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Vidre+ works to extend the shelf-life of tomatoes

Sources say that trials conducted with Vidre+ technology demonstrate that the shelf-life and color evolution of tomatoes can be significantly delayed or influenced. Research seems to indicate that Vidre+ extends the shelf-life of tomatoes harvested at color stage 3-5 to 12-18 days after harvest. This was a full 4-8  days longer than untreated samples, which were too rotten to take further part in the study after 10 days at room temperature.

When choosing fresh tomatoes at the store, consumers look for bright, shiny, red skins and firm flesh. So how to ensure that consumers receive top-quality tomatoes and minimize food waste across the tomato supply chain at the same time? Vidre+ seems to offer an answer.

Day 7 of the test. Untreated tomatoes turned red, while Vidre+ ones ripened more slowly and reached optimal eating quality on Day 12.  Image: Freshinset

Tomatoes experience an increase in respiration and ethylene production at the beginning of the ripening process. In general, ethylene affects the quality of all fruit and vegetables after harvest, which finally results in reduced shelf-life and quality over time. In the case of tomatoes, ethylene is essential to begin tomato ripening. However, once tomatoes begin turning color, ethylene leads to tomato senescence and softening. However, by using Vidre+, the ripening process of tomatoes can be slowed down.


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