Extending Shelf Life and Preserving Quality in FF&V Shipping and Storage. Product Performance and Market Benefits

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1 Extending Shelf Life and Preserving Quality in FF&V Shipping and Storage Product Performance and Market Benefits

2 Primaira s technology preserves fresh fruit and vegetable quality and extends shelf life along the global refrigerated supply chain. Unique, patent pending technology strips microbes, ethylene, hydrocarbons and odors from the air in refrigerated containers and cold storage spaces. Developed and demonstrated for the US Army. Rugged, cost effective, safe, Extends shelf life of sensitive perishables up to 2 weeks. 100% Return on investment in two shipments; annual ROI of 500%. Demonstration tests in side-by-side, 20 reefers Long term operation experience in walk-in cooler Three product sizes: Model 300 (Tricon containers) Model 1200 (20 reefers) Model RI 20 (Reach-in refrigeration) 2 Confidential Information

3 A Unit with 10 year life and 1 year maintenance intervals pays for itself in two, 3-week, FF&V, 20 reefer shipments. Produce Type Damage Prevented with Cost Savings from Reduced Loss Peaches Reduced ripening and decay $288 Asparagus Reduced rot and stalk damage $75 Cauliflower Reduced browning and loss of integrity $230 Oranges Reduced mold $37 Lettuce Reduced spotting and rot $200 Melons Reduced rot and mold $132 Garlic Reduced cracking, mold, sprouting $140 Carrots Reduced bitterness $500 Total Savings in 20 Reefer shipment 3 Confidential Information

4 Background: Fresh fruit and vegetable storage enhancement is achieved by removing ethylene from the refrigerated space. Small amounts of ethylene can induce fruit ripening, produce undesirable changes to flavors (bitterness), color (yellowing or browning), and texture (softening), and increase susceptibility to disease. The amount of ethylene that produces undesired characteristics varies with individual fruits and vegetables, but ethylene concentrations in the range of 1-10 ppm can produce a significant effect. Certain fruits and vegetables generate ethylene as a natural part of their ripening cycle. Other fruits and vegetables are highly sensitive to the presence of ethylene, but may or may not produce the ethylene themselves. 4 Confidential Information

5 Technology: Primaira, LLC has developed and is testing a safe, low cost, low maintenance, plug-andplay solution to ethylene control. Reaction Technology for refrigerated containers Removes ethylene from ambient air Consumes only W (depending on container size) and occupies about 1% of container volume Kills airborne molds, fungus and bacteria The technology to implement the science is novel, cost effective, and protected (patent pending). System is easy to install (four mounting bolts) Service interval is greater than one year Applicable to transport containers, walk-in refrigeration, or warehouse storage. 5 Confidential Information

6 Test Objective: To quantify the effectiveness of the technology in improving quality and extending the storage life of fresh produce. Test Configuration Two, 8 X8 X20 Refrigerated Containers, each set to 34 F with ventilation sufficient to maintain CO 2 below 1%. 6 Test: A mixed load, Fresh Fruit and Vegetable (FF&V) storage test was conducted with and without the technology to remove ethylene and airborne microbes. Mixed produce load of ethylene sensitive and ethylene producing FF&V. Temperature, humidity, carbon dioxide and ethylene measurements taken at regular intervals. One container with, One container without Test Duration 21 Days of Refrigerated Storage 5-10 Additional days of ambient temp storage for specified FF&V Confidential Information

7 Specifications: For Refer Power Voltage Size Weight 250 Watts 115 VAC ~3ftX1ftX1ft ~30 lbs Mounting Mounts via 4 bolts to ceiling of container Performance Capable of reducing PPM ethylene concentration to < 1ppm

8 Demonstrated Results: The facilities and staff at REI in LA assured that produce was maintained at storage conditions during loading, unloading, and inspection. Container 1 Container 2 Coolers were loaded and unloaded rapidly. Coolers held produce for end of test inspection 8 Confidential Information

9 The was installed in the back, top, right corner of Container 1. Load simulated a Guam shipment. 9 Confidential Information

10 Ethylene concentrations in the container were maintained at 0.6 ppm throughout the test, while uncontrolled ethylene rose to about 10 ppm BZ EEU Non-EEU BZ ~10ppm with No Ethylene (PPM) ~0.6 ppm with Day 10 Confidential Information

11 Carbon dioxide concentrations were similar in both containers, indicating similar ventilation rates. CO 2 is below threshold of 1%, to minimize impact on produce Maximum Desired Concentration CO 2 % EEU Non-EEU Day 11 Confidential Information

12 The had significant positive impact on the quality and shelf life of most produce tested. Asparagus: reduced rot, stalk damage and discoloration Peaches: more firm, less decay Cauliflower: reduced surface browning, prevented total of leaves Oranges: reduced mold (data from February and July) Iceberg Lettuce: reduced browning Romaine Lettuce: reduced surface rot and mold Melons: Reduced surface mold and decay Garlic: reduced cracking, mold and sprouting Carrots: less bitter taste (data from February) 12 Confidential Information

