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As countries have significantly increased their investments in agricultural scientific research, a wide range of new fruits and vegetables have been continuously developed, leading to remarkable advancements in storage techniques and overall agricultural efficiency. These innovations are essential for reducing food waste and ensuring that fresh produce remains available for longer periods.
One notable method is the "cold temperature and high humidity storage technique," developed by Japan's Ministry of Agriculture and Forestry Fruit Research Institute. This approach involves maintaining a temperature between 0°C and 1°C and a humidity level of around 95%, while introducing a mixture of negative ions and ozone gas. This method effectively extends the shelf life of fruits without compromising their quality. For instance, it allows certain fruits that cannot tolerate low temperatures to be preserved due to the high humidity. Additionally, even at low ozone concentrations, the combination with negative ions enhances antibacterial properties without harming the fruit. Compared to traditional methods, this technique can extend the preservation period of peaches, grapes, and pears by up to five times, and citrus fruits can remain edible for up to five months after removal from storage.
In the UK, researchers have created an edible preservative made from a translucent emulsion composed of sucrose, starch, fatty acids, and polyesters. This product can be applied to fruits such as citrus, apples, watermelons, bananas, tomatoes, and eggplants through spraying, brushing, or dipping. It forms a thin, breathable film on the surface, preventing oxygen from entering and slowing down the ripening process. The preservative is safe to consume along with the fruit and can maintain freshness for over 200 days.
Another innovation comes from the UK, where high-temperature storage technology has been developed for bulb vegetables like onions and garlic. By maintaining a room temperature of 23°C and a relative humidity of 75%, this method inhibits sprouting and enables long-term storage without the need for chemical preservatives.
Japan has also introduced a new type of disposable plastic cling film. This packaging consists of two layers of transparent nylon membranes with a high-osmotic sugar syrup sandwiched in between. When used to wrap fruits and vegetables, it absorbs moisture that exudes from the surface, helping to keep the produce fresh for longer.
Lastly, the decompression treatment method involves using a vacuum pump to lower the pressure inside the storage room to below 100 mmHg, sometimes as low as 8 mmHg. A humidifier maintains a relative humidity of over 90%. This process reduces oxygen levels, minimizes respiration in the produce, and removes excess carbon dioxide and ethylene gases, all of which contribute to extended storage life and better quality retention.
These modern techniques highlight how science and technology are playing a crucial role in enhancing food preservation, supporting global food security, and reducing waste.