Abstract
A method for prolonging the shelf life of agricultural and food products is provided, especially fruit and vegetables, which method comprises forcing a stream of air to flow upwardly through a treatment zone, such that it comes into contact with a stream of an aqueous salt solution having Redox potential of not less than 200 mV on a substantially horizontally aligned perforated surface, thereby forming a layer of bubbling liquid located above said surface, and delivering the treated air which exits said treatment zone into a storage room in which said agricultural or food products are placed.
| Original language | English |
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| Patent number | MX2011006404 |
| IPC | A23B 7/ 158 A I |
| Priority date | 15/12/09 |
| State | Published - 12 Jul 2011 |