Photo/Illutration Satsuma mandarins treated with iR Fresh, right, and untreated mandarins, showing mold growth on the untreated fruit (Provided by Shikoku Research Institute Inc.)

Technology that preserves the freshness of fruit and vegetables in the blink of an eye is no longer in the realm of speculation. 

A research institute in Japan has accomplished just that by exposing produce to near-infrared light for a mere 0.1 second.

The technology, called iR Fresh, takes its name from the English word “infrared.” It not only reduces mold and spoilage but also helps cut food waste and pesticide use.

The initiative is the work of Shikoku Research Institute, an arm of the Shikoku Electric Power Group, based in Takamatsu, Kagawa Prefecture. Its research is mainly in the fields of energy, civil engineering and agriculture.

iR Fresh applies near-infrared light, which is used in TV remote controls. It is the first technology of its kind to be granted a patent. It was featured in an internationally renowned journal in 2015.

Kazumasa Kakibuchi, a senior researcher in the institute’s chemical and biotechnology department, said fruit and veg exposed to strong near-infrared light perceive it as a signal of impending cold and dryness.

This prompts the stomata to close to prevent moisture loss and increase antioxidant activity to inhibit microbial growth, he said.

By harnessing these reactions, the technology suppresses mold and wilting in produce, preserving freshness and flavor.

In experiments, spinach stored at a room temperature of 10 degrees began to wilt and lose its freshness after four days without the light treatment.

However, spinach treated with iR Fresh maintained its firmness and luster even after six days.

INCREASED SWEETNESS AND LUSTER

In similar experiments with mandarin oranges, fruit treated with iR Fresh showed reduced weight loss and spoilage, increased sweetness, enhanced color and preserved luster.

These effects were observed in nearly all types of produce, including leafy and stem vegetables such as cabbage and broccoli, and fruiting vegetables like tomatoes and strawberries.

While past research centered on light exposure during cultivation, Shikoku Research Institute’s focus on post-harvest light exposure led to significant breakthroughs.

This technology is currently used mainly in relatively large-scale collection centers and sorting facilities nationwide due to cost considerations and economic viability based on equipment size.

Applying iR Fresh to produce before packaging extends shelf life and helps to reduce food waste.

The institute said it will work to develop portable devices for household use.

ENABLES LONGER SHIPPING

With the logistics industry often falling behind due to a shortage of drivers, applying iR Fresh will help maintain product quality even during delays, making longer-distance transport possible, officials said.

Kakibuchi is now focusing on the potential of iR Fresh to reduce pesticide use.

In recent years, climate change has driven an increase in pesticide application worldwide to combat poor crop growth and pest outbreaks.

But iR Fresh, which is harmless to humans, has shown potential to suppress plant diseases. Experiments have already demonstrated its effectiveness in reducing disease in crops and plants during cultivation.

“In the future, drones capable of applying iR Fresh to entire fields could be developed,” Kakibuchi said. “We plan to continue our research and development to create new innovations.”

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