By treating the produce for a week with low levels of oxygen at 20ºC, they were able to prevent scald formation, a type of injury associated with prolonged cold storage. According to Pesis (deviser at the Volcani Center), 90% of the treated apples used in the study were "saved from the scald problem in addition to other physiological diseases" after eight months of cold storage. On the other hand, 100% of untreated apples were lost after eight months.
She adds that the oxygen trick can be modified for use with other organic produce, including tomatoes and avocados.
Source : treehugger
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