The aim of the test is to research the impact and effectiveness of our company’s product, which aims to delay decay and prevent ripening in fruit and vegetables.

The test involves measuring ripening and decay in apricots, using different parameters, both with and without the use of the product for delaying decay, while the vegetable is stored at 8^oC.

All of the tests were carried out on 6 boxes of tomatoes (two were used for analytical quality controls, without their weight being tested) with approximately 8.5 kg of tomatoes in a refrigerated container with a temperature of 8ºC and 90% humidity. An initial analysis was carried out, with further tests after 4, 6, 8, 11, 13 and 15 days, with analysis of the weight, quality, texture of the tomatoes in storage. 

In order to carry out this test, the following materials and equipment were used.

Tomato: Montenegro and Pear tomato varieties were used, and they were harvested 24 hours before the start of the test. Origin: Águilas (Murcia)

Filter: A KEEPCOOL filter was used to slow ripening and decay, and it was placed in an M-CAM50 machine with a germicidal lamp.

Refrigerated container: The refrigerated container was equipped with a program to control the temperature, humidity and light levels. In order to carry out this test, a storage temperature of 9^oC was used, with no changes made to the humidity.

Texturometer: In order to measure the texture the compression force method was used.