Vegetable & lettuce preservation
Preserves vegetables by King Son Constancy IFP Chilling Technology between 0℃ and above initial freezing point (IFP) that achieves the effects of lowered down containing Nitrate, NO3
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To catch up with market development demands and incorporated with modern agriculture technology development that lead farmers to harvest vegetables earlier than past that results vegetables contained more Nitrate, NO3 higher than edible standards.
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As King Son lab experiments demonstrated that King Son Constancy IFP Chilling Technology preserves vegetables at the temperature between 0℃ and above initial freezing point (IFP) that performs the effects of lowered down containing Nitrate, NO3.
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The Nitrate, NO3 contents of the vegetable before the experiment is 4200ppm, which is reduced to 1500ppm after preservation experiment in King Son Convertible IFP Sub Chiller.
Preserves Romaine red leaf lettuces by King Son Constancy IFP Chilling Technology between 0℃ and above initial freezing point (IFP)
- Romaine red leaf lettuces preserves in traditional refrigerator and King Son Convertible IFP Sub Chiller respectively for one week and then compared its freshness, in which the latter preservation method is with better appearance, fresher than the former one stored in traditional refrigeration that proves King Son Constancy IFP Chilling Technology can prolong the days of freshness and extend the shelf life of lettuces.
- Experiment vegetable: Romaine red leaf lettuce (which is cultivated in King Son Plant Chamber, packed in sealed plastic bag)
- Experiment days: one week
- Experiment temperature: 0℃
