Discover our story and how we are a brand that has grown and evolved under the umbrella of science and research.


In 2015, we began researching the air and its effects on the ripening of fruits, vegetables, and flowers. We discovered that by modifying the air, we could directly influence the ripening process. Extending the shelf life, reducing waste, and aiding producers, exporters, and retailers in preserving and maintaining fruits and vegetables in perfect condition. We developed the technology under scientific rigor. We don’t know any other way to do it. We subjected the first model to clinical trials, and the results were very satisfying. So much so that we ended up installing our technology in large producers, transporters, and retail points.

The results continued to surprise, and more high-level companies joined our trials. Soon, word spread, and supermarket chains like ALDI Süd in Germany called us to test our solution.

In 2019, we decided to collaborate on an industrial doctorate with the Universidad Católica San Antonio to scientifically demonstrate all the results we had previously obtained.

Endorsed by the Chair of Entrepreneurship in the Agri-Food Sector created for the continuous conduct of research, transfer, dissemination, teaching, and innovation on entrepreneurship in the agri-food sector


The UCAM HiTech research group, led by Dr. Estrella Núñez Delicado, along with Dr. Jose Ramón Acosta Motos, Dr. Ana González Baidez, Dr. Santiago López-Miranda González, and Dr. Ramiro Alonso Salinas, has scientifically demonstrated that KeepCool preserves fruits and vegetables in refrigerated chambers, refrigerated transport, and even at ambient temperature.

KeepCool supports research talent and entrepreneurship in the agri-food sector

The creation of the "Entrepreneurship in the Agri-Food Sector UCAM-Santander Chair" has become a valuable instrument for transferring and creating knowledge with companies in the agri-food sector of the Region of Murcia. A success story has been the development of an industrial doctorate with the company Keepcool.

Through the development of this thesis, the scientific utility of a patented technology exploited by Keepcool to extend the shelf life of fruits and vegetables during storage and/or transportation has been validated. The funds provided by Banco de Santander, the raw materials provided by the fruit and vegetable associations of the Region of Murcia, the contribution of knowledge and technology from Keepcool, and the scientific direction of the project by UCAM have culminated in the training of a doctor, 4 scientific publications in impactful journals, and, most importantly, a benefit for the company's growth. It has been scientifically proven that the application of the ethylene capturing filter system, patented by Keepcool, extends the shelf life of fruits and vegetables such as broccoli, tomato, pear, or peach. This system is applicable in both storage logistics centers and transportation systems.

I consider this to be a clear case of success in university-company collaboration. As Vice-Rector for Research at UCAM, I am proud of these types of actions that help improve the competitiveness of the regional productive fabric.
Estrella Núñez Delicado
Vice-Rector for Research UCAM
KeepCool and the UCAM University demonstrate that the KeepCool system effectively and completely ecologically eliminates ethylene and fungal spores from places where fruits, vegetables, and flowers are stored or transported. Furthermore, it has been shown that the KeepCool system preserves the vitamins of fruits and vegetables that would otherwise be lost within a few days.



Published on March 1, 2022 in AGRONOMY
The study investigates the combination of potassium permanganate and ultraviolet light as methods to eliminate ethylene and improve the post-harvest quality of peaches at optimal and stressful temperatures. It uses filters with potassium permanganate (KMnO4) and ultraviolet light (UV) lamps to move air in storage chambers, facilitating ethylene removal. The results showed that this combination promotes efficient ethylene removal, better preserving fruit firmness, color, soluble solids content, pH, total acidity, and maturity index. Additionally, peaches treated at 25°C with this system survived seven days longer than those without the system, demonstrating the effectiveness of ethylene removers even at extreme temperatures. The ethylene removal technology, developed in collaboration with the company “Nuevas Tecnologías Agroalimentarias (KEEPCOOL),” proves to be an innovative technique for fruit preservation.


Published on December 1, 2022 in LWT – Food Science and Technology
The document analyzes an innovative system for preserving tomatoes after harvest, developed by “Nuevas Tecnologías Agroalimentarias” (KEEPCOOL). This system uses potassium permanganate (KMnO4) filters and ultraviolet (UV) light to eliminate ethylene, a gas that accelerates the ripening and deterioration of tomatoes. The study shows that the use of this system significantly improves the preservation of tomatoes, better maintaining their quality, color, firmness, and volatile compounds, even under varied temperature conditions. The proposed technology provides an effective solution for extending the post-harvest shelf life of tomatoes.


Published on November 16, 2022 in HORTICULTURAE
The study examines the effect of the combination of potassium permanganate (KMnO4) oxidation and UV-C radiation on the post-harvest quality of refrigerated ‘Ercolini’ pears. KMnO4 filters and a UV-C light system were used to eliminate ethylene, improving the preservation of pears. Improvements were observed in the physicochemical and sensory quality of the treated pears, especially at 1°C with the complete filter and device system. This innovative approach, developed in collaboration with KEEPCOOL, shows potential for the food industry in fruit preservation.


Published on March 1, 2022 in AGRONOMY

The study examines the effect of ethylene removers (potassium permanganate, ultraviolet radiation, and titanium oxide) on the post-harvest preservation of broccoli stored with tomatoes. It was demonstrated that the combination of these techniques significantly improves the physicochemical and sensory quality of broccoli, reducing ethylene concentration and better preserving its characteristics. This method, developed in collaboration with KEEPCOOL, represents a significant advancement for the food industry in vegetable preservation. It allows for the joint preservation of tomatoes (as ethylene producers) and broccoli (as ethylene-sensitive produce).


The objective of our technology is to provide solutions for the storage and conservation of horticultural products.
Discover our story and how we are a brand that has grown and evolved under the auspices of science and research.