Agricultural and sideline products play a vital role in human survival, and the development of fresh-keeping packaging technology has become a major focus for research in many countries. With continuous advancements in science and technology, numerous innovative methods have emerged to extend the shelf life of agricultural products.
In the United States, a company introduced a novel method for keeping cut fruits and vegetables fresh. By using cheese and acetylated monoacylglycerols derived from vegetable oils, they created an edible, transparent, and thin film that prevents the cut surfaces from sticking together. This covering helps reduce dehydration, prevents discoloration, and blocks microbial contamination, significantly extending freshness.
Japanese researchers developed a disposable fruit and vegetable cling film made of two highly transparent nylon layers with a high-osmotic syrup sandwiched in between. When used to wrap produce, this film absorbs moisture exuding from the surface, effectively preserving the freshness of fruits and vegetables over time.
In the UK, a British company launched an edible fruit preservative, a clear emulsion composed of sucrose, starch, fatty acids, and polyesters. It can be applied by spraying, brushing, or soaking. When used on apples, citrus fruits, watermelons, bananas, and tomatoes, it keeps them fresh for more than 200 days. The preservative forms a sealing layer that limits oxygen exposure, slowing down ripening and enhancing preservation. Importantly, it is safe for consumption along with the fruit.
A Japanese paper company designed a special fresh-fruit packaging box. It features a corrugated cardboard base with a polyethylene film layer and a waterproof wax coating containing a small amount of fruit disinfectant. This combination helps retain moisture and maintain freshness, allowing fruits to stay fresh for up to a month.
In France, an electronic preservation machine was developed. Placed in storage rooms, it keeps fruits and vegetables fresh for up to 75 days. The device uses negative ions and ozone generated by an electrostatic field. Negative ions help reduce respiration and ethylene production, while ozone acts as a powerful disinfectant, eliminating harmful microorganisms and extending the shelf life of produce.
The UK also pioneered a high-temperature storage technique for bulb vegetables like onions. By maintaining a temperature of 23°C and 75% humidity, the germination of bulbs is suppressed, enabling long-term storage. Under these conditions, onions can remain fresh for up to eight months.
Lastly, Japan introduced a reduced-pressure preservation method for fruits and vegetables. This technique involves lowering pressure, combining it with temperature control and low-pressure air circulation, to create an optimal environment that slows down spoilage and maintains freshness.
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Xi'an Hersoncare Bio-Tech Co., Ltd , https://www.hersoncarebio.com