Science iR Fresh: keeping fruit and veg fresh in a millisecond

No more rotten perishables:

A Japanese research institute, Shikoku Research Institute, has created a groundbreaking technology called "iR Fresh" that prolongs the shelf life of fruits and vegetables. This innovative method briefly exposes produce to near-infrared light for just 0.1 seconds.



iR Fresh (derived from "infrared") not only minimizes mould growth and spoilage but also contributes to reducing food waste and the need for pesticides. This technology, the first of its kind to be patented, was highlighted in a prestigious international scientific journal in 2015. Shikoku Research Institute, part of the Shikoku Electric Power Group, specializes in energy, civil engineering, and agriculture research. Their iR Fresh technology utilizes near-infrared light, similar to that found in TV remote controls, to preserve the freshness of produce.

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.

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Research Abstract: The development of the fruit and vegetables fresh-keeping technology "iR fresh" by the near infrared lightirradiation