Ethylene(VOCs), Mold & Bacteria solutions for longer useful shelf-life.
Fusarium Oxysporium on Palms , showed inhibition of root fungal activity.
Fusarium TR4. (in testig)
We use Mineralization
Destruction of a mold spore (or bacteria or odor compound) uses a process called mineralization. The OH radical is like a Pac-Man. On contact with the mold spore, it takes a bite out of it, then another bite until the entire organics of the mold spore are mineralized.
It holds the intermediary hydrocarbons at the surface on the nanofilm, where another OH radical is going to form and further attack the spore. There is absorption by the nanofilm, and the oxidation process continues until the spore is totally destroyed.
An absolute area of concern.
While generated naturally by most fruits and vegetables during ripening, premature exposure to this odorless, colorless gas can shorten the shelf-life of produce by hastening ripening and causing spoilage.
For instance, bananas placed next to ethylene sensitive products, such as apples or tomatoes will produce enough gas to cause accelerated fruit ripening.
Our PCOP solution, provides a continuous elimination of ethylene and microorganism to protect produce, allowing to mix ethylene sensitives with emitters in the same storage chambers.
Yes, it is well versed all over that food cross area contamination is when microorganisms or bacteria is transferred from any source to another.
What many will not tell you is that all of these microorganism, mold spores and bacteria can be easily transported by air or in some cases on the protective gear used to handle these raw products.
Our PCOP solution addresses cross area contamination in the most genius way. We continuously destroy the bacteria, mold or microorganism at a molecular level before it can do any harm.
A Genius Solution
The real genius of our PCOP solutions, isn’t that it eliminates ethylene gas, mold spores and mycotoxins. Nor that it enables food safety managers and cold storage companies to reduce shrink by as much as 50%. Or that it extends the shelf life of perishables. It isn’t because NASA developed it for the space station to destroy airborne biologicals too small to be filtered. And it isn’t because its technology eliminates 99.999987% of all airborne organic matter. Nor that it obliterates VOCs and viruses as small as 15 angstrom units in diameter. Nor that it doesn’t produce any ozone or other harmful byproducts. And it isn’t because it’s virtually maintenance free and doesn’t need filters.
It's because you can set it and forget about human error impacting your bottom line.
THE SOLUTION STORY
Growing food in space is a lot harder than you might think. Because of ethylene. gas that all growing plants generate.
Just as in a cold storage, in a spacecraft, ethylene build-up kills destroy the plants and vegetables it would normally ripen. As well as plant to plant cross contamination, NASA needed to develop technology to destroy the gas so food could be grown and enable deep-space travel to move forward.
The Mission: clear the air of ethylene gas and VOCs.
It had to be virtually maintenance free, take up very little space, produce no Ozone or any other harmful byproducts, use very little power, and eliminate unwanted ethylene.
A unique air purification technology was invented.
A hybrid nano-technology, based on the evolution of photocatalytic oxidation (PCO). It uses no filters. It deconstructs organic gasses at a molecular level on contact, converting them to CO2 and water vapor.
What it was done for the space program, now can be done on your cold storage and perishable retail business too.
FOOD LOSS & WASTE
Grocery Food Waste $16Bn in North America Survey released by Coresight Research.
“51% grocery retailers said they do not YET have the technology they need to prioritize food waste-reduction.”
Next 2 years: “planning to invest in technology to reduce amount of food they aren’t able to sell or have to write off”
“90% grocery retailers consider reducing food waste to be key to meeting their corporate sustainability targets.”
Food supply shortages have left 3 billion people malnourished globally with iron deficiency affecting 2 billion people and protein/calorie deficiencies affecting nearly 800 million people [25].
CLIMATE IMPACT
Changes to climate and population health have made evident the precarious balance between sustainable food production practices, a healthy environment, and a healthy population.
Among some of the more serious environmental concerns we face are land use change and extensive reduction in biodiversity, aquatic eutrophication by nitrogenous substances caused by over-fertilization, global warming caused by enteric fermentation and use of fossil fuels, aquatic eutrophication by phosphorous substances caused by fertilizers overuse, water shortages due to irrigation, ecotoxicity, and human effects of pesticides [7].
WATER & LAND OVERUSE
30–50 % of food produced is wasted while most land and aquatic resources are overused [4].
Our solutions help reduce water consumption in the field while keeping harvested crops healthier longer.
100% GREEN
Amen Juice plant elicitor keeps surprising the agricultural and horticultural world.
Cases and Examples
Growing better and healthier crops can be done without water waste or harmful chemicals. Grow the Organic Way
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