Asian Food Science Journal

Vegetables play a highly significant role in our daily dietary intake. The inherent perishability of vegetables restricts their exportation and necessitates early consumption. Consequently, ongoing research endeavors aim to develop technologies that can extend the shelf life of vegetables. In this study, we subjected vegetables to irradiation using a mid-infrared ray with a wavelength of 2-6 μm. To achieve this, we utilized a recently invented atomizer device termed MIRGA (Mid-infrared generating atomizer). During spraying of MIRGA, the contained chemical solution is expelled at a determined plunger pressure, leading to the oscillation of ions in the sprayed mist, thereby generating 2-6 μm mid-infrared. This mid-infrared energy exerts its influence on the chemical bonds within the vegetable molecules, resulting in improvements in taste, aroma, overall sensory satisfaction, and shelf life. Notably, the shelf life of vegetables increased by a range of 16-900% and 9-314% (duration) when stored at room temperature and refrigerated, respectively. These beneficial alterations, which are mediated by the 2-6 μm mid-infrared ray, are substantiated through a variety of instrumentation and sensory expert panel results that elucidate the physicochemical characteristics of the vegetables. Employing MIRGA in various domains of food technology represents a plausible and viable option.