Amazing preservation techniques for Vegetables and Fruits in Modern Technology without using Refrigerators in Fruits and Vegetables

 

In the ancient days, human needed food for their surveillance. So they began to collect fruits and vegetables. And he began to hunt the animals and also the fishes. As he was not aware about the preservation techniques,  huge amount of food was wasted.

So he wanted to preserve the food. And he began to do various techniques to preserve food. In olden days, various techniques were employed to preserve vegetables and fruits.

Some of the techniques used by our ancestors are,

1.  1.Drying and dehydration techniques used in Egypt and central east Asian  Countries.
2.Food was kept in the Chilled caves and under the chilled water for preservation.

As we aware that the refrigerators produce Freyon gas which is very dangerous to Ozone. And the scientists decided to invent a modern technology to preserve the fruit and vegetables.

In the latest technology, we use amazing techniques. Among them we are going to discuss about the  coating technology in this article.

Silk Fibroin – water based coating:

By using this technology, we can preserve the fruits and vegetables for at least 6-7 days.

The Silk fibroin is coated over the surface of the fruits and vegetables for preservation.
The figure shown below illustrates this technique effectively. The figure gives you the clear demonstration for preserving the strawberry.

Processing Techniques :

The extract of Bombyx Mori Cocoon fibres is made to be dissolute in the solution of LiBr (Lithium Bromide). And also in the process of dialysis was done in deionized water. Then by dip coating the freshly picked strawberries were coated. Nearly the strawberries were coated for four times. The process of water annealing of post processing is also for effective coating.

Protein Based Coatings :

Generally, protein is used for the edible and non – edible coatings. Different Vegetables like Corn, Soybean, Mung bean, Grass pea and animal protein like whey , casein, Keratin, Collagen, Gelatin, Egg White are commonly employed for this coating.

Lipid based coatings:

This technique is normally used to enhance the food quality and shelf life of the Food Items. Beeswax and carnauba wax are used in these coatings to improve the water resistance in fruits. And the fruits and vegetables are preserved. Mainly Coco based fruits are preserved in this technique.  

Reference :

·    https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7958328/

·    https://link.springer.com/article/10.1007/s11483-023-09794-7

·    https://www.nature.com/articles/srep25263.

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