Vidre+™ Technology Extends Pepper Freshness

The market for peppers faces several challenges, with seasonal availability and limited shelf life at the top of the list. Regarding the latest research results, Vidre+™ prolongs the shelf life of green and red peppers, keeping them firmer than untreated ones even after 21 days. The technology protects peppers against the loss of postharvest quality caused by ethylene and contributes to tackling broader issues such as reducing food waste.

Testing Conditions

Pepper market restraints are its seasonal availability, perishability, and limited shelf life. Peppers can spoil quickly if not stored properly, posing challenges in maintaining product freshness along the supply chain.

Vidre+™ addresses this problem as it has shown efficacy in preserving the freshness of green and red peppers, during trials conducted in 2024 in Mexico by Dr. Oscar Morales Galván from UNIVERSIDAD AUTÓNOMA CHAPINGO.

The trial meticulously assessed the impact of Vidre+™ treatment on green and red peppers over 21 days at room temperature, encompassing both weight loss and firmness evaluations.

Results

After 21 days the gap between untreated green and red peppers and ones treated with Vidre+™ was significant. Green Peppers protected with Vidre+™ showed 22% less weight loss compared to the untreated ones.

Research conducted by Dr. Oscar Morales Galván from UNIVERSIDAD AUTÓNOMA CHAPINGO in Mexico 

Vidre+™ protected Red Peppers showed even more benefits, with 32% less weight loss than the untreated peppers.

Research conducted by Dr. Oscar Morales Galván from UNIVERSIDAD AUTÓNOMA CHAPINGO in Mexico

Untreated peppers also lost firmness at an accelerated rate. After 21 days of testing, Green Peppers treated with Vidre+™ kept firmness at 10,6 kg/mm2, while untreated firmness dropped to 4,9 kg/mm2.

Research conducted by Dr. Oscar Morales Galván from UNIVERSIDAD AUTÓNOMA CHAPINGO in Mexico

Similarly, Red Peppers treated with Vidre+™  kept firmness at 11,7kg/mm2, while untreated softened to 6,6 kg/mm2.

Research conducted by Dr. Oscar Morales Galván from UNIVERSIDAD AUTÓNOMA CHAPINGO in Mexico

Conclusions

Peppers protected with Vidre+™ can better withstand the challenges faced during transport, storage, and shelf life. The longer peppers keep their weight and firmness the longer they are attractive for consumers which can significantly contribute to the further growth of these vegetable markets.

• Longer shelf life and less waste 
• Reduced weight loss 
• Retained firmness 

The results are promising for growers and retailers wanting to limit product loss due to its perishability and to transport peppers over long distances without losing a significant percentage because of the damaging effects of ethylene. Peppers protected with Vidre+™ kept firmness at almost twice the level of the untreated. Limiting deterioration of peppers along the supply chain with Vidre+™ may contribute to reducing food waste.

*Source: Research report: Vidre+™ on peppers conducted by Dr. Oscar Morales Galván from UNIVERSIDAD AUTÓNOMA CHAPINGO in Mexico, Date 2024

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More Vidre+™ trial results can be found on the COMPANY BLOG

If you are eager to expand your knowledge about Vidre+™ technology get in touch: krzysztof.czaplicki@freshinset.com.