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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
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.
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| 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.
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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