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
hydrogen, carbon di-oxide, water vapour and other small molecules which further creates a controlled
that enables the storage of fruits and vegetables for anywhere upto 40 days.
It is a self-sustainable
solution that only require 20 watt of electricity either on-grid or off-grid, and a
litre of water per day.