NUTRICYCLE CROP STORAGECROP STORAGE SOLUTIONS FOR THE FRESH PRODUCE SECTOR

CROP STORAGE SOLUTIONS FOR FRESH

PRODUCE STORES AND PACKHOUSES

� In todays environment of wanting to supply the ultimate product that looks

perfect, has great taste and has that extra shelf life over competitors products.

� How do you ascertain a system to achieve that.

� You are already a leading grower, producer or packer of fresh produce but

need the next opportunity to become one step in front of your competitors.

� Nutricycle can help you to go one step nearer that ambition.

� Our crop storage systems can enhance your present systems to become better

than they currently are.

� StoreAfresh Humidity systems to control weight loss ,appearance and texture.

� Ethylene control to prevent ageing, colour loss and to improve shelf life.

WHAT IS THE RIGHT SOLUTION

� The methods used will vary depending on the type of crops you are growing and processing.

� In some instances humidification and disease control with the store Afresh system will suit your situation.

� In other circumstances humidification will not be right but the removal of ethylene from the storage and packing environment will be.

� Ethylene control is very underrated in fresh produce ,as most people do not understand its effects , but our system can provide some excellent results.

� In most crops the combination of the two systems will provide the best answers.

STORAGE MANAGEMENT SOLUTIONS

� Leading the way in providing the right solutions for your crop storage needs.

� Utilising the latest technology to control the cold store environment.

� The technology to control the speed at which crops age in store.

� Prevent weight loss due to dehydration.

� Controlling the development of moulds, bacteria and viruses.

� Provide a safe environment free from harmful pathogens.

� Give crops a oxygen boost.

� Extend shelf life.

� No exposure to toxic materials or hazardous gases like ozone.

� Low maintenance systems.

StoreAfresh Systems

The storeAfresh system works in two main ways.

� INCREASED OXYGEN SUPPLY

The micro droplets of hydrogen peroxide solution permeate throughout the store

and on contact with the crop ,they decompose releasing oxygen .One dose will

create oxygen immediately around the crop . This level significantly reduces the

CO2 build up and therefore reduces stress.

� INCREASED HUMIDITY

The extra water added to the storage room with the StoreAfresh (more than 90%)

will maintain the high relative humidity provided by the dry fog that in turn will

reduce dramatically the dehydration process (about 1% a month)which is known

to be one of the major stress factors during long storage periods. When not

applying storeAfresh , water is used to keep the crop at its desired humidity level.

StoreAfresh system

Benefits of StoreAfresh

� Increased Shelf-life/storability

� Reduced weight loss

� Improved quality (appearance; turgor)

� Reduces dehydration

� Increases O2, concentration

� Decreases CO2, ethylene and aldehydes

� Prolongs aerobic respiration

� Decreases stress

� Reduces weight loss

� Increases shelf life

StoreAfresh Solution� Is a solution concentrate

formulation composed as follows

� Hydrogen peroxide >7.5% w/w

� Phosphate >5% w/w

� Silver >0.0075%

The purpose of the formulation is to stabilise the hydrogen peroxide so that it does not decompose into water and oxygen until it comes into contact with organic matter.(such as potatoes or vegetables)

StoreAfresh Systems

Application System� Application of StoreAfresh is made by

means of the JD Ultrasonics unit, which delivers very fine micro droplets of the solution (1 to 5 micron) The benefit of small micron droplets is that they stay in suspension longer and penetrate the crop . Such fine droplets make the system a dry fog system.

� When StoreAfresh is used in conjunction with the JD Ultrasonics humidity system, it markedly reduces stress levels in the stored crop. This results in reduced conversion of starch to sugars and a consequent improvement in fry quality. In addition, storage losses due to dehydration are reduced.

Control Unit and

ultrasonic dry fog

atomisers

Ethylene Management

Fresh+™ Ethylene PCO

SystemsMany crops are susceptible to ethylene in the storage environment.

� This can cause premature ageing and ripening of the crop.

� Ethylene in stores can come from a variety of sources:

1. Burning of fossil fuels (e.g. combustion engines, gas heaters etc.)

2. Diseased and decaying leaves

3. Natural processes within the plant can produce high levels of ethylene.

� Crops affected by ethylene include

� Fruit

� Flowers

� Vegetables

� Salads

� Herbs

� Tomatoes, Cucumbers and Peppers

� Root crops

Fresh+™ Ethylene PCO Systems

� Fresh+™ Systems allow for ethylene levels within

the storage environment to be reduced to

virtually zero. This is thanks to the unique mode

of action of the Fresh Plus system which:

� Utilizes the process of Photo Catalytic Oxidation

(PCO) by using a system of catalysts and filters

which combine with the UV light at very specific

wavelength.

� This results in the near total elimination of

ethylene as well as destroying bacterial and viral

pathogens within the store. This includes crop

pathogens as well as human disease pathogens

including salmonella, E. coli and listeria.

