Download Brochure
Total Active Environment
For Supply Chain Management
of Fresh Food

Download Brochure

Download Executive Summary

Total Active Environment™ for Supply Chain Management of Fresh Food

Total Active Environment™ for Supply Chain Management of Fresh Food
Fresh food is essential for the health and nutrition of people globally. The supply chain for transporting and managing the freshness of food spans the world but can be very wasteful. It is estimated that 30% to 50% (or 1.2-2 billion tons) of all food produced on the planet is lost before reaching a human stomach.

In a sustainable world this problem must be solved. Purfresh's Total Active Environment ™ -- is an innovative solution that creates, controls and monitors the optimal environment for transporting the freshest and safest food to the consumer. The unique comprehensive solution combines and controls the full range of environmental elements, such as ozone, atmospheres and temperature, as well as real-time monitoring of these factors and RH. Different fruits and vegetables have unique needs and shelf life challenges, whether sensitivity to ethylene, susceptibility to mold, chilling injury, ripening control, and others. Purfresh's Total Active Environment ™ provides the flexibility to meet these various needs, resulting in minimal shrink and optimized quality, nutritional value and shelf life.

The result of TAE is the freshest, healthiest, safest and most economical supply chain for the delivery of fresh food. Purfresh's TAE will directly impact the supply of food around the world and support the reduction of waste.


Total Active Environment

Summary of environmental factors during storage and transport

  Aim Benefits Potential Issues
Temperature Reduce Reduces respiration;
Reduces ethylene production and action
Chilling injury or freezing damage;
Temperature set points should be product specific
Relative Humidity Control Controlling RH minimizes water loss withiut increasing decay Difficult balance between high RH and condensation
Ozone Add Oxidizes fungi, bacteria and viruses resulting in less decay and reduced contamination;
Oxidizes ethylene
High levels may cause damage
Ethylene Reduce Reduces ripening, softeneing and decay.
(Ethylene can be sed to ripen fruit e.g. banana, tomato);
None
Carbon Dioxide Increase Slightly reduces respiration;
Reduces sensitivity to the effects of ethylene;
Suppresses mold and some bacteria
High levels may cause damage
Oxygen Reduce Reduces respiration;
Reduces ethylene production;
Reduces browning
Low levels may cause fermentation, off-odors and off-flavors

 

Effect of environmental factors on postharvest response of fresh produce and ornamentals

  Reduce Temperature Manage Relative Humidity Add Ozone Manage Ethylene Increase Carbon Dioxide Reduce Oxygen
Reduce Respiration ++ o o + + ++
Reduce ethylene production & action + o o + + o
Oxidize ethylene o o + o o o
Kill microbes o o ++ o o o
Suppress mold growth + + ++ + + +/o
Reduce "nesting" + + ++ o + +/o
Reduce water/weight loss ++ ++ o o o o
Extend shelf life + + + + + +
Reduce pesticide residues o o + o o o
Organic certification o o + o o o

Key:
'++' = Significant (or Substantial) Benefit '+' = Benefit 'o' = No impact '+/o' = Mixed impact

Summary of Purfresh's Total Active Environment (TAE)

  Temperature Relative Humidity Ozone Ethylene Carbon Dioxide Oxygen Mechanical shocks/drops
Measurement Yes Yes Yes No Yes Yes Yes
Management Yes Passively Yes Yes Yes Passively No