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For Fresh Products

Leaps forward for the fresh cut industry

OptiFresh combines the benefits of vacuum impregnation (VI) with the effect of pulsed electric field (PEF) in the OptiCeptTM processing system, using OptiCap solution cartridges.

OptiFresh's technology extends the shelf life of the cut fruits or vegetables, retains the nutritional value and preserves the organoleptic characteristics. The nutritional characterisitc is not influenced by the method; the vitamin, mineral and sugar content is changed insignificantly since the sugars and additives are used in very low concentrations ( ̴1%).

Advantages of the OptiFresh method

  • Extends shelf life
  • Improves structure
  • Preserves color and flavor
  • Increases yield


Mango, Pineapple, Galiamelon, Apple, Zucchini, Bell pepper, Cucumber, Onion, Rucola, Spinach, Kiwi, Iceberg sallad

*Method can be optimized for new products based on customer needs

Untreated mango

Treated mango

Untreated apple

Treated apple


The Process of Fresh Products


Production of fruits and vegetables

For instance mango, pineapple, iceberg

Fruits and Vegetables Processing Factory


Washing, sorting, cutting

The OptiCeptTM process

Pulsed electric field (PEF) + vacuum impregnation (VI)


Packing for transport


End user