NATURAL YEAST & MOLD INHIBITOR
Postharvest fruit and vegetable are living organisms, undertaking metabolism ceaselessly. Their character such as nutrition, flavor, and appearance deteriorated during the process of storage and transportation owing to water loss, browning, decay, and so on.
Koatilm™ is an array of fungal chitosan-based coatings that show dual effectiveness in retarding enzymatic browning and avoiding tissue softening caused by fungal decay in postharvest fruits and vegetables. Besides, it could easily form coating on fruit and vegetable, and the respiration rate of fruit and vegetable was reduced by adjusting the permeability of carbon dioxide and oxygen, which could avoid moisture loss and aromas loss, and inhibit the oxygen penetration to the plant tissue or microbial growth.
Natap® | Natalac® | Natasan™ Natamycin
NisinA® | NisinZ® | White NisinA® Nisin
Lysoch® Microbial Lysozyme
Chitoly™ Fungal Chitosan
Proteria® Fermented sugar, vinegar
Befresh™ Protective culture
Planteria™ Fruit extracts
→ Anti-decay and anti-browning
→ Moisture retention
→ Natural, clean label