Testing Process

Customer-specified samples: 

Green bell peppers, colored bell peppers, Onions

Experimental Objectives

1. Observe the bacteriostatic ability of GWAVE on bacteria

2. Verify the cold storage and fresh-keeping effect of GWAVE on vegetables

Experimental Method

Simulate the customer's cleaning process: Rinse the sample vegetables with purified water.

Experimental Method

Simulate the customer's storage method: Cut the vegetable samples into pieces and store them separately in sealed containers, with plastic wrap, and in a vacuum-sealed manner.

Place them in the GWAVE cold storage environment: Take photos and record the time.

Onion: Remained bright white in color after 15 days of cold storage, with a fresh onion aroma detectable upon opening. Its surface felt dry and non-sticky to the touch, showing almost no difference from its state on the first day.

Green bell peppers: Shredded and cut into pieces, they remained bright green in color after 15 days of cold storage. A fresh green bell pepper aroma was noticeable when the plastic wrap was unwrapped, with no unusual odors present. Their surface felt dry and non-sticky to the touch, showing almost no difference from their state on the first day.

Colored bell peppers: After being cut into pieces and vacuum-sealed for cold storage, they remained bright in color and in good condition on the 15th day, showing almost no difference from their state on the first day of storage.

Colored bell peppers: Shredded and cut into pieces, they remained bright in color after 15 days of cold storage. A fresh colored bell pepper aroma could be detected upon opening, with no unusual odors present. Their surface felt dry and non-sticky to the touch, showing almost no difference from their state on the first day.

Test Conclusion

This test fully simulated the vegetable cleaning, cutting, packaging and cold storage processes from central kitchens to store distribution for testing.

Originally, vegetables delivered to restaurants must be used within three days; otherwise, they would become slimy and inedible, having to be discarded.

In contrast, vegetables that underwent the same cleaning, cutting and packaging processes remained fresh and completely free of sliminess after 15 days of cold storage in the GWAVE environment, which extends the fresh-keeping period and reduces restaurant food waste.

GWAVE delivers remarkable results in cell activation, oxidation delay and bacterial inhibition. It preserves vegetables while maintaining their freshness, extends the usable period of ingredients and reduces waste, thus helping enterprises cut costs.