Fungicidal control
Highly efficient control of molds such as penicillium, Botrytis, Aspergillus, Rhizopus, Monilinia, by means of oxide reduction.

Delay in ripening and decay
Continuous breakdown of the ethylene molecule present in holding rooms for climacteric fruits and flowers.

Dehydration Control
Increases the electrostatic charge in the treated area which therefore limits the opening of stomata in certain vegetable structures

Food Safety
Fast and efficient disruption of bacteria membrane cells present on the surface of fresh products. Counteracting pathogens like E.Coli, Salmonella, Listeria, and others.