Based on non-invasive technology, a research group at the University of Cordoba has created a tool to guarantee optimal strawberry quality and minimize food waste.
In 2019, 930 million tons of food were wasted in the world, according to the UN. These losses, which occur at different stages of the agri-food chain for economic, aesthetic and product quality reasons, generate between 8 and 10% of greenhouse gas emissions, so reducing food waste is a primary objective for governments and the research community.
Contributing to solving the problem, Laura Rabasco, Francisco Jiménez, Arícia Possas and Fernando Pérez, researchers with the HIBRO group at the University of Cordoba, have developed a method that combines different technologies to predict the shelf life of strawberries quickly, in real time, and without doing damage to the fruit.
Their paper is published in the journal Postharvest Biology and Technology.
Read more at Phys.org