Chinese researchers at the Beijing Academy of Agriculture and Forestry Sciences are making significant strides in postharvest technology to preserve vegetable freshness, reduce waste, and maintain quality.

Their primary focus is rapid precooling, a critical process that quickly lowers the temperature of freshly harvested produce to prolong shelf life.

The team, led by researchers like Wang Qing and Zhao Xiaoyan, has developed innovative methods such as controlled air cooling, flowing-ice cooling, and micro-nano ozone sterilization, doubling or quadrupling vegetable shelf life. They’ve also tackled discoloration and texture deterioration, key challenges in vegetable preservation.

For instance, they identified a compound responsible for the blue discoloration in white radishes and devised packaging solutions to prevent it. Similarly, they addressed the softening of fresh-cut peppers by creating a storage system that combines microbial control, light regulation, and low temperatures, extending shelf life by two to three days.

These innovations have been implemented in 75 Chinese cities, including Beijing, Shanghai, and Shenzhen, boosting the efficiency of vegetable supply chains.