Mexican college students invent new method of strawberry preservation

According to the report of Mexico’s Reform News on the 20th, two students from the Food Engineering Department of the National Autonomous University of Mexico recently invented a new strawberry preservation method that can extend the freshness of this fruit by nearly 3 days.

Mexico is a large producer and exporter of strawberries. The skin of the strawberry is very fragile and is easily damaged during harvesting and storage. The current shelf life is from 4 days to 5 days.

Under the sponsorship of a consulting company, the two college students made an edible plastic wrap using a uniform, transparent jelly made from beef bones, successfully solving the problem of short strawberry preservation time.

One of the inventors, Carla Perez, introduced that fresh, undamaged strawberries are washed and dried after picking and covered with their invented edible plastic wrap to effectively preserve the strawberries and make the strawberries The preservation period is extended by 50%.

She stressed that, unlike traditional preservation methods, this cling film will not change the original ingredients of strawberries, and the cost of producing cling film is not high. In addition to bovine bone, pig bone can also be used to extract jelly to make plastic wrap.

Strawberry production in Mexico is concentrated in Guadalajara, Guanajuato and Michoacán. Strawberry producers in these states have already considered buying this new technology for strawberry preservation. This technology has been formally applied for national patents, and will be market-oriented after the approval of relevant departments.

Source: Xinhuanet

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