Horticulture, Fruit and Vegetable Processing

Safely Extending the Shelf-Life of Produce in Fruit Processing. Each variety of fruit has a different harvesting seasoning and must be transported throughout the country to different regions. This takes a fair amount of time, but the fruit still needs to be fresh when it arrives at its destination. Of course, any products used on food products to prevent spoilage in transit must be approved by the EPA for safety reasons. Chlorine Dioxide is EPA approved to extend the shelf life of produce. It can be sprayed on the fruit, or the fruit can be dipped into a diluted concentration of Chlorine Dioxide mixture.
Preventing Spoilage in Vegetable Processing Just as fruit spoils in transit, so do the crisp vegetables that await purchase in grocery stores. Fresh vegetables need to be treated with EPA registered products to discourage them from spoiling during transport, and while on the grocery stores shelves. Dipping or spraying the vegetables with Chlorine Dioxide an EPA approved chemical for extending the shelf life of vegetables will decrease the amount of spoilage.
Controlling Microbes in Processed Water for Horticulture Processing Fresh flowers begin fading and dying as soon as they have been cut from the host plant. As with fruit and vegetables, people at the stores or florist shops only want to spend their money on the freshest of cut flowers. They also expect them to last for a while after they get the flowers to their homes. To maximize the freshness of cut flowers, it’s imperative that the microbial populations be reduced and controlled. Chlorine Dioxide is use for the reduction and control of microbial loads in processed water for horticulture processing.

Safely Extending the Shelf-Life

of Produce in Fruit Processing

Each variety of fruit has a different

harvesting seasoning and must be

transported throughout the

country to different regions.

This takes a fair amount of time,

but the fruit still

needs to be fresh when it arrives

at its destination. Of course, any

products used

on food products to prevent

spoilage in transit must be

approved by the EPA for

safety reasons. CLO2 is EPA

approved to

extend the shelf life of produce.

It can be sprayed on the fruit, or

the fruit can be dipped into a

diluted concentration of Chlorine

Dioxide mixture.

Preventing Spoilage in Vegetable

Processing

Just as fruit spoils in transit, so do

the crisp vegetables that await

purchase in grocery stores.

Fresh vegetables need to be

treated with EPA registered

products to discourage them from

spoiling during transport, and

while on the grocery stores shelves.

Dipping or spraying the vegetables

with CLO2 an EPA approved

chemical for extending the shelf

life of vegetables will decrease the

amount of spoilage.

Controlling Microbes in Processed

Water for Horticulture Processing

Fresh flowers begin fading and

dying as soon as they have been

cut from the host plant. As with

fruit and vegetables, people at the

stores or florist shops only want to

spend their money on the freshest

of cut flowers. They also expect

them to last for a while after they

get the flowers to their homes.

To maximize the freshness of cut

flowers, it’s imperative that the

microbial populations be reduced

and controlled.

Chlorine Dioxide is use for the

reduction and control of microbial

loads in processed water for

horticulture processing.