Tuesday June 24th, 2025

Brazil, one of the world’s leading fruit producers, still faces a challenge that directly impacts food safety and competitiveness in the international market: post-harvest losses. It is estimated that, in some varieties, up to 80% of production is lost before reaching the end consumer. In light of this scenario, Embrapa has developed a new technology that promises to transform the way fruits are treated after harvesting, increasing quality and significantly reducing waste.

The innovation consists of a thermal monitoring system applied directly to the fruit during hydrothermal treatment — a controlled bath of hot water to eliminate fungi and microorganisms. The big innovation is the thermocouple sensors, inserted into the fruit, which record the temperature accurately in real time. This data allows immediate adjustments to the process, ensuring that all the fruit receives the ideal treatment.

This precision is essential for controlling fungi such as green mold, as well as microorganisms that release mycotoxins that are harmful to health. Another benefit is the natural strengthening of the fruit. The heat induces biochemical reactions that seal micro-wounds present on the surface of the peel, reinforcing the barrier against external agents and extending the shelf life of the food. According to Embrapa, this also reduces the need for pesticides, which is especially important for serving demanding markets such as the European Union and the United States, which impose strict residue limits on imported products.

The economic impacts of this innovation are significant. In a real experiment with the persimmon production chain in Rio de Janeiro, the adoption of the technology developed by Embrapa reduced losses from 16% to just 4.5%. This generated a significant financial return, with a recovery of more than 50% of the investment in research and an increase in the market value of the fruit. It is estimated that, with this application alone, around 20 tons of persimmons per year will no longer be wasted.

The technology is in the process of being patented, and Embrapa is seeking partnerships to scale up its application to other fruits and regions. This is a solution that combines innovation, sustainability and competitiveness. By preserving food quality, reducing waste and reducing the use of chemical inputs, Brazil is taking a strategic step towards more efficient agriculture that is aligned with global demands.