Fruit & Vegetable Magazine

Features Fruit Production
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

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NEWS HIGHLIGHT

Fruit and veggies get a little spa treatment
Researchers at the Kentville research station in Nova Scotia, have devised a way to use
spas to extend the shelf life of fruits and vegetables.

fruitsauna 
Researchers in Kentville have
designed a machine
that increases
the shelf life of fruits and vegetables
and improves
their flavour, colour
and quality. Bob Stark and Katherine
Sanford are
with Agriculture and
Agri-Food Canada.
 

Aug. 26, 2009 – Researchers at the Kentville research station in Nova Scotia 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.

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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