Asia, after a successful pilot program was undertaken last season taking Thomson Seedless grapes to Taiwan, registering "extraordinary" results.

"According to the receiver it did not present any decay, including for the pallets that didn't have any type of chemical treatment (SO2)," he said, highlighting that the fruits' stems were more tender."

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