POST-HARVEST APPLICATIONS

After the harvest, all of the procedures (pre-cooling - storage - transporting to the market - processing - consumer) applied in the adventure that extends to the table are called post-harvest applications.

OUR APPLICATIONS

• PESTSTOP® APPLICATIONS
• LIQUID DISFECTANTS
• INCENSE DISINFECTANTS
• ETHYLENE ABSORBENT FILTER VE CHASSIS

1)PESTSTOP® APPLICATIONS

PESTSTOP® : Ozone, which destroys viruses in nature for more than a century, is widely used by humans in disinfection, sterilization, deodorization, disinfection, storage and bleaching, thanks to its strong oxidation feature. Therefore, ozone can be considered as a weapon in the global fight against COVID-19. PESTSTOP® eliminates all viral (including COVID-19), bacterial and fungal factors in all your fresh vegetable and fruit products, also, it breaks down the pesticide residues remaining on the product and provides continuous freshness by extending the shelf life of the product. PESTSTOP® is the largest spectrum biocidal and PESTSTOP® is made with on-site application.

PESTSTOP® GIVES RESULTS OF 99.22% IN PREVENTING VIRAL (COVID-19, SARS virus),BACTERIAL AND FUNGAL AGENTS, CLEARLY.

PESTSTOP® can be used in all transportation vehicles, stock warehouses and food production areas. PESTSTOP® is the most natural, residue-free, most sterile and fresh system that you can use in any situation, anytime and anywhere.

OZONE : Ozone is a chemical compound consisting of three oxygen atoms (O3). O3 is a colorless, characteristic odorous gas at room temperature. It is a very strong oxidized molecule and has a very effective disinfection property. 1 g ozone kills all microorganisms in a volume of 1 m3 within an average of 5 minutes.

It has been approved by the FDA (Food and Drug Administration) and USDA (United States Department of Agriculture) also, organically certified in the communiqué on food contact substances.

ADVANTAGES OF PESTSTOP®

• It is the strongest oxidant available.
• It is environmentally friendly.
• It does not require any chemicals.
• It kills germs, bacteria, viruses and instantly oxidizes mold, spores, germs and fungi.
• It prevents bacterial growth..
• It destroys all microorganisms and prevents their formation.
• Eliminates waste from chemical substances, 3000 times more effective than chlorine.
• It acts immediately, leaves no residue..
• It is safe to use in foods.
• It provides protection especially in the gradually spreading flu infections.
• It cleans pesticides and toxins connected to the vegetable and fruit surface.
• Removes food additives and hormones.
• It is safe in our living spaces that need to be clean and healthy.
• It cleans the ambient air, presents a healthy living space and eliminates odors (cigarettes, fish etc.).

DISADVANTAGES OF PESTSTOP®

• Since ozone is a toxic gas, some safety precautions are essential in practice.
• It causes problems in throat and breathing when inhaled. Gas sensors should be used in case of leakage in the indoor environment.
• Peststop technology is expensive.

WHY WE USE PESTSTOP®?

IT PROLONGS SHELF–LIFE

• Ozone is applied without any chemicals: since it can disinfect food, food processing water and the atmosphere where the food is located.
• Because it prevents unwanted formations such as bacteria, virus, fungus, mold, spores formed on the product not causing the product to deteriorate.
• PESTSTOP® acts as a preservative on some food and products it is applied while in gaseous state : it can also sanitize food packaging materials and environment.
• It is effective in maintaining basic metabolism.
• The fact that PESTSTOP® does not leave residues on the product, reduces the need to use preservatives in the product and has a significant effect on maintaining the quality.

DEMOLISHES THE MICROORGANISMS (VIRUS, BACTERIA, FUNGI ETC.)

• Oxidation potential of ozone is very high.
• Because it shows the oxidation effect immediately and is 3000 times faster than chlorine.
• Since the PESTSTOP® can completely destroy the bacteria it encounters, or it can break down the cell membrane, we should use it.

IS PESTSTOP® USAGE HARMFUL FOR HUMAN HEALTH?

The Occupational Safety and Health Service Center (OSHA) has determined the maximum amount of ozone allowed to be in a closed place as 0.1 ppm 8 hours.

