Fresh idea aids shelf life of fruit

Gisborne firm Clarke Refrigeration has developed innovative technology that increases the shelf-life of fresh-cut produce throughout the world.

The company is working with Auckland-based Fresh Appeal, a joint venture between HortResearch and Logistic Solutions, to further prove the technology.

It has been designed to ensure fresh sliced apples stay flavoursome and fresh for up to three weeks.

Fresh Appeal technical director Lionel Evans said the technology had huge international potential for the produce industry, considering the growing demand from a health-conscious, convenience food-driven population.

The technology uses ultraviolet light disinfection to kill pathogens and microbes that could otherwise discolour and spoil the fruit.

This is followed by hot and cold treatment to extend life.

No chemicals or preservatives are used in the process and the company says existing vitamins and minerals are enhanced.

Clarke Refrigeration became involved about 18 months ago and is responsible for the design and manufacture of the heating and chilling processes, and the electrical controls.

It has just finished manufacturing test equipment, which is now installed at HortResearch.

However, Clarke's larger commercial unit, commissioned in Ireland last December and working at one tonne an hour, is being used by a major apple processor to meet the spiralling demand for fresh-cut products in the UK. The test unit processes up to 50kg an hour.

Evans said Fresh Appeal had developed a strong working relationship with Clarke Refrigeration and was now looking to realise large orders for their process plant.

Clarke Refrigeration has assisted Fresh Appeal to simplify the automated processing system.

Managing director Richard Clarke said the test unit incorporated Beluga technology (an ice slurry chilling system) to meet Fresh Appeal's expectations for a zero temperature cooling process.

Apples, which represent 14 per cent of the world's fruit sales, are the initial focus for the technology, but it has also been trialled on broccoli, onions, baby carrots and kumara.

"HortResearch will use the unit to undertake an extensive scientific test programme aimed at improving the safe shelf life of fresh sliced apples," Evans said.

The scientific research is quantified by sensory trials at HortResearch's Mt Albert Laboratories - the biggest sensory division in the world - where slices are rated.

"The apple could be from five minutes to 21 days old," Evans said.

"We can compare whether we have an acceptable process and compare our product against that of our most likely competitor."

The $400,000 research and development programme has been helped by a $170,000 contribution from Technology New Zealand.

Evans said the process ensured safety and quality.

"We have four New Zealand patents and are progressing in international patent protection."

Light touch

* The technology is the result of five years' research by Logistic Solutions and HortResearch.
* It uses ultraviolet light disinfection to wash the sliced produce, killing pathogens and microbes that could discolour and spoil the fruit.
* A hot and cold treatment follows to enhance and extend the natural characteristics.
* No chemicals or preservatives are used; existing vitamins and minerals are enhanced.

- NZPA