BACKGROUND
With an increased awareness of healthy living and healthy eating, consumers understand that harvested fruits and vegetables lose freshness quickly. When produce is cut up for use in fresh salads, it deteriorates in appearance and loses vitamins.

Frutavit has developed natural-based antioxidant formulations and compounds to preserve and extend the shelf life of freshly harvested fruits and vegetables. These unique compounds delay the onset of spoilage and rotting caused by fungi and bacteria; they prevent physiological disorders such as chilling injury, browning, and weight loss. Vegetables and fruits that have been treated with Frutavit compounds show remarkably less browning and less decay, while retaining their firmness and color.

Frutavit has developed a variety of innovative formulations and compounds for longstanding, unsolved problems related to fresh and minimally processed fruits and vegetables. The company has performed extensive field tests involving harvested fruits, vegetables, fresh herbs, and cut flowers in Israel, Egypt, Latin America and the United Kingdom.

 

TECHNOLOGY
Synthetic chemicals such as antimicrobials, sanitizers, and anti-browning agents, are used extensively to extend the shelf life of produce, but are not acceptable to today’s concerned consumers due to associated health and environmental risks.

Frutavit’s environmentally friendly formulations and compounds delay browning and decay, reduce weight loss and chilling injury, enhance quality (better color, aroma, higher grade produce), extend season (earlier or later harvest, longer shelf life).