Extend the shelf-life of avocado with BION

2022-07-07 17:05:32

Avocado is a fruit that is considered a superfood also called "green gold" and has an increasingly widespread use making the export industry grow exponentially. Global avocado production is expected to reach 12 million tons by 2030, 3 times more than in 2010, according to data from Rabobank.

One of the biggest logistical challenges is to ensure that the product arrives in the best conditions and without shrinkage. Thus, ensuring the good condition of the cargo during transit becomes a priority.

Once harvested, avocados emit ethylene, which accumulates in storage chambers and transport containers. Some of the effects of ethylene on avocados are:
- Accelerated ripening and overripening
- Softening and skin color change.
- Increased avocado respiration
- Increased incidence of chilling injury (vascular and pulp discoloration).
- Increased incidence of rots and fungal infections (anthracnose and terminal purple rot).
- Reduced lot homogeneity

At BION we have the technology and the product to solve this need.

The combined use of controlled atmosphere and ethylene absorption technology is the best solution to minimize production loss and extend avocado shelf life.
The use of ETHYL STOPPER sachets and TRANSPROTECKT BION filters, allows the product's properties to be maintained and the shelf life to be extended.

As these products do not directly touch the fruit, they are compatible with organic farming.

In our blog...

Kiwi and Ethylene

There are more than 400 varieties of kiwifruit, the most common being green (HAYWARD) and yellow (GOLD). The demand for kiwifruit is increasing year after year due to the boom in consumption of the fruit and its high nutritional properties and pleasant taste. Kiwifruit is a highly sensitive climacteric fruit and as little as 5-10 PPB (parts per billion) of ethylene will induce general softening. This means that exposure of kiwifruit during harvest, transport and storage should be avoided. More and more producing countries are exporting around the world, posing a logistical challenge for a fruit that is extremely sensitive to ethylene. Scientific studies have shown that ethylene has negative effects on kiwifruit: - Accelerated ripening and overripening. - softening and loss of skin firmness - White central inclusions - Increased incidence of rots and mycobacterial infections. - Green core due to overripening - Aggravates pericarp translucency - Kiwifruit wilting and weight loss due to increased respiration BION with its TRANSPROTEKT filters and ETHYL STOPPER sachets delays ripening and increases the storage time and shelf life of kiwifruit. Utilize BION's ethylene and other volatile compound absorption technology: - Increases shelf life - Reduces waste - Eliminates odors - Maintains batch homogeneity - Maintains fruit color - Maintains skin firmness - Harmless to workers - It is compatible with organic farming as no additives are added. - It is disposable and recyclable once the product is used up. - Easy to handle and cheap

VOC's and Ethylene

Ethylene and Volatile Organic Compounds have a very close relationship with fruit ripening and skin weakening leading to significant yield losses. It is known that climacteric and non-climacteric fruits have a unique odor. These odors are actually Volatile Organic Compounds that are emitted by the fruit and become a signal that attracts pests and pathogens. The mixture of volatiles such as limonene, acetaldehyde and ethanol induce the germination of fungal spores such as Penicillium that attack the surface of the fruit. These different fungal species colonize the fruit and emit large amounts of ethylene. Ethylene is also a chemical signal that tells the fungi to attack the fruit, so the infection process feeds back and accelerates causing fruit degradation. An effective way to prevent this cycle of chemical signals from continuing is to adsorb the ethylene with products developed specifically for this function, such as BION's Transprotekt Sachets and Filters. In this way, the ethylene emitted is neutralized, the chemical signals that attract fungi are cancelled out and the firmness of the skin remains intact, allowing the shelf life of the fruit to be extended. Eliminating ethylene from fresh produce is crucial for extending shelf life during post harvest. BION’s wide range of products and technology can help you eliminating it from the environment.

What is Ethylene?

Ethylene is a Plant Hormone. A hormone is a substance that in very low concentration (0,015ppm) induces massive changes in produce metabolism. It regulates the processes associated with ripening and senescence. Being a gas, it can cumulate in closed environments: inside packaging, cold storage rooms and transport containers. The more ethylene cumulates in a closed environment, the more ethylene is produced, and the ripening process goes faster. Ethylene affects to fresh produce: Accelerating ripening Accelerating senescence Favors shriveling and weight loss Favors disease expression Increases the risk of physiological disorders Induces chlorophyll degradation Eliminating ethylene from fresh produce is crucial for extending shelf life during post harvest. BION’s wide range of products and technology can help you eliminating it from the environment.

Extend the shelf-life of avocado with BION

In our blog...

Kiwi and Ethylene

VOC's and Ethylene

What is Ethylene?

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