Summary:
- This article discusses the development of a new food processing technology called "Maha" that can significantly extend the shelf-life of fresh produce without the use of preservatives or artificial additives.
- The Maha process involves subjecting fruits and vegetables to a brief, low-intensity electrical pulse that disrupts the cellular structure, slowing down the natural decay process and allowing the produce to remain fresh for much longer.
- Researchers believe the Maha technology could help reduce food waste, improve food security, and provide healthier, more sustainable options for consumers, especially in regions with limited access to fresh produce.