ILSADURADA

The shelf-life of fruits and vegetables after harvest is a decisive factor for the value of final production. By delayingthe occurrence of rot and loss of consistency and savour, in fact, one can ensure the product final quality, even ifthe product is destined for the most distant markets or large retailers’ shelves. This phenomenon is ruled by both processes at the cell level (loss of cell turgor and, therefore, of tissue turgor) andbiotic factors, due to the attack of pathogenic agents causing rot and rancidity.

ILSADURADA, based on an enzymatic hydrolysate of Fabaceae, allows increasing the shelf-life of fruits andvegetables, which, despite being easily perishable products, stay good for a longer time.

The very high quantity of natural triacontanol, vitamins (B6 in particular) and specific compounds with anintense antioxidising activity -such as aromatic poliketides andnaringin derivatives-,polyphenolic acids and phenylpropanoids (galic acid, chlorogenic acid, caffeic acid, etc.) allows ILSADURADA to extend the post-harvestlife of tomatoes, peppers, melons and also leaf vegetable crops, especially those meant to be sold as fresh cut.

ILSADURADA affects secondary metabolism, thanks to the accumulation of anti-oxidants and the activity of theenzymes (peroxidase and catalase) that protect from oxidative stress, caused by the presence of free radicals.

ILSADURADA is suited for fruit and leaf vegetable crops, whose market destination implies a longer post-harvestlife.