Applied maths researchers at the Spanish UPCT university in Cartagena have developed a mathematical model which could provide fresh produce with a longer shelf life. Their studies help predict product quality for fresh produce packed in modified atmospherem potentially increasing the time they may be marketed on-shelf while maintaining their condition.

“The model combines the concentrations of oxygen, carbon-dioxide and temperature required in a laboratory so that fruit and vegetables take longer to deteriorate once packaged and can arrive on the consumer’s plate in perfect condition,” said lead researcher Sergio Amat.

Applying the model means that product can be stored between several days to a number of weeks longer than conventionally packed produce. “Another advantage is that product quality can be predicted without having to open the packaging to check,” said Amat.