BIOCONSERVACION S.A.U.– C/ Vapor 12. P.I. El Regàs 08850 Gavà (Barcelona), Spain

Tel: +34 93 662 32 54 | info@bioconservacion.com

Welcome to our blog

Kiwi and Ethylene

There are more than 400 varieties of kiwifruit, the most common being green (HAYWARD) and yellow (GOLD). The demand for kiwifruit is increasing year after year due to the boom in consumption of the fruit and its high nutritional properties and pleasant taste. Kiwifruit is a highly sensitive climacteric fruit and as little as 5-10 PPB (parts per billion) of ethylene will induce general softening. This means that exposure of kiwifruit during harvest, transport and storage should be avoided. More and more producing countries are exporting around the world, posing a logistical challenge for a fruit that is extremely sensitive to ethylene. Scientific studies have shown that ethylene has negative effects on kiwifruit: - Accelerated ripening and overripening. - softening and loss of skin firmness - White central inclusions - Increased incidence of rots and mycobacterial infections. - Green core due to overripening - Aggravates pericarp translucency - Kiwifruit wilting and weight loss due to increased respiration BION with its TRANSPROTEKT filters and ETHYL STOPPER sachets delays ripening and increases the storage time and shelf life of kiwifruit. Utilize BION's ethylene and other volatile compound absorption technology: - Increases shelf life - Reduces waste - Eliminates odors - Maintains batch homogeneity - Maintains fruit color - Maintains skin firmness - Harmless to workers - It is compatible with organic farming as no additives are added. - It is disposable and recyclable once the product is used up. - Easy to handle and cheap

READ MORE »

FUNGI STOP keeps Blueberries Free of Botrytis

The blueberry (Vaccinium corymbosum) is a fruit highly appreciated for its intense flavor and color in the gastronomy of many countries. It is a climacteric fruit that surprisingly behaves like a non-climacteric fruit. This is because, once harvested, its respiration rate drops considerably. Blueberries are usually transported and marketed in micro-perforated clamshell boxes to avoid bruising and crush damage. One of the most common diseases affecting blueberries is the botrytis fungus, which directly affects the softening of the skin, causing extensive damage to the fruit. The botrytis fungus (botrytis cinerea) or gray mold is present in the harvest field although it becomes evident in the post-harvest stage. Benefits of using FUNGI STOP on blueberries INCREASES THE SHELF LIFE OF BLUEBERRIES. REDUCES THE PRESENCE OF FUNGI: Fungi Stop works as a biological filter reducing the population of Botrytis spores suspended in the environment. STOPS BLUEBERRY SENESCENCE: Due to the ethylene adsorption capabilities of BION's Fungi Stop media, senescence is not induced and blueberry skin weakening is stopped. GREATER FIRMNESS: Fungi Stop keeps the fruit firmer and more resistant by preventing botrytis fungus from penetrating the blueberry skin. CHEMICAL ADDITIVE FREE TECHNOLOGY: It is a chemical additive free technology that avoids the use of synthetic agrochemicals, making it safe and suitable for organic products. For more information about FUNGI STOP and our post-harvest sachets visit: https://www.bioconservacion.com/postharvest-sachets

READ MORE »

Subscríbete a nuestra newsletter

No te pierdas las últimas novedades.