*1 Data prepared by Panasonic. The effect differs depending on operating conditions, and the type, condition and amount of food stored.
*2 Testing organization: Kitasato Research Center for Environmental Science (general incorporated foundation). KRCES Bio. Test Report No. 2017_0188. Test method: After releasing floating bacteria (1 type) in a 400 L chamber, the number of bacteria in collected air were counted. Bacteria inhibition method: Release of nanoe^®X. Test results: With nanoe^®X, after 50 min, 99.99% more of bacteria inhibited. Does not guarantee the prevention of food poisoning.
*3 Test Organization: TECHNO SCIENCE Corporation, Certificate No.: 20020273-001, Tested Pesticides: Diniconazole and Azoxystrobin, Test Method (n=2): 3 days exposure with and without nanoe^®X, and after a rinse with water. Test Conditions: In a 400 L square box, temperature of 5°C, humidity of over 70%, with nanoe^®X repeatedly ON for 20 min/OFF for 40 min. Test process: 1) Pesticide applied to a φ2.8 cm dish. 2) Dish placed in 400 L box. 3) After 3 days, dish washed with water. 4) Residue of pesticide on the dish checked. 5) Analysis with LC/MS. Test Results: Diniconazole reduced by 77.7% with nanoe^®X, 44.4% without nanoe^®X. Azoxystrobin reduced by 59.3% with nanoe^®, 12.5% without nanoe^®X. The effect differs depending on the type of vegetable.
*4 Test laboratory: Panasonic in-house data. Test report Number: 1V332-180118-K01. Test method: Verification using 6-scale odor intensity index. Tested odor: Trimethylamine on the bleached cloth was left inside 400L box for 8 hours in an environment with and without nanoe^®X. Odor intensity was measured by 16 panels. Test result: Odor intensity was 1.9 in an environment with nanoe^®X. Odor intensity was 3.2 in an environment without nanoe^®X.
*5 The mode has to be set to Fresh Freezing with the control panel. When the ambient temperature is 20°C, cold air at a maximum low temperature of below -30°C is delivered to the compartment.