1-MCP Is Your Good Helper For Transportation And Storage
New technological solutions are being introduced to prolong the time of fruit storage and to provide a rhythmic supply of fresh products on the net. There is a sufficient number of fruit, equipped with modern refrigeration systems, which contributes to the fact that the products are in abundance...
New technological solutions are being introduced to prolong the time of fruit storage and to provide a rhythmic supply of fresh products on the net. There is a sufficient number of fruit, equipped with modern refrigeration systems, which contributes to the fact that the products are in abundance all year round. But at the same time, the buyers are now presenting very high quality requirements in the shopping hall of the store, and the retailer, in turn, brings these requirements to the mediator, and that is already up to horticultural farm. The requirements are extensive, ranging from the hardness of the Apple and ending with its color characteristic of the variety. For example, if the color of "Granny Smith" is slightly yellowish, buyers just pass by, if they are not blind, they need only crisp, green, beautiful fruits with habitual taste and level of acidity, without any lesions and physiological diseases, solid, to be literally, as just removed from the branch. Therefore in the market in the near future should remain only those manufacturers and their cooperation, which confidently look forward, carefully monitor quality of storage and without doubts and fluctuations introduce new and progressive technologies of storage of apples.
Based on the presented requirements, the company Aoweite puts the main goal to preserve the original quality of fruit and vegetable products and reduce its losses during long-term storage. In short the essence of the progressive technology of fruit storage is the treatment of fruit by a chemical containing a gaseous inhibitor of the synthesis of ethylene 1-MCP. Such processing is carried out only once in the beginning of storage of production and leads to slowing of breath of fruits, keeps juiciness and firmness of fruit on constant initial level, captures colouring of apples inherent in a concrete sort, and most importantly, increases shelf-time of fruit. The resistance of fruits to various diseases and lesions of pathogenic flora increases simultaneously. It is important that the processed fruits retain the original qualities not only during the storage period, but also during the transportation to the consumer and while in the retail stores.