Citrosol’s CITROCIDE® System Arrives in France to Extend the Shelf Life of Peeled Garlic

The Spanish company Citrosol, in collaboration with INDUSTRADE, has installed its innovative CITROCIDE® System for the hygienic washing of peeled garlic cloves at the French company Royal Saveurs SAS, based in Marignac.

With this new implementation, Citrosol expands its leading postharvest technology solutions for minimally processed fruits and vegetables to new garlic-producing regions in Europe.

Hygienic Washing and Extended Shelf Life

The CITROCIDE® technology ensures the hygienic washing of garlic cloves after peeling, drastically reducing the microbial load on the product’s surface and extending its shelf life by over 20 days. The CITROCIDE® System offers a comprehensive solution based on hygienic washing that ensures the microbiological stability of the product throughout its entire lifecycle.

Moreover, the disinfectant used by Citrosol in this system leaves no hazardous residues on the final product and is certified for use in organic agriculture under both European and U.S. regulations.

Spain’s leading processors and exporters of peeled garlic cloves have been hygienically washing their garlic with Citrosol’s CITROCIDE® System for over five years. Their results validate the potential of this technology, which significantly reduces mold development inside packaging (Figure 1), one of the main challenges in marketing peeled garlic. The implementation of the CITROCIDE® System in Royal Saveurs’ processing line marks another step forward in Citrosol’s international expansion in the fresh-cut sector.

Figure 1. Percentage of peeled garlic cloves with surface mold after 24 days at room temperature, for cloves washed with 100 ppm chlorine (Cl) or with the CITROCIDE® system.

Meeting Industry Needs

The growing demand for high-quality, convenient, ready-to-eat food has driven the rise of minimally processed fruits and vegetables. Products like peeled garlic have become ideal solutions for both the HORECA channel and the end consumer, as they reduce preparation time, minimize waste, and allow for more efficient production. However, peeling accelerates product deterioration and shortens shelf life, making the use of effective postharvest technologies essential to preserving product quality and properties.

Citrosol’s CITROCIDE® System is a milestone on the path toward safer, healthier, and more sustainable food. Thanks to its technological development, more consumers and companies across Europe can now enjoy the benefits of longer-lasting, safer, mold-free peeled garlic.

About Citrosol

Although officially founded in 1964 as Productos Citrosol, S.A., the company’s activity in postharvest treatment and technology began in the 1960s within Electroquímica del Serpis, S.A., both based in Potries, Valencia. Following significant organic growth over the past 10–15 years, Citrosol now has 109 employees, including 8 posted in various countries and at its subsidiary in South Africa, Citrosol South Africa Pty, and Peru. The company’s facilities in Potries include an R&D&I laboratory and a pilot plant of over 1,200 m². This organic growth is largely due to its strong innovative character, having received the CEPYME Innovation Award in 2015 and 2020, and the 2020 Innovation in Business Award from the Valencia Chamber of Commerce.

Citrosol began as a specialist in postharvest treatments and technology for citrus fruits, but for more than a decade, thanks to its R&D&I efforts, it has been developing solutions to extend the commercial life of avocados, peppers, tomatoes, peeled garlic, and other fruits and vegetables. Currently, Citrosol is launching its solution for the fresh-cut segment, the Citrocide® Fresh-Cut System, which significantly reduces the water and carbon footprint in the production of fresh-cut fruits and vegetables. Through all its treatments and technologies, Citrosol plays a major role in reducing food loss and waste in fresh produce.