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Improving fruit shelf life with newly developed sticker

Improving fruit shelf life with newly developed sticker

 

StixFresh is advancing the fresh food sector with its latest innovation, a 100% natural and safe sticker that can be applied to a large variety of produce, such as apples, pears, avocados, kiwis, mangoes, and oranges, to name but a few. It was Kuala Lumpur-based innovator Zhafri Zainudin’s curiosity and sheer determination that allowed him to develop a solution that can ultimately extend fresh produce shelf life and reduce waste.

Plants have their own way of naturally protecting themselves from degradation. This extracted compound became the basis of StixFresh technology which prevents premature rotting and extends the shelf life of fresh fruits by up to 14 days.

Zainudin’s discovery caught the attention of co-founder Moody Soliman, whom he met at a conference in Dubai. Thanks to this partnership, StixFresh has begun pilot studies in the US, Germany, Belgium, the Netherlands and Brazil, targeting various players in the food chain, from producers to packers, and even to distributors. The company has secured seed funding with the goal of launching the product in 2020.

Established in 2017, StixFresh has dual headquarters based in the US and in Belgium. The company is continuously innovating to cover more products in the market, thereby helping eliminate food waste and save the environment. For inquiries: Moody Soliman, 001- 612- 598- 8889; moody@stixfreshusa.com; www.stixfresh.com

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Study shows that misting extends shelf-life

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A research team from a Danish university has found that fruit and vegetables last longer when misted. The team studied the effect of misting on strawberries, grapes, peaches and nectarines and vegetables, including cauliflower, asparagus and endive. The results showed that the products kept fresh for up to three days longer when misted. The effect is believed to be caused by the misting reducing the temperature of the environment by several degrees.

It is hoped that this finding will lead to a reduction in food wastage of between 25 and 30 percent. Besides misting in sales outlets, the technique could be used during transport and storage for further savings.

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New packaging boosts mushroom shelf life

ITENE says its packaging with a coating containing calcium chloride allows excess humidity to be absorbed, extending the shelf life of fresh mushrooms, Agaricus bisporus mushrooms (which includes button, portobello and champignon mushrooms) until at least 12 days during storage.

The shelf life of white button mushrooms can reach at least 12 days thanks to packaging developed by ITENE, the Valencia-based Packaging, Transport and Logistics Research Centre.

According to ITENE patent application documents recently published by WIPO, such mushrooms generally have a very short shelf life, usually just 4-7 days after harvest. They are very sensitive to humidity levels, microorganisms, and physical handling, factors which can affect their appearance and appeal to consumers. When packaged, moisture produced by the mushrooms tends to condensate inside the package and on the mushrooms.

But ITENE says a package with a particular coating containing calcium chloride allows this excess humidity to be absorbed, so water drops don’t fall on the mushrooms. Thus the shelf life of fresh mushrooms, particularly edible Agaricus spp. mushrooms, and more particularly Agaricus bisporus (which includes portobello and champignon mushrooms), “can be increased until at least 12 days during storage.” The packaging can also help boost the shelf life of other fresh vegetables and fruit.

ITENE says the packaging’s structural design can also play a role in the conservation of fresh mushrooms, fruits, and vegetables and, among other things, allows for:

  • protecting the product from possible damage during distribution;
  • protecting the top of the product, particularly of mushrooms, to avoid damage (marking) from pressure;
  • keeping the product in contact with the coating;
  • being re-closable and allowing the protection of the product after opening during its life cycle;
  • being transparent or opaque, in one or in two pieces, depending on the applications;
  • nesting of the container for storage and transport prior to packaging.

FIG. 1 shows a package for the conservation of mushrooms comprising an opaque tray 1 and a transparent lid 2 (Fig. 1 a), as well as a detailed section of the closing system by the use of four protruding buttons 3 on the lid that are inserted in the corresponding hollows 4 on the upper part of the tray (Fig. 1 b.
FIG. 2 shows the section of a package with or without lid and the distribution of the mushrooms in the package of the invention; Details of the support between the lid and the tray are shown.

Source: WIPO, patent application: (WO2016016373) PACKAGE FOR MUSHROOMS, FRESH FRUITS AND VEGETABLES

Main image of Agaricus bisporus Zuchtchampignon: by böhringer friedrich [CC BY-SA 2.5 (http://creativecommons.org/licenses/by-sa/2.5)], via Wikimedia Commons