Food spoilage is defined as the biological/metabolic process that makes food undesirable or unacceptable for consumers. It occurs due to the microbial growth on food, resulting in a variety of biological, chemical, and physical changes.

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How does food spoil?

How does Aurora extend the shelf-life of perishables ?

Aurora extends the shelf-life of perishables by creating a sterilized anaerobic storage environment in our containers using UV-C light (254 nm) and vacuum sealing. The shelf-life increase is attributed to the effect of the UV-C light in damaging the DNA of microorganisms and limiting microbial growth while vacuum sealing limits the oxygen level necessary for the metabolism and growth of microorganisms. The creation of the sterilized anaerobic food storage environment results in delaying the spoilage and reducing the viral and bacterial poisoning potential without affecting the sensory characteristics of food, such as aroma, texture, taste, and appearance.

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Fruits Shelf-Life

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Peach

Control: 14-21 Days

Uvera: 30-40 Days

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Kiwi

Control: 10-14 Days

Uvera: 21-30 Days

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Blackberries

Control: 7-12 Days

Uvera: 14-17 Days

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Raspberries

Control: 7-12 Days

Uvera: 14-18 Days

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Strawberries

Control: 7-12 Days

Uvera: 16-23 Days

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Red Grapes

Control: 7-10 Days

Uvera: 14-21 Days

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Green Grapes

Control: 18-22 Days

Uvera: 25-35 Days

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Mango

Control: 20-30 Days

Uvera: 40-50 Days

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Barbary Fig

Control: 14-18 Days

Uvera: 21-28 Days

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Cherry

Control: 7-12 Days

Uvera: 14-21 Days

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Apricot

Control: 14-21 Days

Uvera: 28-35 Days

Vegetables Shelf-life

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Basil

Control: 7-10 Days

Uvera: 15-20 Days

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Parsley

Control: 15-19 Days

Uvera: 25-35 Days

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Okra

Control: 7-12 Days

Uvera: 20-25 Days

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Spinach

Control: 25-30 Days

Uvera: 35-37 Days

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Coriander

Control: 10-14 Days

Uvera: 20-30 Days

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Mint

Control: 10-12 Days

Uvera: 15-20 Days

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Tomato

Control: 14-21 Days

Uvera: 28-35 Days

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Chopped Tomato

Control: 7-10 Days

Uvera: 12-15 Days

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Zucchini

Control: 18-23 Days

Uvera: 26-31 Days

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Cucumber

Control: 16-20 Days

Uvera: 22-26 Days

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Sweet Potato

Control: 10-14 Days

Uvera: 25-30 Days

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Mushroom

Control: 7-12 Days

Uvera: 25-35 Days

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Lettuce

Control: 7-14 Days

Uvera: 45-55 Days

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Chopped Cabbage

Control: 7-14 Days

Uvera: 30-40 Days

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Broccoli

Control: 7-14 Days

Uvera: 30-40 Days

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Bell Pepper

Control: 21-28 Days

Uvera: 36-46 Days

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Brussel Sprouts

Control: 7-14 Days

Uvera: 21-28 Days

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Green Beans

Control: 14-17 Days

Uvera: 25-35 Days

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Asparagus

Control: 7-14 Days

Uvera: 21-28 Days

Organic Fruits & Vegetables Shelf-life

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Organic Peach

Control: 14-21 Days

Uvera: 30-40 Days

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Organic Kale

Control: 25-30 Days

Uvera: 45-55 Days

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Organic Bell Pepper

Control: 25-35 Days

Uvera: 45-55 Days

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Organic Redcurrant

Control: 7-12 Days

Uvera: 14-21 Days

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Organic Oak Leaf Lettuce

Control: 7-10 Days

Uvera: 14-18 Days

Bakery Products Shelf-life

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Bread (In Fridge)

Control: 14-21 Days

Uvera: 25-34 Days

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Cake (In Fridge)

Control: 10-14 Days

Uvera: 20-25 Days

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Bread (In Room Temp)

Control: 5-10 Days

Uvera: 14-21 Days

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Cake (In Room Temp)

Control: 4-8 Days

Uvera: 10-14 Days

Fresh Foods Shelf-life

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Beaf Steak

Control: 4-5 Days

Uvera: 5-7 Days

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Salmon

Control: 4-5 Days

Uvera: 6-8 Days

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Chicken Fillet

Control: 4-5 Days

Uvera: 5-7 Days

Dairy Products Shelf-life

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Goat Cheese

Control: 14-18 Days

Uvera: 20-25 Days

Cooked food shelf-life

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Rice With Meat

Control: 4-5 Days

Uvera: 8-10 Days

More shelf-life updates and information are coming soon!

Request the shelf-life of your favorite ingredients!

Thank You! We will work on your request and get back to you soon!

Disclaimer: The above food shelf-life numbers have been tested in our labs and might be vary in some countries due to climate & agriculture factors.