In recent years, several innovative preservation technologies have emerged around the world to extend the shelf life of fruits and vegetables. One such breakthrough comes from Japan, where a new type of single-use plastic wrap has been developed. This wrap consists of two thin, translucent nylon layers with a high-osmosis sugar syrup sandwiched in between. When used to package fresh produce, it effectively absorbs moisture that naturally exudes from the surface of fruits and vegetables, helping to maintain their freshness and reduce spoilage.
Meanwhile, in the United Kingdom, scientists have created an edible fruit preservative. This product is a semi-transparent emulsion made from ingredients like sucrose, starch, fatty acids, and polyesters. It can be applied by spraying, brushing, or soaking on fruits such as citrus, apples, watermelons, bananas, and tomatoes. The preservative forms a thin, protective film on the surface, which acts as a barrier against oxygen, slowing down the ripening process. Not only does this extend the shelf life of the produce—up to 200 days or more—but it's also safe to eat along with the fruit.
Another advancement comes from abroad with the development of an electronic preservation machine. Placed inside storage rooms, this device helps keep fruits and vegetables fresh for up to 75 days longer, achieving a good fruit rate of over 95%. The machine works by generating negative oxygen ions and ozone through a high-voltage electrostatic field. These elements help deactivate enzymes responsible for metabolic processes, reducing respiration and the production of ethylene, a natural ripening agent. Additionally, ozone acts as a powerful disinfectant, eliminating harmful microorganisms and toxins, thus enhancing the overall quality and longevity of stored produce.
In Britain, a high-temperature treatment method has been developed for preserving bulb vegetables. By maintaining a storage room temperature of 23°C and a relative humidity of 75%, this technique inhibits the germination of vegetables like onions. However, this environment can promote the growth of saprophytic fungi, which may cause damage. Researchers are currently working on ways to control these fungal issues. According to reports, onions can be stored under these conditions for as long as eight months.
France has also introduced a novel preservation method known as decompression storage. This system uses reduced pressure combined with controlled temperature and humidity to create an ideal environment for storing fruits and vegetables. The storage room is vacuum-pumped to maintain a pressure below 100 mmHg, sometimes as low as 8 mmHg. A humidifier ensures the air remains above 90% humidity. During the pumping process, oxygen levels are reduced, minimizing the respiration rate of the produce. At the same time, gases like carbon dioxide and ethylene are removed, further aiding in long-term preservation.
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