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.
Sterilization Inc.             Offices /  Warehouse            17 E. Lucy Street             Homestead, Fl 33030            clo2sterilization@gmail.com 786-721-0114

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.

Sterilization Inc.             Offices /  Warehouse            17 E. Lucy Street             Homestead, Fl 33030            clo2sterilization@gmail.com 786-721-0114
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