Game-Changing Discovery by Researchers Could Prevent Supermarket Shortages: A Key to Global Trade and Food Security

Refrigeration has been a game changer for food preservation, but not all foods fare well in cold storage. Tropical fruits, for example, can suffer when stored at low temperatures. Researchers are working on this issue to improve the storage of these delicate foods.

A recent study from the National Institute of Food Technology Entrepreneurship and Management sheds light on how to better manage these effects. The research focuses on adenosine triphosphate (ATP), a crucial molecule for energy in living cells. The researchers found that both forms of ATP—inside and outside the cells—play important roles in helping fruits cope with chilling stress. They emphasized the significance of specific pathways in ATP production that can help counteract cold damage.

Moreover, the study discovered that coenzyme nicotinamide adenine dinucleotide can boost protective mechanisms against damage caused by cold. This is vital since chilling injury can harm the fruit’s flavor and accelerate spoilage, leading to waste.

Postharvest chilling injury (PCI) is a serious issue for the horticulture sector, contributing significantly to food waste. Dr. Sunil Pareek, the lead author, believes that understanding ATP’s role can change how we manage fruit after harvest. By implementing these insights, we could improve fruit quality and reduce waste, crucial steps for global food security.

Reducing PCI impacts not only makes food supply chains more efficient but also addresses environmental concerns. When food waste ends up in landfills, it decomposes and emits methane, a greenhouse gas that greatly contributes to global warming. This gas exacerbates climate change, impacts weather patterns, and affects ecosystems and health.

Methane poses additional risks because it forms ozone when oxidized, which can harm respiratory health and worsen conditions like asthma. Food waste occurs all along the supply chain, with farms and manufacturing being major contributors, accounting for 21% and 13% of waste, respectively.

However, some innovative solutions are emerging. In Japan, a project led by veterinarian Koichi Takahashi converts food waste into sustainable pig feed through fermentation. This reduces landfill waste while creating valuable animal nutrition.

In California, an organization called ExtraFood addresses food waste by redistributing offerings from grocery stores to charities and food pantries. This initiative helps ensure that food reaches those in need rather than being discarded.