Protecting your harvest: Seven technologies of the future

Up to 40% of crops in North America don’t reach consumers. New technologies are helping to solve this problem and are transforming agriculture, making it more efficient and environmentally friendly.

Dynamic Controlled Atmosphere

DCA Technology (Photo: Epulse)

Dynamic Controlled Atmosphere (DCA) is one of the most advanced technologies for long-term storage of fruit, particularly apples and pears. It is an advanced version of standard controlled atmosphere (CA) storage, in which the air composition in the storage chambers is artificially modified.

DCA technology takes this storage to a new level by reducing oxygen levels to extremely low, almost anaerobic (a term describing processes that occur without oxygen) levels  —  for some apple varieties, it reaches 0.2–0.4%. This minimizes fruit respiration and aging. The fruit is essentially put into a state of “deep dormancy.”

The key difference between DCA and standard CA is feedback. DCA systems continuously monitor the fruit’s physiological response to stress from oxygen deprivation. Special sensors measure chlorophyll fluorescence (an indicator of photosynthetic energy conversion) or ethanol concentration, which indicates that the fruit is on the verge of fermentation. As soon as the sensors detect threshold values, the system automatically increases oxygen levels slightly, preventing spoilage.

DCA technology can extend the shelf life of apples by several months compared to conventional methods. This allows for fresh, crisp fruit to be supplied to the market virtually year-round, significantly reducing losses and increasing profitability for producers. Furthermore, extremely low oxygen levels help combat certain physiological diseases and deformations of the fruit, such as burn and darkening of the flesh, thereby preserving the fruit’s marketability.

Smart storage with IoT sensors

IoT sensor (Photo: IOT Insider)

The Internet of Things (IoT) is improving the storage of bulk crops such as grain, corn, and soybeans. Traditional warehouses are being transformed into “smart” systems thanks to a network of wireless sensors placed directly within the grain. These sensors monitor key parameters in real time, such as temperature, humidity, and carbon dioxide levels. The data is transmitted to a central platform, where it is analyzed using specialized software.

The problem with traditional storage is that grain spoilage begins unnoticed, deep within the bulk. Increased temperature and humidity at one point create ideal conditions for the growth of mold, fungi, and insect pests. By the time the problem is noticed, a significant portion of the harvest may already be irretrievably lost. IoT sensors make it possible to identify such spoilage at an early stage. As soon as the system detects an abnormal condition, it alerts the operator and can automatically activate ventilation systems to cool and dry the affected area, preventing the spread of spoilage.

This approach not only minimizes losses but also optimizes energy consumption. Instead of constantly ventilating the entire grain mass, the system only activates aeration when absolutely necessary, and only in the area where it’s needed. This significantly saves energy.

Sealed storage

This method is a real breakthrough, especially for small and medium-sized farms in developing countries. The technology is based on the principle of “suffocation.” The crop (usually grain or legumes) is placed in special multi-layer, ultra-strong, and completely sealed bags or containers.

After a period of time, oxygen levels drop to a critically low level, killing insect pests at all stages of development (from eggs to adults). This creates a hostile environment that naturally preserves crops without the use of any chemical pesticides. One of the most famous examples is the PICS bags developed at Purdue University in the United States.

PICS bags (Photo: Purdue University)

Hermetically sealed storage has several advantages. First, it’s an environmentally friendly method that eliminates the need for insecticides, making the final product safer for consumers and the environment. Second, it’s extremely efficient  —  with proper use, pest losses are close to zero. Third, it allows farmers to store their crops longer and sell them later, rather than immediately after harvesting when market prices are lowest, instead waiting for more favorable conditions, thereby increasing their income.

Edible protective coatings

Apeel’s edible film (Photo: Wicked Leeks)

An invisible “second skin” is applied to fruits and vegetables, significantly extending their shelf life. This is how edible coatings work. They are made from natural plant components (such as lipids and polysaccharides extracted from plant peels, seeds, and pulp) and applied to the surface of fresh produce via spray or dipping.

After drying, the coating forms a thin, tasteless, and safe barrier. It serves two main functions. First, it slows moisture loss, preventing the produce from wilting and shrinking. Second, it restricts oxygen access to the fruit’s surface, slowing oxidation and ripening.

The use of such coatings can double, and in some cases, triple, the shelf life of avocados, citrus fruits, cucumbers, and other perishable products. This offers enormous benefits for the entire supply chain, from farmer to consumer. Retailers can reduce the write-off of expired products, while customers can bring home fresher fruits and vegetables that last longer. The technology also helps reduce the use of plastic packaging, as coated products virtually eliminate the need for individual protective film.

Cold plasma treatment

Cold plasma testing (Photo: Forward Fooding)

Cold plasma, often referred to as the fourth state of matter, is an ionized gas composed of ions, electrons, free radicals, and UV photons. When in contact with a product’s surface (or with the water subsequently used to wash it), these active particles exert a powerful antimicrobial effect, destroying bacteria, viruses, mold spores, and fungi.

Cold plasma is close to room temperature. This makes it suitable for processing heat-sensitive fresh produce (berries, leafy greens, and fruits) without damaging their texture, flavor, or nutritional properties.

Research shows that cold plasma treatment can not only disinfect the surface of the crop but also slow down certain biochemical processes, such as the production of ethylene, a gas that accelerates ripening. Thus, the technology can simultaneously improve product safety and extend its shelf life.

Vacuum storage

Vacuum storage of fresh fruits and vegetables (Photo: Fresh Farms)

This method involves placing produce in chambers with a greatly reduced atmospheric pressure, close to a vacuum. This approach works on the same principle as high-altitude conditions: the lower the pressure, the less oxygen in the air.

Under low pressure, volatile compounds emitted by the produce itself are actively removed from its tissues and the surrounding atmosphere. The most important of these compounds is ethylene, a plant hormone that initiates and accelerates ripening and aging processes. Effective removal of ethylene from the chamber and directly from the fruit itself allows for prolonged ripening delays.

This method is especially effective for delicate and perishable produce, such as flowers, mushrooms, tropical fruits, and leafy greens. It preserves not only freshness but also nutritional value, as the rate of vitamin degradation is also slowed.

Gene editing

This approach is fundamentally different from others: instead of altering storage conditions, it alters the product itself. Using modern gene editing technologies, scientists can selectively “switch off” or modify genes responsible for rapid ripening and spoilage. This allows them to create new varieties of fruits and vegetables with an inherently extended shelf life.

One of the most well-known examples is their work with tomatoes. Scientists have identified genes that control ethylene production and the softening of the fruit’s cell walls. By editing these genes, they have created varieties that ripen on the vine to their full flavor and aroma, but remain firm and fresh for weeks, not days, after harvest.

A new gene-edited tomato variety (Photo: New Scientist)

Another striking example is apples and potatoes that don’t brown when cut. Scientists have managed to prevent the oxidation reaction by “disabling” the gene responsible for the production of the enzyme polyphenol oxidase, which causes the flesh of the fruit to brown when exposed to air. This not only improves appearance but also reduces food waste, as consumers and businesses are less likely to throw away such products. Although the use of GM technologies in the food industry still generates public debate, the potential for gene editing to create more shelf-stable varieties is enormous.

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