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Help discover new ways to preserve ripeness when harvesting produce
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Time, effort, and advanced technology all make sure that the fruits and vegetables we eat are properly cleaned at the time of harvesting. There is ongoing research to explore new and creative ways to preserve freshness and kill pathogens immediately after produce is picked and shipped to its next destination.

Furthermore, “freshness” is often measured by the preservation of color (greens stay green, etc.) and the level of harmful pathogens; measured in log reduction. Traditional methods of reducing the micro load on produce include pasteurization, heat treatment, irradiation, chlorine wash, water wash, and ozone.


Describe an alternative technology or process that happens immediately after picking that would best preserve the ripeness of produce. Be sure to specify:

1) The technology needed