Ensuring food stays fresh, safe
and natural:

Mold, ethylene and pesticides – an
expensive mix

In the fruit storage industry, airborne contaminants are a major cause of spoilage, with fungal spores like Botrytis cinerea (grey mold), Penicillium expansum (blue mold), and Alternaria alternata posing significant threats.

These harmful pathogens accelerate decay and compromise fruit quality, forcing storage and transport facilities to rely on chemical agents such as pesticides and fungicides. This not only increases distribution costs and undermines the natural integrity of the produce but also makes it challenging to secure organic certifications, ultimately affecting both market competitiveness and consumer trust.