Sirane launches the Dri-Fresh ABV pads that contain a blend of natural bio-flavonoids and organic acids to naturally enhance the fruit’s protective defenses.
Together with the absorbency within the pad, they offer much protection.
The technology can be supplied as standard absorbent pads or incorporated into the company’s Dri-Fresh Soft-Hold pads – absorbent cushioned pads that prevent damage to soft-fruit during transportation.
The technology is activated by moisture – so only functions when needed.
“The combination of flavonoids which are anti-oxidants and anti-microbial, with organic acids including citric acid and ascorbic acids is harmless, as all elements are found naturally within fruit,” says MD Simon Balderson.
“It is clean, simple, and effective. Nature itself often has the answers.”
Dri-Fresh ABV has FDA approval, and approval for the European Union is in hand.
Successful trials have been held in the US with cut fruit – including strawberries – and in the Far East.
Those trials have shown shelf-life extension of several days.
Fruit that would potentially benefit from Dri-Fresh ABV or Dri-Fresh Soft-Hold ABV include all types of berries – strawberries, raspberries, blackberries and blueberries, as well as other fruits vulnerable to damage including tomatoes, apricots, kiwi fruit, nectarines and grapes.
Dri-Fresh Soft-Hold is available as loose pads of any size and as reels for automatic packaging operations. Standard colors are red and black and other colors are available on request.
“The Soft-Hold surface has a unique ‘tear-drop’ embossing pattern which raises the fruit from the surface to encourage air-flow and inhibit sweating, damage and corresponding fungal growth,” says Balderson.
“The thermo-formed pattern minimizes the contact area between each berry and the surface and stops the berries from moving around the pack.”
“The pad is absorbent and quickly absorbs and traps any leakage from the fruit to ensure clean and attractive presentation.”
“The pure colors available highlight and contrast the natural color of the fruit to give the best possible appearance and quality perception.”
