Plasma Beam Extends Shelf Life of Fragile Fruits

NOTTINGHAM, United KingdomSoft fruit such as strawberries and raspberries are quickly overtaken by mold once theyre picked. Researchers at The University of Nottingham are using cold plasma technology to extend the shelf life of such fragile fruits.

Soft fruit is notoriously difficult to keep fur free for long, as it bruises easily when handled and becomes contaminated," said Dr. Cath Rees, Associate Professor in Microbiology, The University of Nottingham. The cold plasma technology would present a way of eradicating moulds early in the packing process."

Early results suggest the cold plasma treatment gives the produce an extra five days of shelf-life. It could have a significant impact on the economics of soft fruit production. Our findings showed that we could prevent that perennial problem of fruit going mouldy once you get it home. This means better value for the customers and fewer losses for the producers, who normally remove the mouldy ones before the fruit is sold," said Rees.

The project is one of five Collaborative Research and Development grants worth a total of more than  £235,000 announced by the East Midlands Food and Drink iNet, which co-ordinates innovation support for businesses, universities and individuals working in the food and drink sector in the region. The iNet is funded by the East Midlands Development Agecy (emda) and the European Regional Development Fund.

Food and Drink iNet Director Richard Worrall said: We are pleased to be able to support this innovative research project which has important potential for the soft fruit sector. Discovering a non-destructive, non-contact and non-residue leaving process that helps extend the shelf-life of soft fruit and prevent wastage could bring major benefits.