Ultraviolets and ozone double fruit life on shelves

Swiss and French scientists have found a way to double fruits & veg life while on shelves.

The principle of this technique is the decontamination process combining ultraviolets and ozone. This process brings up fresh produce life from 3 to 5or even 6 days.

This process has been highlighted thanks to a collaboration between Geneva University and the " Laboratoire de recherche en génie alimentaire" based in  Bourg-en-Bresse.

This process should be valid for all fresh fruit & veg.