Fresh Food Products Research Articles

Fruit Water Stress Index of Apple Measured by Means of Temperature-Annotated 3D Point Cloud.

In applied ecophysiological studies related to global warming and water scarcity, the water status of fruit is of increasing importance in the context of fresh food production. In the present work, a fruit water stress index (FWSI) is introduced for close analysis of the relationship between fruit and air temperatures. A sensor system consisting of light detection and ranging (LiDAR) sensor and thermal camera was employed to remotely analyze apple trees (Malus x domestica Borkh. "Gala") by means of 3D point clouds. After geometric calibration of the sensor system, the temperature values were assigned in the corresponding 3D point cloud to reconstruct a thermal point cloud of the entire canopy. The annotated points belonging to the fruit were segmented, providing annotated fruit point clouds. Such estimated 3D distribution of fruit surface temperature (T Est) was highly correlated to manually recorded reference temperature (r 2 = 0.93). As methodological innovation, based on T Est, the fruit water stress index (FWSI Est) was introduced, potentially providing more detailed information on the fruit compared to the crop water stress index of whole canopy obtained from established 2D thermal imaging. FWSI Est showed low error when compared to manual reference data. Considering in total 302 apples, FWSI Est increased during the season. Additional diel measurements on 50 apples, each at 6 measurements per day (in total 600 apples), were performed in the commercial harvest window. FWSI Est calculated with air temperature plus 5 °C appeared as diel hysteresis. Such diurnal changes of FWSI Est and those throughout fruit development provide a new ecophysiological tool aimed at 3D spatiotemporal fruit analysis and particularly more efficient, capturing more samples, insight in the specific requests of crop management.

Research on Development Environment, Problems and Countermeasures of Cold Chain Logistics

As the demand for fresh food products among Chinese residents grows rapidly, the development of cold chain logistics has ushered in a “golden age.” Using PEST analysis tool, this paper comprehensively analyzes the development environment of cold chain logistics in China from the four dimensions of politics, economy, society and technology, analyzes the outstanding problems existing in the development of cold chain logistics in infrastructure, standard system and information construction, and puts forward countermeasures and suggestions to promote the high-quality development of cold chain logistics from three aspects: strengthening the guidance of infrastructure, standard guarantee and technology empowerment.

Assessment of Heavy Metals in Eggplant Fruit from Urban and Rural Areas of Bangladesh

Dietary intake of contaminated food with heavy metals may cause severe risk for the human health. Heavy metals affect adversely a human health. The current study assessed the concentrations of heavy metals including Cu, Zn, Pb and Ni in eggplant (Solanum melongena L.) of urban and rural areas in Bangladesh. The experimental samples of fresh eggplant fruits were collected from six local markets in Jashore, Bangladesh, and the tissues were extracted with nitric acid and hydrogen peroxide. Trace elements in eggplant fruits were estimated with atomic absorption spectrophotometer. Obtained result show that Heavy metal concentrations were high in the urban areas compared to rural areas. Heavy metals in the eggplant fruits of rural and urban areas were: Pb (2.74-18.64), Cu (10.20-67.16), Ni (46.63-148.46), and Zn (86.65-148.73) mg.kg-1 respectively. The concentrations of Pb, Ni and Zn in eggplant were at an excess of safe limits according to the Food and Agriculture and World Health Organizations. While, Cu was lower than the maximum safe limit. The present study concluded that growing eggplants in Jashore areas are heavily contaminated with Pb, Ni and Zn that would be hazardous for consumer’s health. The result of this study will be beneficial for the agricultural policy makers in Bangladesh to take appropriate action and reduce the heavy metal toxicity among fresh food products.

Simulated galactic cosmic ray exposure activates dose-dependent DNA repair response and down regulates glucosinolate pathways in arabidopsis seedlings.

Outside the protection of Earth's magnetic field, organisms are constantly exposed to space radiation consisting of energetic protons and other heavier charged particles. With the goal of crewed Mars exploration, the production of fresh food during long duration space missions is critical for meeting astronauts' nutritional and psychological needs. However, the biological effects of space radiation on plants have not been sufficiently investigated and characterized. To that end, 10-day-old Arabidopsis seedlings were exposed to simulated Galactic Cosmic Rays (GCR) and assessed for transcriptomic changes. The simulated GCR irradiation was carried out in the NASA Space Radiation Laboratory (NSRL) at Brookhaven National Lab (BNL). The exposures were conducted acutely for two dose points at 40 cGy or 80 cGy, with sequential delivery of proton, helium, oxygen, silicon, and iron ions. Control and irradiated seedlings were then harvested and preserved in RNAlater at 3 hrs post irradiation. Total RNA was isolated for transcriptomic analyses using RNAseq. The data revealed that the transcriptomic responses were dose-dependent, with significant upregulation of DNA repair pathways and downregulation of glucosinolate biosynthetic pathways. Glucosinolates are important for plant pathogen defense and for the taste of a plant, which are both relevant to growing plants for spaceflight. These findings fill in knowledge gaps of how plants respond to radiation in beyond-Earth environments.

