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As countries have ramped up their investments in agricultural research, a wide range of new fruits and vegetables have been developed, leading to remarkable improvements in storage techniques and overall agricultural productivity. These innovations are not only helping to reduce food waste but also ensuring that fresh produce can be available for longer periods.
One such method is the cold temperature and high humidity storage technique, pioneered by Japan's Ministry of Agriculture and Forestry Fruit Research Institute. This approach involves maintaining a temperature between 0°C and 1°C, with humidity levels at around 95%. A mixture of negative ions and ozone gas is also introduced. The benefit of this method is that it allows fruits that are sensitive to low temperatures to be stored safely due to the high humidity. Additionally, while low concentrations of ozone alone may not be effective as a disinfectant, when combined with negative ions, it significantly enhances its antibacterial properties without harming the fruit. Compared to traditional methods, this technique can extend the shelf life of peaches, grapes, and pears by up to five times, and citrus fruits can remain edible even after being stored for five months.
In the UK, researchers have developed an edible preservative made from a translucent emulsion containing sucrose, starch, fatty acids, and polyesters. This substance can be applied to fruits like oranges, apples, watermelons, bananas, tomatoes, and eggplants through spraying, brushing, or dipping. It forms a thin, protective film on the surface, which prevents oxygen from entering the fruit, thus slowing down the ripening process. This preservative is safe to consume along with the fruit and can keep produce fresh for over 200 days.
Another innovation comes from the UK, where high-temperature treatment technology has been developed for bulb vegetables such as onions and garlic. By maintaining a room temperature of 23°C and a relative humidity of 75%, the germination of these vegetables is effectively inhibited, allowing them to be stored for extended periods without spoilage.
Japan has also introduced a new type of disposable plastic cling film. This innovative packaging consists of two layers of translucent nylon membranes with a high-osmotic sugar syrup sandwiched in between. When used to wrap fruits and vegetables, it helps absorb excess moisture that comes out of the produce, thereby extending its freshness and shelf life.
Lastly, the decompression preservation method uses vacuum pumps to lower the pressure inside storage rooms to below 100 mmHg, sometimes as low as 8 mmHg. Humidity is maintained at over 90% using a humidifier. This technique reduces oxygen levels, minimizes the respiration of fruits and vegetables, and removes some carbon dioxide and ethylene gases, which are known to accelerate spoilage. As a result, this method supports long-term storage without compromising quality.