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Freshness keeping theory for fishes and vegitables


  I have once worked for a company whose main technology was to prevent browing of fresh fishes and to keep their freshness. But the sales staffs could not explain the theoretical reasons for the browning prevention and freshness keeping effects. Then I chemically established the theory (picture) of the effects for them to explain to their customers.

  Arming with theoreticla ideas is needed for sales staffs, too.



Picture left: Blank, Dried whitebait (20℃、3 months)

Picture right: Treated, Dried whitebait (20℃、3 months)


The freshness keeping theory (in Japanese) is here and the same one in English is here.