13 Apples: After 3 weeks of cold storage, apples in both and Non- trailers were equally firm. Storage at room temperature for an additional week (with no operating) did not demonstrate a significant difference between and Non- cold storage. Pears: After 3 weeks of cold storage, pears in both and Non- trailers were firm. Storage at room temperature for an additional week (with no operating) did not demonstrate a significant difference between and Non- cold storage. Cabbage: After 3 weeks of cold storage, red and green cabbage in both and Non- trailers were of equivalent (high) quality. Celery: After 3 weeks of cold storage, celery quality in both 13 The storage test may not have been long enough to demonstrate the effect of the on some produce with long storage life. and Non- trailers were of equivalent (high) quality. Confidential Information

14 Asparagus Damage is Significantly Reduced with. Asparagus Damage After 21 Days Storage EEU 75 NO-EEU % Red Tip % Tip Rot % Curved Spear % Stalk Damage/Shrinkage 14 Confidential Information

15 The provided a 7 day shelf life extension for asparagus. 7 Day Extension 15 Confidential Information

16 Taste tests were conducted on high quality asparagus stalks selected from both and non containers. No significant differences in taste or texture were identified for asparagus that showed no damage from both treatments. 16 Confidential Information

17 Reduces Ripening in Peaches, Firmness is Improved in Peach Cheeks. 17 Confidential Information

18 Reduces Ripening in Peaches, Firmness is Improved in Peach Shoulder. 18 Confidential Information

19 Use of the significantly reduced decay in the peaches. Peaches were evaluated for decay after 3 days at ambient temperature after 3 weeks cold storage. Decay was reduced by 37% with use of. 19 Confidential Information

20 (pounds) The provided a 6 day life extension for peaches. 6 Day Extension 20 Confidential Information

21 The offered an improvement in decay in oranges. February Testing Oranges were evaluated for decay, 5 days after the 3-week cold storage test was completed. No This effect was more pronounced in February Demonstration Testing. No 21 Confidential Information

22 Cauliflower experienced total, catastrophic loss of leaves over the 21 day test without the use of the. No 22 Confidential Information

23 Count of Heads with Spotting Cauliflower surface spotting was significantly reduced with the 12 Cauliflower Surface Browning EEU No No EEU Light Medium Heavy 23 Confidential Information

24 The extended the life of the cauliflower by more than 2 weeks. >14 Day Extension No 24 Confidential Information

25 Use of the significantly reduced russet spotting in Wrapped Iceberg Lettuce over the 21 day storage period. Percentage of Lettuce Heads with Russet Spotting No EEU BZ No BZ EEU 25 Confidential Information

26 The extended the life of the wrapped iceberg lettuce by 5 days. 5 Day Extension No 26 Confidential Information

27 The reduced surface rot and mold on unwrapped Romaine Lettuce. No BZ BZ No BZ BZ Incidence of stem rot in each treatment was the same. 27 Confidential Information

28 The reduced the incidence and extent of surface mold and decay on the cantaloupe melons. No BZ No BZ 28 Confidential Information

29 use demonstrated significant reduction of cracking, sprouting and mold in Garlic. Sound BZ NO BZ Sound Cracked Mold 29 Confidential Information

30 was shown to have a significant effect on the taste of carrots. This effect was pronounced in February testing but was not repeated in July tests. Taste testing of carrots after Demonstration Testing in February showed significant impact of technology on carrot quality Panelists consistently ranked the carrots stored without as bitter or more bitter than that stored with the. Carrots stored with were preferred and described as sweet or less bitter. These sensory tests were repeated after the July tests but the results were not repeated. The results were so significant from the first tests that this second test result was surprising. Continuing to review cause of this second result. 30 Confidential Information

31 Apples stored with and without EEU had excellent firmness after 3 week of storage. 18 Comparison of Apples Firmness (LbF) New Zealand Gala Cold Pre New Zealand Gala Cold Post w/eeu New Zealand Gala Cold Post wo/eeu Chilean Organic Gala Cold Pre Chilean Organic Gala Cold w/eeu Chilean Organic Gala Cold wo/eeu New Zealand Fuji Cold Pre New Zealand Fuji Cold Post w/eeu New Zealand Fuji Cold Post wo/eeu 0 31 Confidential Information

32 Pears stored with and without the had excellent firmness after 3 weeks of storage. 30 Comparison of Pears 25 Firmness (LbF) Abate Fetel Pear Cold Pre Abate Fetel Pear Cold Post w//eeu Abate Fetel Pear Cold Post wo/eeu Packham's Pear Cold Pre Packham's Pear Cold Post w/eeu Packham's Pear Cold Post wo/eeu D'Anjou Pear Cold Pre D'Anjou Pear Cold Post w/eeu D'Anjou Pear Cold Post wo/eeu 32 Confidential Information