Eco-filters Bi-On are used for removal of ethylene from refrigerated chambers where fruits and vegetables are stored. In order to extend storage life, it is necessary to remove ethylene from cold stores. The less ethylene in the chamber, the longer storage life of products.
Eco filters Bi-On absorb ethylene and clean the air in refrigerated chambers.
Our company sells filter units for refrigerated chambers with eco filters Bi-On. Technical characteristics of this equipment you can see in the section Equipment catalog.
Where are eco filters Bi-On used?
Such filters are usually used in transport containers during transportation of fruits and vegetables. Filtration units with filters Bi-On absorb ethylene, which is produced by fruits, thus slowing the ripening process (fruits are usually transported for long distance when they are unripe).
They are also installed in the chambers where controlled atmosphere can’t be installed but it is necessary to increase storage life of products. Filters Bi-On are cheaper than controlled atmosphere but more efficient, thus slowing the ripening process and breakdown of fruits and vegetables.
In refrigerated chambers where fish and other sea products are stored, these filters are used to absorb odor, preserve color and slow the process of microorganisms growth.
Advantages of the use of Bi-On technology
- storage life of products is increased;
- loses of fruits and vegetable products are reduced;
- product weight loss reduced;
- natursl color and marketable condition of products are preserved;
- ease of use and maintenance;
- competitive price for filtration units with filters Bi-On.
These filters can be used for the following fruits and vegetables:
|Appricots||Ethylene speeds up the process of ripening. It is also worth noting that ethylene can cause mould formation and accordingly decay of product.|
|Pineapple||The effect of ethylene on pineapple can stimulate more quick loss of green color without damaging of product quality.|
|Pears||Pears are more sensitive to ethylene, that’s why they are spoiled and ripen slowly if ethylene is removed from refrigerated chamber.|
|Melon||Ripe melon is very difficult to store for a long time as it releases a large amount of ethylene, which causes fast breakdown of the product. That’s why, it is necessary to install filtration units.|
|lemon||Ethylene can speed up the process of product spoilage and mould formation.|
|Lime||Ethylene speeds up both the process of ripening and appearance of yellow pigmentation.|
|Tangerines||Removal of ethylene from refrigerated chamber can reduce the risk of products decay.|
|Dates||Ripe dates are not sensitive to ethylene. Newertheless, they can absorb odors of other products. Therefore, filters Bi-On should be installed if there are not only dates but also other products in the chamber.|
|Apples||Reduction of ethylene concentration in storage chambers can slow the process of products decay and loss of product color.|
|Berries (blackberry, blueberry, cranberry, raspberry)||Removal of ethylene in the chambers where berries are stored can reduce the risk of developing various deseases. Ethylene prevents the ripening of blackberry and raspberry.|
|Eggplant||Signs of spoilage can appear provided that the level of ethylene concentration during their temporary storage is >1ppm.|
|Broccoli||Broccoli is too sensitive to ethylene, so the most popular consequence is yellowing of broccoli flowers. Exposure to 2ppm ethylene at the temperature reduces storage life by 50%.|
|Carrot||Carrots don’t emit ethylene but external exposure to 0,5 ppm ethylene causes the development of bitter odors. That’s why carrots shouldn’t be stored with agricultural products which produce ethylene.|
|White cabbage||Cabbage is too sensitive to ethylene, which can cause leaf fall and their yellowing. In order to extend storage life, it is necessary to maintain a desirable level of ventilation during storage or install filters Bi-On.|
|Cauliflower||The cauliflower is too sensitive to internal sources of ethylene. It is not desirable to store with apples, melons, tomatoes and other products which produce a large amount of ethylene.|
|Brussel sprout||Brussel sprout is too sensitive to internal sources of ethylene. Exposure to ethylene can cause the yellowing and leaf fall.|
|Cucumbers||Cucumbers are extremely sensitive to external sources of ethylene. Low ethylene concentration (1-5ppm) during short-term storage so that to cause yellowing and decay process. It is not desirable to store with banans, melons and tomatoes.|
|Spinage||Ethylene concentration can negatively effect the spinage and cause the yellowing of leaves.|
|Green bean||Storage of green bean under the influence of external sources of ethylene can cause the loss of green pigment and darkening of pods. Ethylene concentration above 0,1pm reduces storage life by 30-50% at 5°C.|
|Greens||The main effects of ethylene on greens are yellowing and death of leaves. Some herbs (marjoram, mint, parsley, oregano) are very sensitive to ethylene, the other ones (soya bean, thyme, basilica) are not so sensitive. Storage at low temperature reduces negative effect of ethylene.|
|Iceberg lettuce||Iceberg lettuce is very sensitive to ethylene, which causes the appearance of yellow spots and various deceases.|
|Radichio lettuce||Ethylene effect causes the darkening of leaves and mould formation.|
|Rome lettuce||Rome lettuce is also very sensitive to ethylene, which can cause the apperance of yellow spots on the leaves.|
|Tomatoes||Ethylene effect on ripe tomatoes can cause the process of ripening, but it is more harmful for products which are stored with tomatoes than tomatoes themselves.|