1st Technology · CA Technology
Less oxygen. Slower ripening. Longer life.
Fruit keeps “breathing” after it's picked, and that's what makes it ripen and rot. Our units keep produce cold and lower the oxygen around it, which slows that process down. Large warehouses have used this method, called controlled atmosphere (CA), for decades. We put it in a container that can sit on any farm.
The result
Longer shelf life, less loss.
2–4×
Longer strawberry shelf life with controlled atmosphere vs. ordinary cold storage
15–25%
Typical loss in ordinary cold storage
3–8%
Typical loss with controlled atmosphere
3 units
Our U.S. pilot in spring 2027, measured by an independent lab against a control
Shelf-life and loss ranges are from published controlled-atmosphere research, not Kynetic results. No crop trial on U.S. fruit yet.
See it
How the container works.
Lowers oxygen to slow ripening
With less oxygen the fruit “breathes” more slowly, so it ripens and rots more slowly. Humidity stays high so it doesn't dry out.
- Oxygen (tested)
- 4.5%
- Humidity (tested)
- 92.8%
Products
Two products built on CA technology.
Want the engineering detail? Ask usand we'll walk you through it.
2nd Technology
Electric-Field Preservation.
Questions about the technology?
We keep this site simple. We're happy to go through the details, the test data, and the economics on a call.