Ethylene has been shown to affect the quality of asparagus after harvest by increasing respiration and accelerating the ripening and lignification processes, which results in reduced shelf life and quality over time. Vidre+ protects asparagus from these negative effects of ethylene by slowing respiration, chlorophyl decomposition, and vitamin loss, while enhancing antioxidant levels. Vidre+ protects the tender asparagus stalks over time, which extends quality and shelf life during shipment and at the retailer.

Ethylene has been shown to affect the quality of cherries after harvest by increasing respiration and accelerating the degradative processes, which results in reduced shelf life and quality over time. Vidre+ protects cherries from these negative effects of ethylene by slowing respiration, preserving firmness and reducing weight loss and the incidence of physiological disorders during storage. Vidre+ also can protect against peduncle discoloration, providing better visual appearance.

Ethylene is widely known to affect the shelf life of broccoli after harvest by increasing respiration and accelerating chlorophyl and nutritional degradation. Vidre+ protects broccoli from these negative effects of ethylene by slowing respiration, chlorophyl decomposition, and vitamin loss, while maintaining carotenoids, ascorbic acid, glucosinolates and other valuable antioxidants. Vidre+ protects the tender broccoli stalks over time from yellowing and rotting, which extends overall quality and shelf life by up to 200% during shipment and at the retailer.

Ethylene is widely known to affect the quality of avocado after harvest by increasing respiration and accelerating the ripening processes, which results in reduced shelf life and quality over time. Vidre+ defends avocado from the damaging effects of ethylene by slowing the respiration and softening process, reducing pulp disorders, and protecting the avocados quality over time. This extends avocado shelf life during shipment and at the retailer, which gives consumers better quality avocados.

Ethylene is known to affect the quality of blueberries after harvest by increasing respiration and accelerating the softening processes, which results in reduced shelf life and quality over time.  Vidre+ defends blueberry quality during the supply chain process by slowing respiration and weight loss and retaining firmness, acidity and flavor. These benefits extend blueberry shelf life during shipment and at the retailer giving consumers better blueberry quality and longevity.

Ethylene is known to affect the quality of table grapes after harvest by increasing respiration and accelerating degradative processes, which results in reduced shelf life and quality over time.  Vidre+ defends grape quality during the supply chain process by protecting chlorophyl in the rachis, slowing respiration and weight loss, and retaining firmness and flavor. These benefits improve grape quality, firmness and weight during shipment and at the retailer giving consumers better freshness and overall a better eating experience.

Ethylene affects green beans after harvest by increasing respiration and accelerating chlorophyll loss, lignification, and other degradative processes, which results in reduced shelf life and quality over time.  Vidre+ protects green beans from these negative effects of ethylene by slowing respiration, chlorophyl decomposition, water soaking and browning, while protecting tenderness and vitamin levels. Vidre+ protects green beans over time, which extends quality and shelf life during shipment and at the retailer.

Ethylene is widely known to affect the quality of kiwifruit after harvest by increasing respiration and accelerating degradative processes that results in reduced shelf life and quality over time. Vidre+ protects kiwifruit from these negative effects of ethylene by slowing respiration and preserving firmness. Vidre+ slows after harvest quality loss and can replace CA for medium term storage. Vidre+ also helps retain ascorbic acid and other antioxidant levels in the fruit and reduces decay development caused by Botrytis.

Ethylene has been shown to affect the quality of leafy greens and herbs after harvest by increasing respiration and accelerating the degradative processes, which results in reduced shelf life and quality over time. Vidre+ protects leafy greens from these negative effects of ethylene by slowing respiration and delaying senescence of the leaf tissue. Vidre+ leafy greens have lower wilting, yellowing, and russet spotting.  As a result, Vidre+ can improve storage life of cut lettuce and ready-to-eat salad mixtures by 50% and of uncut lettuce by 100%.

Ethylene has been shown to affect the quality of mangoes after harvest by increasing respiration and accelerating degradative processes, which results in reduced shelf life and quality over time. Vidre+ protects mangoes from these negative effects of ethylene by slowing respiration and dehydration while preserving firmness, and peel color. Vidre+ also retains mango antioxidant levels giving your fruit better taste and nutrition.

Ethylene is widely known to affect the quality of melons after harvest by increasing respiration and accelerating the ripening and fruit degradation processes, which results in reduced shelf life and quality over time.  Vidre+ protects melons from these negative effects of ethylene by slowing respiration and fruit softening.  Vidre+ also reduces incidence of Sunken Discolored Areas (SDAs) and the incidence of fungal (F. pallidoroseum) infection. Vidre+ protects melons from decomposition, vitamin loss and enhances antioxidant levels. As a result, Vidre+ extends quality and shelf life during shipment and at the retailer resulting in reduced food waste and a better-quality eating experience.

Ethylene has been shown to affect the quality of mushrooms after harvest by increasing respiration and accelerating oxidation processes. This results in reducing mushroom quality and shelf life over time. Vidre+ is humidity activated by the mushrooms and releases 1-MCP over a 30-hour period.  The 1-MCP binds to ethylene receptors in the mushroom and protects them from the damaging post-harvest effects of ethylene such as higher respiration, weight/firmness loss, and browning.

Ethylene is widely known to affect the ripening of papaya after harvest by increasing respiration and accelerating the degradative processes, which results in reduced shelf life and quality over time. Vidre+ protects papayas from these negative effects of ethylene by slowing respiration and disease development. Vidre+ delays softening and slows peel color development by about 7 days in fruit that is more than 25% ripe, allowing for more time in the supply chain process. When applied to more advanced ripened stages of papaya, Vidre+ can increase the commercialization period and prolong fruit quality in the consumption condition.

In peppers, Ethylene is widely known to affect the quality after harvest by increasing respiration and accelerating degradative processes, which results in reduced shelf life and quality over time.  Vidre+ protects peppers by slowing respiration and delaying senescence.  Vidre+ peppers have higher chlorophyl, protein and vitamin C, and anti-oxidant levels.   In addition, Vidre+ can reduce shriveling and give peppers a better overall appearance.  These benefits extend your pepper quality and shelf life during storage, shipment and at the retailer, which in turn reduces food waste and gives your customers better quality peppers.

Ethylene affects the quality of persimmons after harvest by increasing respiration and accelerating degradative processes, which results in reduced shelf life and quality over time. Vidre+ protects persimmons from these negative effects of ethylene by slowing respiration, preserving firmness, peel color, and extending shelf life. Vidre+ can also reduce chilling injury, skin browning and calyx abscission, giving your fruit a better appearance at the retailer.  These benefits extend your persimmon quality and shelf life during storage, shipment and at the retailer, which in turn reduces food waste and gives your customers a better-quality eating experience.

Ethylene is widely known to affect the quality of tomato after harvest by increasing respiration and accelerating the ripening processes, which results in reduced shelf life and quality over time.  Ethylene is needed for tomato ripening to begin, but once tomatoes begin turning color, Vidre+ can slow down the ripening process to ease handling and increase shelf life, flavor, and quality from pack house through to the retailer.