Scientists have discovered how to extend the shelf life of our favourite fruits
Imagine, a low-energy, chemical-free process that can zap fresh produce, killing mould and preserving its shelf life for weeks. It sounds like a dream or something you would read in your favourite science fiction novel. But now, scientists at Murdoch University have developed a method using cold plasma technology to turn these exciting dreams into a reality especially for growers in Western Australia and around the world. Today on the Daily we were joined by Dr Kirsty Bayliss, plant pathologist, and academic chair of biosecurity and food security at Murdoch University to discuss this non-chemical fruit treatment.