General microbiological challenges in fruit and vegetable storage facilities
The biggest challenges in fruit and vegetable storage facilities are ethylene, mould and dust particles. To ensure that the fresh products do not become waste before they are eaten, the conditions in the storage facilities are a crucial focus point for the companies. Today, fruit and vegetable storage facilities do a lot to reduce their waste, and many chemicals are used to neutralise ethylene, which is naturally stored in the air. Furthermore, the storage facilities also use extra resources for cleaning to avoid mould and dust. However, few people are aware that the air can be kept clean simply and cheaply by using ionisation – an air purification technique inspired by how ions keep the air clean in nature.
Ionisation can also be used in the lorry’s storage space when fruit and vegetables are transported on the last stretch to shops/consumers.