Fruit and veggies get a little spa treatment
Valley researchers develop process to help keep food fresh longer
August 26, 2009 By Gordon Delaney | Valley Bureau
Aug. 26, 2009, Kentville – Fruits and vegetables can now spend a day at the spa, too.
Aug. 26, 2009 – Researchers at the Kentville research station have devised a way to use
spas to extend the shelf life of fruits and vegetables, while at the
same time improving their flavour, colour and quality.
Bob Stark and Katherine Sanford, who work at the Atlantic Food and
Horticulture Research Centre in Kentville, discovered that giving
fruits and vegetables a sauna can extend their shelf life by 50 per
cent. | READ MORE
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