POST-HARVEST HYGIENE WITH NANOBUBBLES
In the post-harvest life of the fruit, there are different problems that present themselves as a challenge to improve processes:
- Fruit shelf life and export quality
- Rots
- The incidence of pathogens
- The use of water in the process
- The use of chemicals
With oxygen nanobubbles we have seen that it is possible to face these challenges and achieve benefits that are not possible with other products or services.
Benefits of applying oxygen nanobubbles in water used in packing
- Reduces rots
- Increased removal of sooty mold
- Decreases dehydration
- Increases the percentage of exportable fruit
- Improved water quality: decreased TSS, increased ORP
Methodology
01_ Extension of the post-harvest life of the fruit
The application of nanobubbles (NB) has been carried out in different commercial citrus lines with the aim of evaluating the effect of NB on the rot and shelf life of the fruit in postharvest.
A success story was carried out in a fruit producer and exporter. The trial consisted of evaluating the impact of NBs on the shelf life of the fruit (tangerine variety of tango) and on water quality.
The fruit was subjected to the following treatments:
– Treatment 0 (T0) -> Process water
– Treatment 1 (T1) -> Process water with nanobubbles
Results
50% decrease in fruit with severe rot damage compared to T0
44% decrease in fruit with mild rot damage compared to T0
56% decrease in surface mold
Higher incidence in fruit without nanobubble
37.3% increase in dissolved oxygen in water and 32.25 mV increase in REDOX potential
30% decrease in total suspended solids
INCREASED WATER DISINFECTION CAPACITY
How nanobubbles work
- Size: The surface area-to-volume ratio of NBs allows for greater efficiency in mass transfer, as does the efficiency of chemical reactions. Ex: Increased gas transfer in the liquid medium.
- Stability: They remain in the liquid environment for a longer period of time than conventional bubbles. Ex: Achieve a dissolved oxygen level over 14 days in controlled locations.
- Energy Release: It generates reactive oxygen radicals such as hydroxyls (OH) or superoxide (O2-), which have a high level of disinfection. The hydroxyl released by the nanobubbles is able to eliminate certain pathogens inoculated into the fruit. Ex: Washing in wells or drains for export.
- Decrease in surface tension: Increase the contact surface between the fruit and the water with disinfectant or fungicide.
- Cubic Capacity: It increases the DO (dissolved oxygen) thanks to its large cubic capacity, it increases the ORP, improving the water quality of the process plant, making it possible to use the water for longer.
Testimony
“Communication and trust have been fundamental pillars in the professional relationship of the 2 companies… We hope to continue the use of Kran nanobubbles anyway and hopefully extend it to all the plants where our fruit is processed.”
Catalina Miranda
Head of Operations & Quality
Crispagold