The handling and storage of food has its own regulations and standards that require the application of Good Practices and Preventive Safety Measures. Temperature and humidity control are commonly used methods to aid conservation through the control of ethylene, or ripening phytohormone, emitted by climacteric plants.
PUROH adds an additional tool both to increase hygiene standards to achieve complete microbiological safety and to optimize current conservation methods.
After extensive research in different international centers, the result was a revolutionary new hygiene technology that offers three main advantages:
Firstly, it allows the environment to be cleaned of both microorganisms and volatile organic compounds that may have been introduced during the various handling processes, either through manufacturing activities, contamination, or accidents. PUROH has a significant difference from current disinfection methods. Unlike passive ventilation and filtration methods, or chemical disinfection, PUROH is an active technology that continuously acts since it is totally harmless to humans and leaves no toxic residues. It disinfects both the environment and product surfaces, as well as work areas.
PUROH’s technology is based on the well-known principle of the Open-Air Factor, which occurs in the upper layers of the atmosphere, known as a natural detergent. PUROH replicates this reaction in a device that mildly ozonizes a hydrogen peroxide cartridge, causing a chain reaction of neutral Hydroxyl Radicals OH·. This chain reaction spreads through the environment in different ways depending on air currents and humidity and temperature conditions. The radicals attack the membrane of pathogenic microorganisms, denaturing their membrane, and causing their elimination. Its effectiveness has been demonstrated and published for the main strains of pathogenic microorganisms such as bacteria, viruses, and fungi, by internationally certified centers and laboratories.
In the case of fruit and vegetable storage, PUROH contributes significantly to extending its conservation and controlling it. First, the elimination of saprophytic bacteria that rot the fruit, especially in areas of bruises or scratches, allows the producer or wholesaler to extend the conservation times offered by refrigeration methods. In addition, the radical reaction of PUROH inhibits ethylene, the ripening agent.
Finally, perhaps the most innovative aspect is that it not only guarantees quality like the previous ones but also increases it by means of controlled ripening. PUROH increases the nutritional and taste value of the product, as during the ripening process in storage, the reaction of PUROH generates an oxidative stress to the fruit or vegetable that causes an increase in natural sugars and antioxidants, resulting in organoleptic and nutritional values similar to those of natural ripening in the plant.
Contact us, and we will be happy to provide you with more details about the product and its advantages, and help you find ways to increase the quality of your processes and products.
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