Disinfecting Sensitive Fruits 

The Problem

Berries & Figs have a short shelf life

There is no real solution for treating the Berries or the Figs in order to extend their shelf life.

 

This in itself is a problem when dealing with marketing of the produce, especially overseas.

The Solution

Treat the Berries and Figs post-harvest

Our revolutionary new system enables the grower to treat the Berries and Figs post-harvest.

The system produces a fine mist of a specially formulated disinfecting substance and delivers it as dry fog into a contained cell structure where the Berries or the Figs are placed in plastic boxes which are stacked on a pallet.

How does it work

The dry fog contains droplets ranging a size of 2-7 microns carrying the disinfectant.

The cloud containing the disinfectant does not swivel and has no turbulence to it, it merely surrounds everything contained within the cell and enters the narrowest of places, mainly through the force of diffusion.

The condition of a steady cloud causes the disinfectant substance to reach every slit and crack on the surface of the material to be treated.

The disinfection mechanism is a precise balance between time and concentration.

We aim for half an hour of contact time.

We then check the required concentrations in which the disinfection agent is effective when it touches the material to be treated.

As the treated produce is removed from the disinfection chamber, the tiny droplets which form the cloud, evaporate into the air, and the ones on the surface become deactivated by the organic matter. 

Thus, no residual is left on the produce!

Sounds interesting?

Let’s talk

21 Atir Yeda St. Kfar-Saba, Israel

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