New advances in technology might mean the end of unripe fruit winding up in the bin, as promising developments from CQ University have demonstrated.
Researchers have developed handheld devices which use infrared spectroscopy combined with high-res satellite imaging to measure the starch and sugar content in mangoes, as reported in The Land News. The research is being spearheaded by Professor Kerry Walsh, who says that the new technology can allow orchards to provide fruit with a much better flavour profile, at the cost of a slightly reduced shelf life.
The tools could apparently be adapted to work for many other kinds of crop, meaning a huge reduction in food waste and providing long term benefits to the agriculture industry. For shoppers, this is going to mean a higher quality of produce in stores – no more having to rely on the touch test. So get ready for some great fruit salads in future!
