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United Kingdom: UV light to extend avocado’s shelf-life

There is now a packaging innovation that involves running avocados through a beam of shortwave ultraviolet light to kill off bacteria spores, which extends their shelf life. This new UV ‘cleaning’ process and a so-called modified atmosphere packaging (MAP) for avocados has been developed by a company called Greencell, based in Lincolnshire.

After the UV treatment, the fruit is packaged in a revolutionary film with tiny microscopic holes, which creates a controlled atmosphere that stalls ripening. The combination of the two means that perfectly ripe avocados have an extra two days of shelf life, promising to reduce wastage.

The avocado has become something of a food phenomenon, yet it is notoriously difficult to keep and eat at the peak of its ripeness. quoted a Greencell spokesman saying: “We have recognised the importance of maintaining fruit quality while reducing potential spoilage and wastage for a number years. As such we have been conducting a number of extensive trials on avocado, over a number of years, using different technologies in an effort to achieve this aim.”

“We are happy to announce that extensive studies have been concluded, identifying that the use of UV in combination with MAP significantly extends the life and quality of ripe and ready to eat avocados.”

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