One innovative strategy for extending the shelf life of perishable foods is through the use of modified atmosphere packaging (MAP). This technique involves modifying the composition of the atmosphere surrounding the food product to slow down the rate of deterioration. For example, packaging fresh produce in a controlled atmosphere with reduced oxygen levels can help delay ripening and spoilage, thereby extending its shelf life.

Another effective strategy is the use of high-pressure processing (HPP), which involves subjecting food products to high levels of hydrostatic pressure. This process can effectively kill bacteria, yeasts, and molds, thereby extending the shelf life of the perishable foods without the need for heat or preservatives.

Additionally, the application of edible coatings and films derived from natural sources such as fruits and vegetables can provide a protective barrier for perishable foods, reducing moisture loss and inhibiting microbial growth. For example, coating fruits with a thin layer of edible film made from pectin can help extend their shelf life by slowing down the rate of dehydration and spoilage.

References:

• Pico, J., & Martínez-Monzó, J. (2015). Modified atmosphere packaging of fruits and vegetables. Stewart Postharvest Review, 11(4), 1-9.
• Alvarez, M. D., & Sanz, P. D. (2018). High pressure processing of fruit and vegetable products. In High Pressure Processing of Fruit and Vegetable Products (pp. 1-22). Wiley.
• Maftoonazad, N., & Ramaswamy, H. S. (2010). Edible films and coatings in fruits and vegetables: a review. International Agrophysics, 24(4), 325-342.