NEW TECHNOLOGY REDUCES SPOILING RATE OF PRODUCE

Published May 21, 2013 in Food Product Design

WASHINGTON—Researchers discovered a new method to preserve fruits and vegetables by removing the invisible gas that causes spoilage, according to a study published in the ACS journal Chemical Reviews.

Fruits, vegetables and cut flowers release ethylene gas into the air, expediting the ripening and blooming process. When the gas releases into storage containers, consumers notice their produce rotting much too quickly, causing financial loss and spoiled products.

By reviewing more than 300 published studies and comparing all existing ethylene control methods, researchers found that a new technology called photocatalysis provides the best results for preserving produce. This method works through a catalyst and light acting together to remove ethylene by transforming it into carbon dioxide and water.

"Worldwide food technology could take advantage of photocatalysis technology for providing health and economical benefits and for globally contributing to both increased food quality and availability by reducing postharvest losses of fresh produce," the authors concluded.

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