Fruits & vegetables disinfection

Disinfection of fruits and vegetables is essential for extension of their storage life. This procedure helps to prolong storage life of fruits and vegetables with short shelf-life and involves microbiological disinfection of raw materials and food products.

Disinfection is also used for water preparation, which allows to decrease microbiological content in water, and therefore to improve its flavor and appearance. This kind of procedure allows disinfecting even processing equipment with limited access, as well as vessels and communication systems, used for transportation of the product.

These measures allow improving hygiene and sanitary conditions of the production, disinfecting surface of package and containers, used for storing fruits and vegetables.

Generally speaking, the advantage of fruits and vegetables disinfection is that it decreases the costs for disinfecting agents and the scale of damage, caused to the products by their contamination.

Disinfection of fruits and vegetables results into an increased level of production and products purity, as well as competitive ability of processing plants and produced goods.