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 researchers worldwide. With the increasing demand for food preservation, numerous innovative methods have emerged to extend the shelf life of agricultural products. These advancements not only help reduce food waste but also ensure that consumers can enjoy fresh produce for longer periods.
In the United States, a company has introduced a novel method to keep cut fruits and vegetables fresh. By using cheese and acetylated monoacylglycerols derived from vegetable oils, they created a special edible coating that forms a thin, transparent film on the surface of the produce. This film prevents dehydration, reduces browning, and acts as a barrier against harmful microorganisms, significantly extending the freshness of the fruits and vegetables.
Japanese researchers have also made significant progress with a disposable fruit and vegetable cling film. This product consists of two highly translucent nylon layers with a high-osmotic syrup sandwiched between them. When used to wrap fruits and vegetables, it absorbs moisture that seeps out from the surface, helping to maintain their freshness and quality over time.
In the UK, a British company developed an edible fruit preservative that is a clear emulsion made from sucrose, starch, fatty acids, and polyesters. It can be applied through spraying, painting, or soaking. Once applied to fruits like apples, citrus, watermelons, bananas, and tomatoes, it creates a protective layer that seals the fruit's surface, reducing oxygen exposure and slowing down the ripening process. This method can preserve the freshness of fruits for over 200 days and is safe for consumption along with the fruit itself.
A Japanese paper company has designed a fresh fruit packaging box that enhances preservation. The box includes a layer of polyethylene film coated with a waterproof wax containing a small amount of fruit disinfectant. This helps prevent moisture loss and controls the respiration of the fruit, keeping it fresh for up to a month when stored properly.
France has introduced an electronic preservation machine that extends the freshness of fruits and vegetables in storage rooms. This device uses negative oxygen ions and ozone generated by a negative electrostatic field. The negative ions help reduce the respiration rate of the produce and lower ethylene production, while ozone acts as a powerful disinfectant, eliminating bacteria and other contaminants. As a result, fruits and vegetables can remain fresh for up to 75 days.
In the UK, a high-temperature treatment method was developed for preserving bulb vegetables such as onions. By maintaining a temperature of 23°C and a relative humidity of 75%, this technique effectively inhibits germination and allows long-term storage. Under these conditions, onions can be preserved for up to eight months.
Japan has also pioneered a low-pressure preservation technique for fruits and vegetables. This method involves reducing pressure while combining low and high temperatures, along with controlled air circulation. By creating a unique environment, it helps slow down the aging process and maintains the quality of the produce for extended periods.
These innovations in fresh-keeping packaging technologies are transforming the way we store and transport agricultural products, ensuring better quality, longer shelf life, and reduced waste. As research continues, we can expect even more advanced solutions to meet the growing global demand for fresh, safe, and sustainable food.
Vitamin is a kind of trace organic substance that humans and animals must obtain from food in order to maintain normal physiological functions. It plays an important role in the process of human growth, metabolism and development. Vitamins in the body neither participate in the formation of human cells, nor provide energy for the body.
Scientific studies have found that at least 30 different compounds are considered "Vitamins", of which more than 20 vitamins are known to be necessary for biological health.
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