Moseley E-Canister deployed in a cool room, sampling volatiles from stored produce
Deployment · Fixed cool storage

Hold the room in tune for months.

Packhouses and on-farm cool rooms hold fruit for weeks or months at a time. Ethylene accumulates slowly, then crosses a threshold that wakes the entire room into ripening. The E-Canister watches that threshold continuously, so you scrub or vent before the room turns.

24/7
Continuous sampling
±15 ppb
Ethylene resolution
Multi-zone
Map gradients across the room
Mains-powered
No batteries to swap
01 · Why the room matters

Ethylene compounds.

Apples, pears, kiwifruit, stone fruit — long-term cool storage works because the ripening signal is suppressed by cold and CA. But ethylene leaks in: a stressed bin, a forklift exhaust event, an off-spec lot. Once the room’s ambient ethylene crosses ~50 ppb, every bin starts ripening at once.

01

What we sense

Ambient ethylene, CO₂, oxygen-depletion volatiles, and microbial off-gases sampled across the room’s air mass at parts-per-billion.

02

Where it goes

Mains-powered units stream every 15 seconds via PoE or Wi-Fi to the Moseley cloud. Multi-canister deployments map ethylene gradients across the room.

03

What you do

Drive your scrubber on real ethylene, not a timer. Catch a single bad bin before it tips a 200-tonne room. Document storage conditions for buyers and auditors.

Aerial view of a refrigerated distribution facility
+ Cool storage   Bay-by-bay molecular visibility · BLE mesh · zone-level alerts
02 · Cool-room hardware

Permanent install, zero maintenance.

Mount
Wall or coil-bracket mount · multiple canisters per room for gradient mapping.
Power
Mains via PoE or 24 VDC · battery backup for 8 h ride-through.
Comms
Wi-Fi / Ethernet · MQTT to cloud · local Modbus for BMS integration.
Environment
−2 °C to +25 °C operating · CA-room compatible · IP65 wash-down rated.

See what your cool room is breathing.

Pilot programs run 30–90 days with a single canister or a fleet. Talk to a scientist about the volatile signature in your environment.

Talk to a scientist Back to overview