An Australian company has launched technology which it claims can stop the browning of freshly cut avocado and prolong its shelf life for at least 10 days.
Natavo Zero technology switches off the enzyme responsible for the fruit’s browning via pressure fluctuations generated by steam.
The company claims it eliminates potential pathogens beyond the limits set by international safety codes.
“Previously, safe processed products could only be produced using very expensive HPP technology and even then it could only be applied to avocado pulp, not cut avocados,” director Jeff Hastings said.
“Natavo Zero offers an affordable processing solution which meets all food safety standards required to export avocado products to some of the fastest-growing overseas markets including the US, Asia and Europe.”
The technology can process any cut of avocado or avocado pulp at the rate of about 4000 avocado fruits per hour through what the company calls the ‘Avocado Time Machine’.
Hastings said most avocado products on the market contain additives such as antioxidants, acids and preservatives, but the machine is able to preserve the taste, colour and shelf life of the fruit without additives.
