Controlled air flow through airwave provides an appropriate level of oxygen exposure and decrease in fermentation.
Respiration depends on a good air supply. Air contains about 20 percent of the oxygen essential to normal plant respiration, during which starch and sugars are converted to carbon dioxide and water vapour. When the air supply is restricted and the amount of available oxygen in the environment falls to about 2 percent or less, fermentation instead of respiration occurs. Fermentation breaks down sugars to alcohol and carbon dioxide, and the alcohol produced causes unpleasant flavours in produce and promotes premature aging.
FLAVOR & TASTE
Fresh fruits and vegetables and similar produce are live and as with all living products respire, i.e. the process by which oxygen from the air combines with the organic material of the produce to form, ultimately, water and carbon dioxide. The by-product of this chemical reaction being energy released as heat.
Controlled air flow, through the airwave design, in and around the produce storage container, provides an increased level of heat dissipation while maintaining a consistent level of respiration.
The Airwave provides minimal amount of surface area in contact with the fruit through it’s proprietary foam ridgelines, providing maximal product life expectancy and flavor retention.
The tissue of fruit is made up of millions of tiny cells; each cell is contained by a cell wall. If you break these cell walls by dropping the fruit, everything inside the cells will spill out. This includes iron-rich chemicals called phenols, enzymes called polyphenol oxidase, and oxygen. When these mix together they undergo an oxidation reaction. In this reaction the iron reacts with oxygen. The bruise on the fruit gets its brown colour from pigments called melanins which are produced by the reaction.
The principles involved in reducing bruising with the Airwave technologies are to decrease the number and severity of impacts by adding cushioning, increase distance between produce, and very slightly dehydrate the fruit through improved air circulation to improve its bruise threshold.
You may not see the effects of bruising immediately but it is there. Bruising injuries, that leave the skin intact & are not visible externally cause:
increased respiration rate and heat production;
internal discoloration because of damaged tissues;
off-flavours because of abnormal physiological reactions in damaged parts.
The Airwave cushion ridge supports provide a direct reduction in impact severity
Airwave’s increased airflow combined with the additional spacing between each fruit provides increased flow of gases away from the produce assisting in longevity.
Poor ventilation of produce because of restricted air supply leads to the accumulation of carbon dioxide around the produce. When the concentration of this gas rises to between I and 5 percent in the atmosphere, it will quickly ruin produce by causing bad flavours, internal breakdown, failure of fruit to ripen and other abnormal physiological conditions. Thus, the proper ventilation of produce is essential.
Specifically, for bananas, by promoting the free movement of air around them serves to dissipate the ethylene gas that bananas produce as they ripen. Even small amounts of ethylene can induce fruit ripening, produce undesirable changes to flavors (bitterness), color (yellowing or browning), and texture (softening), and increase susceptibility to disease.
The degree of damage depends upon the concentration of the ethylene gas, length of exposure time, and product temperature.
This combination provides the perfect environment for extending the shelf life of all of the fruit in the tray without hindering the volume of the fruit to be displayed.
Just as in any building, you must have a solid foundation if you're going to have a strong superstructure. Ensuring the foundation of your produce tray is essential to securing the life of the product above the first layer. The airwave sine wave design combined with the air chamber, removes unwanted gases which are detrimental to taste and are accelerators for fermentation. By creating separation between the produce on the first layer, airwave ensures dissipation of heat from the living fruit and minimizes contact stress.