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“But it still wets the product, and it doesn’t present to the retailer the benefits that our system does.”
Working with a retail partner in Ontario, Canada, Pacitto says Areco has proven its technology works in a non-refrigerated produce case, maintaining optimal tempera- ture for fruits and vegetables while extending shelf life and reducing waste.
“Compared to other misting systems, we provide additional energy savings because our system operates 24 hours a day at a
lower wattage, so it actually consumes less electricity,” she says. “We also use less water throughout the day.”
Pacitto cites a long list of fresh produce items that do well under nebulization vapor, and these are cited by misting company representatives, as well.
“Nebulization is perfect for delicate leafy greens — various lettuces, living greens, herbs, radishes, the extended shelf life is up to four days,” she says, clarifying that period is in extension of the results of traditional misting
54 / JUNE 2019 / PRODUCE BUSINESS
PHOTO COURTESY OF CORRIGAN
systems, so in essence it’s up to almost a week. “Beyond delicate leafy greens, nebuli- zation is good for pepper, zucchini, cauli- flower, celery,” she says. “Fruits without thick skins — such as strawberry, apples and pears — will benefit greatly from the Areco nebulization system in maintaining a perfect environment, keeping food fresh and
hydrated.”
Stavrou of Corrigan says mushrooms,
garlic and Russet potatoes are good examples of produce that won’t do well under misting systems, while Prodew Misting’s Kleinberger emphasizes nozzles must be turned off so as to not mist certain items that don’t lend themselves to the practice.
“Really, almost all vegetables do well,” says Kleinberger. “Why not mist green beans? If you get a good-quality bean without rust, misting will keep the beans from getting rubbery and dried out.”
And apart from the shelf life benefits, the technology can bring a bit of showmanship to the store, as well.
“The sounds of thunder or rainforest birds accompanying the mist adds to the inter- active experience of selecting what goes in tonight’s salad,” says Stavrou, noting sounds should only occur for a few seconds. “Judging from our experience with social media, most customers enjoy the mist, some find it fasci- nating, and many think it is a bit of nostalgia from when they were kids and couldn’t wait for the mist to come on [outdoors] and sprinkle their fingertips.” pb