Mexican study finds Fresh Inset’s 1-MCP technology could help peppers stay firmer for more than 21 days
Fresh Inset has revealed the results of a study conducted at the Universidad Autónoma Chapingoin in Mexico, which concluded that Vidre+ extended the shelf-life of green and red peppers.
The use of Vidre+, Fresh Inset’s 1-MCP technology application, helped the peppers stay firmer for over 21 days compared to untreated ones, the study found.
Vidre+ brings a timed and gradual release mechanism that allows produce to be treated by 1-MCP directly in packaging and is available as coated stickers, labels and films.
“An innovative technology called Vidre+ may address the problem of maintaining pepper freshness along the supply chain,” noted Tim Malefyt, CTO at Fresh Inset.
”It has shown efficacy in preserving the freshness of green and red peppers in official trials conducted at the Universidad Autónoma Chapingo in Mexico.”
The trial, conducted in 2024 in Mexico by Dr Oscar Morales Galván, assessed the impact of Vidre+ treatment on green and red peppers over 21 days at room temperature, encompassing both weight loss and firmness evaluations.
After 21 days the gap between untreated green and red peppers and ones treated with Vidre+ was “significant”, the study found.
Green Peppers protected by Vidre+ showed 22 per cent less weight loss than untreated ones, while proving even more beneficial on red peppers with 32 per cent less weight loss than the untreated peppers.
Untreated peppers lost firmness at an accelerated rate when compared to Vidre+, which kept firmness at 10.6 kg/mm2, while untreated declined to 4.9 kg/mm2.
”Peppers treated with Vidre™ kept firmness at almost twice the level of the untreated,” the study concluded.
”By limiting deterioration of peppers along the supply chain, Vidre+ will benefit growers and retailers alike, thereby minimising financial losses and food waste.”
