Vietnamese and South Korean experts have successfully collaborated to research and apply a special film for preserving certain types of fruits in Vietnam. This is a supplementary measure aimed at extending the shelf life and maintaining the quality of fruits post-harvest.
The fruit preservation technique using Modified Atmosphere (MA) is currently employed in many countries worldwide for various types of fruits, such as in the Philippines and South Africa.
However, in Vietnam, MA film has not been systematically researched and has yet to be implemented. Given this context, experts from the Vietnam Institute of Applied Technology and the Korea Food Technology Institute have collaborated to research and apply this technology in Vietnam.
According to Associate Professor Dr. Dang Xuyen Nhu, the project leader from the Vietnamese side, MA film is essentially a polyethylene (PE) film containing a mineral available in Vietnam, which is non-toxic. When used to wrap fruit trays, the interaction between the film and the fruit adjusts the atmosphere within the tray, creating appropriate concentrations of CO2 and O2 for each type of fruit. Therefore, the film extends the storage time, preserves quality, and ensures the safety of the fruit. However, the MA film alone cannot achieve these results without being combined with appropriate cold storage.
In recent years, Dr. Nhu and Dr. Dong Man Kim have conducted experiments using MA film of varying thicknesses to preserve mangoes from Tien Giang and lychees from Luc Ngan at appropriate cold temperatures (each type of fruit is kept at a different cold temperature). As a result, the research team successfully determined the suitable thickness of MA film for preserving mangoes and lychees, extending their shelf life to 3-4 weeks while maintaining color and quality. Without the MA film, mangoes and lychees would spoil within a few days, even when stored at cold temperatures. These experiments were conducted on a small scale (approximately 1 ton of each type of fruit).
Building on this success, the research team tested the preservation of lychee using MA film and sold it in supermarkets at the end of the lychee season, yielding positive results. Moving forward, the team plans to conduct larger-scale tests and explore methods to reduce the amount of mold and microorganisms on the fruit’s surface to enhance the effectiveness of the MA film. The cost of MA film is yet to be estimated, but Dr. Nhu asserts that it will not significantly increase the product’s overall cost.
Minh Son
