Storing fresh fruits and vegetables for longer: Low-temperature ethylene oxidation catalyst
The perishable nature of food presents a major problem for storage and transport over long distances. Food spoilage in particular has huge impacts: According to the Save Food Initiative, up to 40 percent of the globally produced food spoils during transport and distribution. Ripening fruit, vegetables, and flowers release ethylene – which behaves like a plant hormone. Our technology offers a means to prolong the shelf-life of fresh fruits and vegetables by slowing down the ripening processes. It works by combusting the ripening gas ethylene at low temperatures using a proprietary catalyst, which is capable to decompose the phytohormone ethylene from -20 °C on. Thus, it can, for instance, retain the freshness of green vegetables when embedded in the vegetable box of a refrigerator. The catalyst is applied as a permanent component and does not need regeneration or replacement.