New Technology Extends the Shelf Life of Fruit|荔枝"保色防失水" 外銷保鮮期增倍

National Chung Hsing University and the Taiwan Provincial Fruit Marketing Cooperative have jointly developed a technology that helps produce retain their color and moisture content. The technology will extend the shelf life of exported produce from 21 days to up to 45 days.


These Taichung lychees are being exported to Japan. They look like they have just been picked, but have been treated with a new technology that extends the shelf life of produce. The technology was jointly developed by National Chung Hsing University and the Taiwan Provincial Fruit Marketing Cooperative. Taichung will export at least 400 tons of produce to Japan this year, and the Taichung City Government recently held a special export commencement ceremony.

New agriculture is key, so lychees are a success story for our new agriculture today. I think it is especially significant, and the president's attendance today can be seen as affirmation for everyone here. I think this also establishes a new agriculture. Success is more than just words.

Taichung's agriculture bureau says production of black-leafed lychees hit 80 percent this year, with 20 percent lost to stinkbugs. Damage would have been worse without preventative measures. With the new technology, the lychees will arrive in Japan fresh and red instead of black. President Tsai Ing-wen attended the ceremony.

In reality, lychees can be exported in their original state and appearance and make it into the hands of consumers. This is our agricultural export -- can (they) be competitive internationally? And can they demonstrate Taiwan's agricultural abilities internationally? Lychee exports (are the answer).

Tsai says the government's promotion of new agriculture will improve agricultural quality and technology and boost exports. She also said she hopes this new technology can be employed nationwide.