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Our Solutions can be used in various stages of produce management including grower, distributors, shipping and food retail stores.

Fruits, vegetables, and flowers are perishables because they have a high H2O content and high metabolic activity.  Practically all parts of the inflorescence are, in some species or other, developed into fruit flesh.  The fruits of strawberry are actually achenes, whereas the receptacle comprises the fleshy part of the fruit.  The intralocular tissue (pulpa) can be derived from the placenta (tomato), the septum (banana, grape), or the endodermis (banana, orange).  Pome fruits, such as apples and pears are derived from the fusion of ovary and receptacle.  Drupes, such as peaches, are derived entirely from the ovary.  Vegetables are derived from roots, hypocotyls, buds, petioles, leaves, tubers, etc.  Common to all of them is their high moisture content (cucumbers contain more than 90% water) and their high rate of metabolism.

After harvest, which we refer to as post harvest, fruit gets cut off from the water supply of the plant.  Moisture loss is defined as the product of vapor-pressure difference (VPD) and the transpiration coefficient of a commodity.  Moreover, respiration (glycolysis, citric acid cycle, and oxidative phosphorylation) generates heat (because the energy efficiency is ca. 40%) and water, which hastens water loss.  The rate of respiration increases with temperature. 

Ethanol and Carbon Dioxide are very important because in fermentation sugars are broken down into ethanol and CO2, and the alcohol produced unpleasant flavors in the produce and promote premature aging.

• Temperature
• Humidity
• Hydrogen Sulfide
• Carbon Monoxide
• Carbon Dioxide
• Oxygen
• Nitrogen
• Ammonia