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Freeshh is an edible solution if applied on fresh fruits and vegetable will increase the Shelf life from 2 to 3 times retaining freshness, flavour, taste and nutritional qualities. This claims that the edible Biomolecule Composite FREESHH improves the frretain the freshness of harvested fruits and vegetables under unpacked or packed condition in storage for at least 2 to 3 times more duration.
FREESHH will protect Freshness of fruits and vegetables during storage and long distance transport from considerable loss and spoilage. FREESHHretainsfirmness, freshness, texture, crispness,nutritive value and flavouras good as freshly harvested from plant.FREESHH will enable farmer’s produce reach marketplace retaining its freshness even if it takes longer for the product to get to market or the longer period a product stays in a warehouse or on a shelf, the FREESHH will protect all from deterioration.
Cold preservation is inadequate and expensive to meet the requirement of farmers, agricultural vendors and consumers. On the other hand, although packaging is important to keep the freshness of fruits and vegetables during transport from grower to consumer market, but it can’t stop ripening and spoilage. Easy,low cost new post-harvest preservation technologyusing edible chemicals, biomolecules, biomaterials with no toxicity, no organoleptic changes of fresh harvests, minimum energy requirement during storagewillprovide a excellent tool in the hands of producers and exporters so that the harvest from the farmers field should reach the distant consumers in different continent retaining its fullest freshness and quality.
The treatment with the FREESHH sustains the molecular function of cells in the harvested fruits and vegetables. It acts as co factor in DNA synthesis, RNA synthesis, repairing of damaged DNA and promotes cell division and cell growth of the harvested fruits and vegetables. FREESHH prevents death of fruit skin cells and enzymatic degradation ofcell wall thus retains freshness and delays ripening and inhibits spoilage at post harvest stage. FREESHH inhibits the action of calcium carbide(releases acetylene), which is used widely for ripening climacteric fruits. FRESHEEZ is non toxic edible which helps restore cell division, cell growth, cellulose, hemicelluloses, pectin synthesis in the harvested fruits and vegetables. This method efficiently retains the freshness of fruits by inhibiting internal or external factors responsible for ripening or spoilage during storage and transport. FRESHEEZ minimizes the need for refrigeration during transport and the treated fruits and vegetable have a long shelf life. This approach is green, non-toxic and has no influence on climate change, and provide an opportunity to cut down cold storage costs.
FREESHH@ 10ml/ litre of water is dissolved in a container and filled in sprayer. Fresh fruits and vegetables are sprayed with FREESHH aqueous solution on the surface of fruits and vegetables. Post spraying the fruits and vegitable to be dipped in a freeshh solution having 20ml per liter of water . The treated fruits and vegetables will be air dried (e.g., in shade) for a few minutes to remove the adhered water. The treated fruits and vegetables may be packed in a polymer package (e.g., polyethylene packet) for storage and transport at normal temperature.
Example 1:Tomatoes were sprayed with FREESHH@ 10 ml/litre for 5 minutes and compared to a control of only water. The treated tomatoes retained full freshness for 20 days when stored at room temperatures without packaging, while the control tomatoes rotted and became contaminated with a fungal infection.
After 23 Days in ambient Temperature
Example 2: Guava wassprayed with FREESHH@ 10 ml/litre compared to a water-only control. After 7 days, the water-only control guava was soft and had mushy spots, but the treated guava were robust and harder. The less ripe guava were in better condition than the more-ripe guava, which indicates that the FREESHH can inhibit ripening. After 10 days, the water-only control guava were very soft, rotten and inedible, while the treated guava was ripe and edible. The treated guava had less volatile organic compounds (VOC) compared to the water-only controls, which indicates the preservative treatment indeed preserves the guava.
Example 4: Apple was sprayed with FREESHH@ 10 ml/litre compared to a water-only control. After 30 days, the water-only control apple wasshrinked and dry, but applesprayed with FREESHH@ 10 ml/litre was fresh, robust and harder compared to a water-only control. The treated apple was in better condition than control, which indicates that the FREESHH can retain reshness of apple for long period of time.
