GREENKEEPER ETHYLENE ABSORPTION AND THE CORONA VIRUS COVID-19
GREENKEEPER ETHYLENE ABSORPTION AND THE CORONA VIRUS COVID-19
GREENKEEPER protects fruits and vegetables against mobility problems caused by the Corona Virus COVID-19. Our objective is to keep food safe and to avoid risks to the population and undesirable losses in shortage situations.
Greenkeeper, the world leader in the manufacture and sale of ethylene absorbent sachets, is a safe and natural bet in these difficult situations we are living due to the pandemic.
For many years, Greenkeeper has been part of the auxiliary industry, closely linked to fruit and vegetable producers around the world. Our support in post-harvest, extending the shelf-life of fresh food, makes us, nowadays, an important partner for producers and exporters.
The restrictions on mobility to which the authorities of almost every country in the world have forced on us, make transport slow down. While it is not so important for some products, for the transport of fruits and vegetables it is essential. Longer transit times cause losses and problems with fresh food if additional protection systems are not put in place from the origin.
Greenkeeper is the solution to protect loads of fruits and vegetables in long transits. Our wide range of formats (ethylene filters for transport, ethylene absorbent sachets for individual boxes, ethylene absorption modules for cold rooms, …), makes protection possible at any stage of the food chain, ensuring, in a natural and healthy way, the quality and safety of fresh food.
Ethylene is a key ripening factor for fresh foods. Filtering and eliminating this hormone is essential in food preservation and in stopping the proliferation of contaminating elements such as molds, fungi, yeasts and other pathogens present in the atmosphere. Fungi, like anthracnose, Penicillium and Botrytis, and bacteria like Pseudomonas, need gas signals for their development. Ethylene is one of those gaseous signals whose elimination greatly reduces fungal and bacterial development.
We cannot allow food to spoil in a time of scarce resources like the one we are living in. Greenkeeper contributes significantly to food security.
Greenkeeper has several certificates like BRC food safety certificate (the only ethylene absorbents manufacturer in the world), food contact certificate and authorized use in organic production certificate. All these certifications make our products a natural, healthy and safe system that does not affect, at all, the organoleptic characteristics of the food, ensuring that consumers buy quality products.
With Greenkeeper, we help producers to keep their businesses running in situations of delays in the transport of perishable food, preventing many of those products from spoiling and ensuring continuity in the supply chain of fruits and vegetables.
Producers and exporters can be rest assured that with Greenkeeper they have an effective and safe solution for post-harvest protection of food. We are much more efficient, without generating collateral damage, compared to other systems such as ozone – a harmful and toxic oxidant for the health of human beings in the doses necessary to eliminate ethylene and highly corrosive to the environment of the containers and which, at the same time, affects fruit & vegetables tissues in long term exposures (container and truck transportation) and their shelf-life duration.
Authorities recommend increasing the self-defense of our body by eating healthy food. A diet poor in artificial sugars and carbohydrates and rich in fruits and vegetables helps us to strengthen the immune system, being much more prepared in case the virus affects us and we need to face prolonged situations of confinement.
These days, we have time. That means we have the possibility of preparing dishes with natural foods, including fresh fruits and vegetables. Many of these products are the ones that Greenkeeper usually works with (banana, plantain, avocado, berries, mango, kiwi, citrus, stone fruits, apple, pear, pineapple, green vegetables). Highly antioxidant foods that reinforce our defenses.
Banana – we extend green life (we have tests in which we arrive up to 75 days), we reduce the incidence of premature ripened fruit, we minimize chilling injury, we keep the quality of the fruit from farms with phytosanitary problems, and we reduce rot. The result is better batch homogeneity after artificial ripening.
Avocado – we minimize chilling injury (broken skin, freezer burn, bruised skin, etc.), we preserve firmness, we delay rot and lengthen shelf life, we maintain organoleptic properties (appearance, color, soluble solids, etc.) and we keep nutritional properties (content of polyunsaturated fatty acids). In the current long-distance transportion, apart from the controlled atmosphere, ethylene sachets are used, managing to reach destinations of more than 40 days.
Mango – We preserve firmness, we minimize chilling injury (flavour loss, damaged peel and grey tones on skin, pulp browning…), we ensure quality (colour, weight, soluble solids) and we delay rotting due to Botrytis to extend the shelf life.
Berries – we delay aging, we delay rotting due to Botrytis and extend the shelf life, we reduce weight loss and we maintain organoleptic properties such as hardness, colour, soluble solids, internal quality…
Citrus – we reduce rot and lengthen shelf life, we reduce the incidence of oleocellosis, we minimize damage from cold (broken skin, reddish colorations, etc.) and we ensure quality (hardness, weight, color, ethanol in juice, soluble solids, etc.)
Pineapple – we reduce rot, especially of the peduncle, we minimize damage from cold (translucent pulp, dark core, etc.), we ensure quality (hardness, weight, soluble solids, etc.), we make it possible to transport riper fruit and we delay ripening.
Tomato – we delay color change and loss of firmness, we minimize chilling injury (interrupted ripening process, broken skin), we reduce weight loss, we delay rot and lengthen shelf life.
Green vegetables – we delay yellowing (cucumber, broccoli, green beans, spinach, cabbage…), we reduce rotting and extend shelf life, we prevent the appearance of brown or discoloured spots on lettuce, we minimize chilling injury (pale colour, damaged peel, translucent pulp) in more delicate produce such as cucumber, green beans and eggplant, we preserve organoleptic properties such as hardness, colour, texture, crispiness…, and we reduce weight loss.
Thank you for trusting Greenkeeper (more information on our website www.greenkeeperiberia.es and to contact us click HERE