After the success achieved in the horticultural industry in the United States and South America, OXYION arrives in Europe. OXYION is a clean technology, which doesn't use chemicals and is bio-secure, to protect fruits and vegetables. It has been validated by AINIA Technology Center for use in Europe.
OXYION bases its technology on the activation of the oxygen in the air, transforming it into an efficient vehicle for environmental decontamination, which reduces the decay caused by microorganisms on the surface of fruits and vegetables.
From left to right: Gabriel Almazan, sales manager of OXYION USA; Jorge Lima, corporate general manager of OXYION; Juan Carlos Gimeno, commercial director of OXYION Europe.
In turn, it decreases dehydration, keeping the fruit's weight and firmness during postharvest and delaying the ripening of climacteric fruit by oxidizing the ethylene molecule.
"This is a key complement to the cold chain, as it is a system that ensures the quality and health safety of food without altering its organoleptic properties in a completely clean way. Additionally, thanks to the multiple effects it has, it prolongs the product's life and therefore producers get higher returns," says Esther Santacruz, part of the technical department of OXYION.
OXYION can be applied in various areas of horticulture, such as plants and distribution platforms, cold storage, processing and handling facilities, land and sea transport, and the supermarket industry.
OXYION presented the advantages to applying their technology on highly perishable products at the First Congress of Red Fruits held in Huelva on June 24 and 25 just gone.
"Numerous studies by leading specialized institutions in various countries around the world attest to the success that our technology has on the quality parameters in red fruits. It has been found that using OXYION reduces the losses caused by the presence of rot in strawberries, raspberries, blackberries and blueberries," she said.
Photo Taken on day 7 of a trial on berries preserved in chambers at 10 ° C.
Photo taken on day 8 of a trial on strawberries preserved in chambers at 10 ° C.