VATIS UPDATE Article

Scientists have hailed the results of trials to prolong the life of fresh produce as “world-changing”, saying it could help tackle global hunger. Testing carried out in cold storage revealed that use of the novel system, developed at the University of the West of England, the United Kingdom, had no effect on the taste or appearance of the produce. “The technology could be implemented commercially within a year if the food industry is convinced of its benefits” said Darren Reynolds, at the university.

Tomatoes and cucumbers responded particularly well to treatment with the solution, which is produced by passing salty water through an electro-chemical cell. The activated solution, which is inexpensive to make and can be created on demand, kills bacteria commonly found on the surface of fresh produce but is harmless to human skin. The recent trials, which involved treating produce post-harvest, also saw carrots, peppers, potatoes and tropical fruit doused in the activated liquid.