Innovation in preservation technology for sensitive goods in cross-border cold chain transportation of fresh food

Innovation in preservation technology for sensitive goods in cross-border cold chain transportation of fresh food
Innovation in preservation technology for sensitive goods in cross-border cold chain transportation of fresh food is the key to ensuring food safety, extending shelf life and reducing losses. With the deepening of global trade and the growth of consumer demand for high-quality fresh food, cold chain technology is undergoing the following multi-dimensional innovations:

1. Intelligent temperature control and Internet of Things (IoT) technology
   Dynamic temperature control system:
   Use AI algorithms to analyze the state of goods (such as maturity, respiration intensity) and external environment (temperature, humidity) in real time, and dynamically adjust the temperature of the refrigerator. For example, durian transportation needs to undergo a gradient temperature control from -18℃ to 13℃ to inhibit ripening.

Blockchain traceability:
Combined with IoT sensors to record the temperature and humidity data throughout the process and upload them to the chain, ensuring transparent traceability from the place of origin to the consumer end (such as full-process monitoring of Norwegian salmon exports to China).

2. New packaging technology
   Upgrade of modified atmosphere packaging (MAP):
   By precisely controlling the ratio of O₂/CO₂/N₂ in the package (such as 5% O₂+15% CO₂+80% N₂ for blueberries), the shelf life of strawberries can be extended to 21 days. The ethylene adsorption film developed by Japan can reduce the ripening of fruits and vegetables.

Nano antibacterial materials:
The packaging film containing nanosilver developed by South Korea can inhibit pathogens such as E. coli and is suitable for meat and seafood.

3. Ultra-low Temperature Shock Freezing
   Liquid nitrogen quick freezing (-196℃):
   The center temperature of tuna is reduced to -60℃ within 5 minutes to prevent ice crystals from piercing cells, and the juice loss rate after thawing is less than 3%. China’s “ship-borne ultra-low temperature freezing system” has achieved direct processing of distant-water fisheries.

CAS (Cells Alive System) technology:
Japan uses magnetic field-assisted ultra-low temperature freezing to preserve Wagyu cells intact, and the taste after thawing is close to fresh meat.

4. Biological preservatives and green technology
   Application of natural antibacterial agents:
   For example, chitosan (shrimp and crab shell extract) coating fresh-cut fruits can reduce microbial growth by 90%; Nisin is used for antibacterial of cold fresh meat.

Sustained release technology of plant essential oils:
The carvacrol microcapsule packaging developed by a Dutch company can slowly release antibacterial ingredients for the transportation of organic vegetables.

5. Innovation of cross-border transportation mode
   “Cold chain China-Europe Express”:
   The cold chain train from Chongqing to Germany transports cherries, which takes 12 days and costs 60% less than air transportation. It uses cold storage box + GPS temperature control.

Sea transportation cold storage box (Phase Change Materials, PCMs):
Phase change materials (such as paraffin) continuously release cold for 72 hours at -18℃, solving the risk of power outages for seafood exports from Africa to Europe.

6. Low-carbon energy-saving technology
   CO₂ cascade refrigeration system:
   It is 30% more energy-efficient than the traditional Freon system and has been used by the Danish Crown Group in the pork export cold chain.

Solar refrigerated truck:
An Australian company has designed a refrigerated container powered by photovoltaic panels, which is suitable for the high temperature environment in the Middle East.

7. Emergency preservation plan
   Vacuum precooling:
   The lettuce is vacuum cooled to 4°C within 20 minutes after harvesting, and the field heat removal efficiency reaches 95%.

High-voltage electrostatic field (HVEF):
The portable equipment developed by China can delay the browning of litchi during transportation and extend the shelf life by 5 days.

Challenges and countermeasures
Cross-border standard differences:
The EU requires that the temperature of poultry meat be ≤4°C throughout the transportation process, while the United States allows ≤7°C, which needs to be coordinated through bilateral agreements.

Cost control:
The Middle East adopts the “night transportation + daytime air-conditioned warehouse” model to reduce electricity expenses.

Adaptation to emerging markets:
Southeast Asian companies develop low-cost cold storage gel (based on coconut oil derivatives) suitable for short-distance cold chains.

Future Trends
Digital Twin:
Simulate the transportation environment to predict the preservation effect, such as the “virtual cold chain laboratory” tested by DHL.

Gene Editing Preservation:
CRISPR technology cultivates low-ethylene-releasing tomato varieties (such as products from Calyxt in the United States) to reduce cold chain dependence.

Through the integration of the above technologies, the global fresh cold chain is transforming from “single low temperature” to “smart, precise, and green”. According to FAO statistics, in 2023, the application of technology has reduced the cross-border fresh loss rate from 35% to 18%, and it is expected to exceed 10% in the next five years. Enterprises need to choose a technology combination based on the characteristics of the goods (such as the difference between live seafood and chilled meat), and pay attention to ESG (environmental, social, and governance) indicators to improve sustainability.