Most of us would have the limp carrot or similar out of date fruit or vegetable in our fridge at some time. We just don’t get around to using them when we should and eventually do the big throw out and thereby contribute to the absolute problem that food waste is. At least a third of all food grown is thrown away. It is a massive waste of money, water, time and resources.
Extending the shelf life of fresh fruit and vegetables would certainly help all of us forget about what is in the fridge and reduce food waste. Improving the shelf life would also give the opportunity to be able to take food into places that have been difficult until now. This means that world hunger could also be reduced.
A lot of research has been ongoing to do just this and recently a new formula has been developed in Israel that will do this.
The formula is actually based on Stabilised Hydrogen Peroxide (STHP) and a fungicide. The amazing thing about this specific formula is that it will not only extend shelf life of produce to remain fresh for up to 10 weeks but will break down into harmless and environmentally friendly components.
Slightly different formulations have been developed to suit specific fresh produce. There is still more work being done before fresh produce coated in this formula appear on our shelves but it will not be long coming.It will most likely be only one of the many ways we will have in future of having good quality fruit and vegetable when we want and where we want.
Written by Rachelle Williams, The Green Food Safety Coach.