� Ethylene is also a trigger for some pathogenic

spores to germinate and cause infection. By

removing the ethylene the disease pressure

within the store is greatly reduced.

Ethylene Management

� Fresh+™ the most effective PCO system on the market.

� A review in the American science Journal concluded that from the evaluation of 300 methods of ethylene control worldwide Photo catalytic oxidation offers the greatest potential for removing ethylene and preserving products in the most economical and sustainable way and also for reducing losses in the storage environment.

� The fresh plus system offers a very user friendly method of use and low running costs.

� The system is very portable and requires only a 13 amp power supply.

� The size of machine required depends on the free air in your store ,this needs to be passed through the machine between 6-8 times per day to achieve the maximum degradation rate of ethylene.

Ethylene Management

The colour difference by

managing Ethylene

The process of Ethylene

Degradation by PCO

Ethylene ManagementFresh+™ EC 300 PCO Scrubber

The most powerful PCO scrubber on the market, proven to be one of the most cost effective methods available.

Degradation rate of

Fresh+™ PCO Ethylene

scrubber

The effects of ethylene on Cut flowers

� The response to ethylene can be varied but in many instances it can be harmful .Not all types of cut flowers are affected by ethylene.

� It is estimated that 30% of flowers perish prematurely due to the effects of ethylene.

� 100ppb can cause damage in 24 hrs and over.

� 250ppb can cause damage in 12 hrs.

� Some types of common cut flowers affected by ethylene,Roses,Carnations,Lilies,Dahlia,Lisianthus,Gladioli,Freesia and Alstromeria.

� Affects that can be caused are bud and leaf abscission ,leaf yellowing, flower or petal drop, irregular bud opening, loss of colour and premature death.

Ethylene Management

Stored with Ethylene in Store as

control.

Fresh+™ Ethylene removed from store.

THE EFFECTS OF ETHYLENE ON

CARROTS AND PARSNIPS

� In the storage environment when ethylene levels increase in the presence of air then respiration rates of the crop increase. From air with virtually no ethylene in to a small amount < 1ppm the respiration rate can increase by up to 100% the higher rate is more likely in parsnips than carrots.

� Levels of ethylene will increase by the following

� Natural production by the stored crop (0.01-0.1PPM per kg per/hr.)

� Disease on stored crop increases production

� The use of combustion engine fork trucks in stores.

� The effects of one or all three will create a continuous increase in the levels in the store as time progresses this will become more of a problem.

� As the time in store increases and the ethylene levels increase then respiration rate will increase .The effects of increased respiration are more oxygen, sugar and water consumed, as a result of this flavour, sweetness, turgor and nutritional value are lost.

� Ethylene causes a stress factor in carrot and parsnip which stimulates production of phytoalexins which can contribute to flavour deterioration by imparting bitterness.

THE EFFECTS OF ETHYLENE ON BRASSICA

AND OTHER CROPS

� The response to ethylene by brassica crops is varied and does not have the same effect on all species , but most species show a response to removing ethylene from the storage environment.

� Most of the brassica crops are low producers of Ethylene but are medium to highly sensitive of Ethylene in the storage environment.

� The following crops are low producers but sensitive to Ethylene

Turnips , Parsnips, Leeks, Lettuce, Leafy greens, Carrots , Cabbage , Cauliflower , Brussels Sprouts , Broccoli ,Asparagus ,Celery ,Peas and Parsley.

The effects of ethylene on Lettuce in

the post harvest and storage periods

� The critical level of ethylene above which the crop is sensitive is ‹100ppb Lettuce is likely to show signs of deterioration above this level.

� Ethylene will increase the rate of respiration in lettuce and this in turn will enhance ethylene production.

� Ethylene will cause senescence due to the loss of chlorophyll and the production of beta carotene.

� A reduction in cell wall strength by ethylene will lead to loss of turgor.

� Russet spotting can be induced by ethylene.

� Monitored levels of ethylene in the retail chain can range from 100ppb to 800 ppb this will definitely reduce storage life.

� Increasing the thickness of the cuticle will affect the respiration rate by slowing down the exchange of gases thus reducing respiration.

Removal of Ethylene and Storage life

� The storage life of most products can be greatly extended with the products in peak condition when ethylene has been removed from the start of the storage life.

� The main attributes of removing ethylene is the physical condition of the produce and its fresh appearance.

� The produce will have better taste attributes because respiration has been lower and the sugars in the plant are still intact instead of being used in the respiration process.

� Shelf life will generally be longer as the removal of ethylene seems to close down the ethylene receptors and they take longer to start working again.

Storage systems overall benefits

� When the humidity and ethylene removal systems work side by side in the cold store environment we see the maximum benefits to storage and shelf life.

� The benefits of the systems could also be useful in the pack house environment.

� The levels of ethylene could be higher than you think in your pack house due to large quantity of product the amount of forklift trucks in this environment and the heating system.

� If you are packing product into sealed bags then you could be including higher levels of ethylene in the packs .

� Higher levels of ethylene in the pack house will be detrimental to the shelf life of products.