Argentina Develops New Fruit Preservation Packaging Method

Abandoning traditional cold storage methods to increase the shelf life of fruit products allows fruit exporters to sell nutritious fruits to more demanding foreign markets. Recently, Argentinian food engineering scientists have successfully developed a new method of fruit preservation packaging that can greatly extend the shelf life of fruits.

It is understood that by applying an avocado coating and adding an antioxidant, engineers can extend the useful life of pasteurized avocado pulp and dried avocado powder to at least six months.

Engineers Diego Prieto and Martin Cecchini told Science Live magazine that commonly used methods of refrigerated storage can also increase the storage time of avocados, but it will result in the loss of the nutritional value of fruits.

In addition, filling methods are not the best solution, because the high oil content and polyphenol oxidase in them often make the fruit discolor. Adding some kind of organic acid to the filled fruit can slow down the color of the fruit, but it increases the acidity of the fruit.

It is understood that Europe has always been a market where avocados are in short supply, and successful packaging methods will increase market demand and have a greater impact on the profits of the avocado market.

Source: Adsale Network