Significantly reduce the spoilage rate during temporary storage in supermarkets.
2026-06-16
Project Overview: This project has been implemented in the seafood holding‑and‑conditioning operations of a major supermarket chain in Zhejiang Province. Throughout the process, no chemical agents are used, resulting in an improved holding‑water environment, enhanced seafood vitality, and extended survival times. Ultrafine nanobubbles offer unique technical advantages: their minuscule size enables them to persist longer in water, while their oxygen‑solubilization efficiency far surpasses that of conventional aeration. They can rapidly degrade harmful substances such as COD, ammonia nitrogen, and nitrite, providing continuous, stable water purification and fundamentally improving the aquatic environment for sustained fish health.
Project Conclusion: The project’s operational plan involves equipping the holding tanks with Zhuhong’s ultra‑micro and nano‑bubble generation system and conducting a controlled trial using live Macrobrachium rosenbergii shrimp. Measured data reveal a significant difference: the mortality rate for shrimp treated with the ultra‑micro/nano bubble device was only 17.16%, whereas the conventional aeration method resulted in a mortality rate as high as 46.26%, representing a direct reduction of 29.1 percentage points. The application of ultra‑micro/nano bubble technology can substantially improve the survival rate of aquaculture products during the holding phase, effectively reducing losses in supermarket fresh‑produce operations while delivering both environmental benefits and economic advantages.
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