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In recent years, various innovative methods have been developed to extend the shelf life of fresh fruits. One such advancement is the edible fruit preservative developed in the United States. This transparent solution is made from a combination of sugar, starch, fatty acids, and polyesters. It can be applied through spraying, dipping, or brushing onto the surface of fruits like apples, pears, citrus, bananas, and tomatoes. The preservative forms a thin, nearly airtight film that significantly reduces oxygen penetration, slowing down the ripening process. As a result, the freshness of the fruit can be maintained for up to 160 to 220 days. What makes this method unique is that it's safe to consume along with the fruit, making it ideal for both whole and cut produce.
Another effective technique comes from Japan: moisture-permeable plastic wrap. This special film consists of two layers of transparent material with high water permeability. A concentrated syrup is sandwiched between them. When fruits are wrapped in this material, they remain fresh for longer while maintaining optimal moisture levels. This helps prevent dehydration and keeps the fruits crisp and juicy for an extended period.
In addition, Japan has also adopted the anion preservation method. This involves using machines that generate large quantities of negative ions and ozone through a high-voltage electrostatic field. These negative ions help suppress enzyme activity during fruit metabolism, reducing the production of ethylene—a gas responsible for ripening. Ozone, on the other hand, acts as a natural disinfectant, killing bacteria and preventing spoilage. Using this method, fruits can stay fresh for up to 75 days, with a preservation rate exceeding 99%. Compared to traditional methods like inert gas storage (e.g., nitrogen), this technique is more cost-effective and environmentally friendly.
Lastly, the low-pressure preservation method is widely used in modern storage facilities. By using a vacuum pump to remove most of the air from the storage area, the pressure is reduced to around 10-20 mm Hg, creating an environment that slows down the metabolic processes of the fruit. A humidifier is often used to maintain a relative humidity of about 90%, ensuring the fruit doesn't dry out. With this method, the loss of quality over 200 days is only 3% to 5%, making it one of the most efficient techniques for long-term storage and transportation of fruits worldwide.