Ozone gas is obtained from the air we breathe or pure oxygen. After completing its duty due to its unstable structure, it turns into its raw material, oxygen. It is not harmful to human health because it is a natural disinfectant that does not leave residue.

DOES PESTSTOP® CONTAIN CHEMICAL CONTENT AS A DISINFECTANT?

No, it is not chemical disfectant. PESTSTOP® is obtained from the air we breathe or pure oxygen. PESTSTOP® (ozone gas), the raw material of which is oxygen, is the only natural disinfectant.

ADVANTAGES OF PESTSTOP® ACCORDING TO OTHER DISINFECTANTS

Ozone is a gas with very high oxidation power and the strongest disinfectant known. Its high oxidation ability allows ozone to play an active role in the destruction of bacteria. Under the same conditions, the disinfection effect of ozone gas is 3000 times more than that of chlorine. It is more effective against spores, cysts and viruses than chlorine. In addition, since ozone gas in the PESTSTOP® is obtained by breaking down oxygen in the air, after completing the disinfection task due to its unstable structure, it always turns into its raw material, oxygen. Ozone gas, which leaves no residue after disinfection, is the only disinfectant, making it advantageous to use in the food industry compared to other disinfectants. Ozone in the PESTSTOP®, completes its half-life in a short period of time depending on its dosage, then turns into oxygen, which is its raw material without leaving residue, and disappears with its smell and taste.

BENEFITS OF THE PESTSTOP® TO THE FACILITY

• As it provides hygiene in the enterprise, it provides positive results of risk analysis performed at critical points in the HACCP system.
• It ensures great savings from the use of chemicals.
• It increases the quality of operating air at maximum level.
• It offers a result-oriented exact solution.

2)USE OF LIQUID OZONE IN THE FOOD INDUSTRY

LIQUID DISFECTANTS

• Ozone liquid is a strong non-chemical disinfectant.
• Ozone is known as a large spectrum biocide against viruses, bacteria, biofilms, fungi and protozoa. None of them can create an ozone resistant tolerance. Because ozone makes disinfection thanks to oxidation.
• Ozone does not treat microorganisms as a systemic poison, but rather destroys them by oxidation. As a result, it is impossible for a microorganism to form any resistance to oxidation. As an environmentally friendly disinfectant, ozone is currently used as an alternative to chlorine disinfectants in many parts of the food industry.
• Ozone-enriched water kills germs as effectively as chlorine.
• Liquid ozone eliminates the need for staff to use, mix and dispose of corrosive chemicals for sanitation.
• Liquid ozone is a product that does not leave residue on contact surfaces.
• Ozone-enriched liquid can be sprayed directly onto floors, drains, walls, wettable equipment, tanks, and sprayed onto clean rooms via mobile or central systems with hand-held or dropped low-pressure nozzles.
• Using liquid ozone for sanitation in food facilities; viruses, bacteria, fungi, etc. prevents.

3)INCENSE DISINFECTANTS

• The best way of spreading an active substance is smoking. It prevents microbial contamination from the air.
• The microorganisms that it shows the most effect are bacteria and fungi.
• Fumating is the spread of a large number of solid and fine particles (4 billion per cubic meter).
• Fumating ensures that an active substance spreads perfectly everywhere in a closed area.
• Moisture that prepares the environment for the formation of microorganisms does not occur. It is dry. It is economical. It is easy to apply.

4)ETHYLENE ABSORBENT FILTERS AND CHASSIS

• Ethylene (C2H4) is a gas that allows fresh fruits and vegetables to ripen after harvest.
• In fresh products, ethylene gas, For example; cucumber yellowing; increasing the smell and sprouting of broccoli, Brussels sprouts, garlic and onions; fading of vegetables; loss of scalding and crusting in apples; It spoils citrus fruits.
• Controlling ethylene levels in fresh products preserves the freshness of the product.
• If ethylene gas is removed from the storage and transportation environment, it delays deterioration, reduces loss and increases profit.
• Since the ethylene gas must be removed from the environment in fresh products; It is very important to use Ethylene Absorbent Filter or Ethylene Absorbent Chassis in packaging and also during transportation and storage.