Case

Experimental Objectives

• Observe the bacteriostatic ability of GWAVE on bacteria

• Verify the cold storage and fresh-keeping effect of GWAVE on wolfberries

Experimental Method

Fresh goji berries from the same source were respectively placed under room temperature, conventional cold storage, and GWAVE cold storage (0~5℃) conditions.

The berries were taken out for photographing at regular intervals and then returned to the cold storage immediately afterward.

The experiment was continued until the goji berries in one of the storage conditions spoiled and became inedible.

Day 3 (May 30, 2019)

The fresh goji berries were manually picked on May 28 and air-freighted to the company on May 30.

第七天（2019年6月3日）

GWAVE冷藏下依然保持原有色泽；

一般冷藏下颜色开始变暗；

常温保存下已开始变质发霉

第八天（2019年6月4日）

GWAVE冷藏下持续保有原有色泽；

一般冷藏下果实开始萎缩颜色变暗；

常温保存下一长出霉菌

第九天（2019年6月5日）

GWAVE冷藏下大部分果实依然饱满；

一般冷藏下果实萎缩颜色发黑；

常温保存下一长满霉菌

实验结论

放入GWAVE冷藏环境的鲜枸杞到采摘后第九天大部分果实依然饱满，颜色红艳有卖相，可继续食用

放入一般冷藏环境下的鲜枸杞第九天果肉已萎缩，颜色暗沉发黑

常温环境下保存的鲜枸杞在第七天已发霉变质

使用GWAVE冷藏鲜枸杞可以再保持鲜度的情况下大幅延长鲜枸杞的存放时间