The innovation for delaying fruit ripening, jointly developed by Thailand and Malaysia, utilizes technology that absorbs ethylene gas, which is produced by plants and accelerates the ripening process.
By using rice husk ash as an additive and potassium permanganate in the packaging, the amount of ethylene in the air surrounding the fruit is reduced, effectively slowing down the ripening process.
This innovation can keep fruits fresh for up to 14 days without using chemicals that may impact consumer health.
Dr. Kitti Muangtum, the developer of the rice husk ash innovation for delaying ripening, stated that this technology has been tested on various fruits such as bananas and langsat, finding that it can extend the freshness of fruits by up to two weeks.
In addition to maintaining quality during transportation, it helps reduce product loss along the way, lowers costs, and enhances Thailand's capacity to export fruits.
Features and Highlights of the Innovation:
Expected Outcomes from Implementation:
The implementation of this innovation also responds to global market demands for high-quality fresh fruits, especially in export markets with long transportation times.
Additionally, it can be expanded to other types of fruits, making it a significant opportunity to increase the value of Thailand's agricultural products on an international scale.
For more information: Agricultural Technology and Innovation Center, Bank for Agriculture and Agricultural Cooperatives
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