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Application of chemical and non-chemical technologies to extend shelf life
About
Innovative technologies are aimed at improving the quality, nutrition, safety and shelf-life of fresh cut fruit and vegetables. Various technologies such Organic acids will be implemented to the fresh cut product or leafy vegetable, individual acids or a combination with Modified Atmospheric Packaging (MAP), and/or ethylene scavengers. Gas level sensors can be applied for upcycling and/or recycling fresh produce to reduce food waste.
Key Benefits
Different technologies have been used in isolation and have managed to improve the shelf -life of produces but we believe a combination of these technologies (organic acids, ethylene scavengers, and MAP) will extend further the shelf- life of fresh fruits and vegetables and consequently reduce food waste and/ or food loss. This project will enable the team to share their expertise with the industry whilst achieving the UN – Sustainability Developments Goals (UN-SDGs 1, 2, 3, and 12).
Applications
We aim to work with fresh produce to extend shelf life and organisations in the business of fruits and vegetable supply chain, from farm to fork, would benefit from this collaboration. The technologies will improve the quality of fresh produce, retain nutrients and extent shelf which is very beneficial for health and well being of customers.