Spain: ADESVA extends life of red fruit by 50%

The Laboratory of Food and Postharvest Technology at the Agribusiness Center ADESVA has recently acquired equipment capable of extending the shelf life of fresh produce without using chemicals and guaranteeing their safety and quality.

The application of this technology allows extending the shelf life of strawberries and berries by at least 50%, reducing bacterial contamination due to Listeria monocytogenes in peppers by 99% within an hour, and reducing E coli and Salmonella pollution in spinach by 90% in one hour. This technology has been validated in a wide range of fruits and vegetables.

This innovation represents a breakthrough in the field of environmental decontamination and safety of fresh produce, since it transforms the air in an efficient sanitation vehicle in a completely clean manner. This system stops the action of microorganisms that usually affect fresh fruits and vegetables by activating the oxygen in the air, which prolongs their shelf life without altering their organoleptic properties.

The agro-food and distribution sector, as well as the consumers, faced fruit and vegetable losses of up to 30% in developed countries because these perishable products are very vulnerable and are exposed to pollution and the spread of pathogens that can cause serious damage to the health of consumers. The use of this technology can reduce the damage caused by microorganisms and extend their shelf life, greatly reducing economic losses.

ADESVA offers this technology, which has been validated by the excellent results obtained in the horticultural industry in Spain, USA, and South America, to the companies in the sector.


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