Breakthrough in agricultural preservation technology

The Shikoku Research Institute of Shikoku Electric Power Corporation (Japan) has developed a technology to preserve agricultural products by irradiating them with near-infrared light for 0.1 seconds, helping to prolong freshness and reduce food waste.

iR Fresh technology, invented by the Shikoku Research Institute, not only reduces mold and spoilage but also reduces the use of pesticides.

This technology works by stimulating the stomata on the surface of fruits and vegetables to close, stopping water loss and enhancing antioxidant capacity, thereby inhibiting the growth of bacteria.

Experiments showed that spinach preserved with iR Fresh retained its freshness and firmness after 6 days, while untreated vegetables lost their freshness after only 4 days. Treated tangerines also reduced water loss, retained their sweetness and improved their color.

The effectiveness of this technology has also been recorded in most agricultural products, including leafy and stem vegetables such as cabbage, broccoli and fruits such as tomatoes and strawberries.

iR Fresh is being applied at large-scale agricultural collection centers in Japan and is expected to be further developed for families and the logistics industry, helping to maintain product quality during long-term transportation.

The technology is also being researched to reduce pesticide use and could be applied via drones over fields in the future.

Source: https://phunuvietnam.vn/buoc-dot-pha-trong-cong-nghe-bao-quan-nong-san-20250116164502829.htm