Sabjikothi work by construction of self-adaptable, ethylene oxidizing, and near-sterile microclimate in an insulated chamber. The controlled microclimate created inside the insulated chamber inhibit pathogen growth, delays browning as well as ripening and regulate activity of antioxidant enzyme. It also oxidizes ethylene into hydrogen, carbon di-oxide, water vapour and other small molecules which further creates a controlled atmosphere that enables the storage of fruits and vegetables for anywhere upto 40 days.