The expert told about the most dangerous ways to store fruits and vegetables

Seasonal fruits and berries ripen under natural conditions, but winter in Russia is not suitable for picking them. At this time of year, fresh fruits come from warm countries such as Turkey, Spain, Egypt and Israel. Polina Kulach, associate professor of the Department of Veterinary and Sanitary Expertise and Biological Safety at ROSBIOTECH, told about this on February 9.

Before reaching store shelves, imported fruits and vegetables go a long way, including harvesting, storage, transportation and sale. Despite this, the fruits remain fresh for weeks, unlike the harvest from your own garden, which quickly spoils. Various techniques are used to extend shelf life, including wax treatment, use of gaseous media, chemical preservatives, ozonation, ultraviolet light and modified atmosphere packaging.

"Wax treatments use three additives: beeswax (E901), shellac wax (E904), and carnauba wax (E903). Waxes create a protective layer on the surface of the product, preventing moisture loss and slowing down the penetration of microorganisms that cause decay," Kulach told Gazeta.Ru.

According to her, waxes are considered safe, are not digested by the body and are excreted unchanged. However, when combined with chemical preservatives, such as sorbic acid, they can destroy vitamin B12. Paraffin, used in some treatments, is a product of petroleum refining and is not beneficial to the body.

In addition, gassing helps regulate fruit ripening. Nitrogen (N2), carbon dioxide (CO2) and ethylene (C2H4) are the most commonly used gases. This method is particularly useful in banana transportation, as it slows oxidation and prevents the development of microorganisms. By displacing oxygen, nitrogen and carbon dioxide slow down fruit spoilage. After treatment, no harmful substances remain on the surface of the fruit, so the method is considered safe.

To protect against mold and bacteria, fruits are treated with chemical preservatives such as diphenylethylene, sulfur dioxide, sulfur dioxide and pesticides. These substances prevent spoilage during transportation and storage, but their accumulation in the body can lead to allergies, digestive disorders and other consequences.

Ozonation is considered the most gentle method of treatment. Ozone effectively destroys bacteria and does not leave traces on products. After disinfection, the gas completely dissolves in the air, without requiring additional cleaning. In addition, this method slows the ripening of fruits, extending their shelf life.

Another technology that prolongs the freshness of fruits and berries is packaging in a modified gas environment. This method allows preserving products without the use of preservatives and stabilizers. The essence of the technology is to replace oxygen inside the package with a special mixture of gases, which slows down fruit spoilage.

"If possible, still choose domestic fruits and berries. If you buy imported ones, wash them thoroughly and remove the peel. Do not forget to wash your hands after removing the peel, so that the residues of chemicals from your fingers do not get into your mouth," - summarized the expert.

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