Primeiro mapeamento de hortas urbanas em Bariloche: Ferramenta de investigação e gestão

The city of Bariloche is paradigmatic for its scarce territorial planning and the marked socioeconomic and environmental inequalities within its boundaries. In this city, the preponderant tourist activity has directed since 1960 the development of the city and is in tension with other activities such as the local production of fresh food. These products are generally brought from other regions, impacting their quality and accessibility for the general population. Meanwhile, there are experiences of vegetable gardens that partly supply the city with food, and generate a relevant social dynamic when it comes to reducing the inequalities presented, but there is no systematization of information on this productive activity in the city. In this context, our general objective was to map the horticultural productions of Bariloche, with a socioeconomic, environmental, and productive approach, building the first horticultural geographic information system of the city that allows to establish and make visible the contribution of urban vegetable gardens as providers of a healthy environment with the exercise of food sovereignty.

KINERJA BISNIS USAHA BAHAN MAKANAN SEGAR ONLINE DI BANDAR LAMPUNG

Human civilization is entering a disruptive era of technology indicated by behaviour changes and the discovery of new patterns, one of which is digital transformation. It was further triggered by the global COVID-19 pandemic. The right digital marketing model contributes to a massive digital technology-based market transformation to increase the welfare of agricultural business actors. The research focuses on business actors that utilize digital technology in the category of fresh food products. The aims of this research are: 1). Analyzing the effectiveness of digital marketing, and 2). Analyzing business performance. The research using basic case study method. The research location was chosen purposively, namely three business actors, by utilizing digital innovation.The results shows that the business performance of selling fresh food online in Bandar Lampung is divided into two aspects, namely production performance and management performance. Production performance is based on productivity, quality, capacity, process, delivery speed, flexibility, and processing speed to layout. Meanwhile, management performance is based on guidelines regarding good food production methods for home industries, from 13 assessment indicators, it was found that business A was in the category of minor deviation, business actor B and C was in the category of major deviation.Keywords: Digital Transformation, Digital Marketing Effectiveness, Groceries

Nurturing Sustainability and Health: Exploring the Role of Short Supply Chains in the Evolution of Food Systems-The Case of Poland.

Over the last few decades, short food supply chains and local food markets, where farmers either sell their products directly to consumers or use a limited number of intermediaries, have developed worldwide in rural and urban areas. They complement conventional, often globalized, long food chains where small farmers have little bargaining power, and consumers cannot link the food they buy to a known agricultural producer or geographical area where the food is produced. The advantage of direct sales is that producers can obtain a higher price while consumers have easier access to fresh and seasonal food products. The main aim of the paper is to identify and characterize the spatial concentration of local food systems in Poland and their importance in sustainable development and food policy for healthy eating. As part of this study, an analysis of the statistical data of the Central Statistical Office for 2021 was carried out. Data obtained from the Chief Veterinary Inspectorate as of mid-2021 were analyzed to discuss the topic in detail. Descriptive methods and comparative analyses were used to understand regional differences. Absolute and proportional values were used for the research to enable better comparisons between regions, using the traditional method used in spatial structure studies, i.e., the distribution index (number of entities per 1000 inhabitants). The analysis identified spatial differences and possible implications for food policy and regional development. In addition, data on the number of marketplaces in Polish regions in 2022 were used. The study results indicated that short supply chains in the Polish food system contribute to increasing the availability of healthy local products, which may improve consumer health. However, despite these benefits, the results revealed challenges such as the limited production scale of local suppliers and the need to adapt to changing market conditions.

Fog Water Collection for Local Greenhouse Vegetable Production in the Atacama Desert

Agricultural production in the Atacama Desert is restricted by extreme aridity and poor soil quality. Between 18° S and 30° S, low stratocumulus clouds regularly cover the southeastern Pacific Ocean reaching the Coastal Cordillera. Thus, marine fog is constantly present in the coastal areas of the desert. Fog can be harvested using fog collectors. However, limited information is available with regards to the variability of fog presence throughout the year and along the coast of the desert. Combining fog water harvest with hydroponic production under greenhouse facilities presents an alternative for sustainable and local fresh food production. In this article, we analyze the potential of fog water collection in two sites (Alto Patache and Falda Verde) distant by about 1000 km within the Atacama Desert. Additionally, in both locations, the environmental conditions within greenhouse structures, the potential energy requirement for environmental conditioning (including the energy production from photovoltaic panels) and the water requirements of vegetable crops under greenhouse conditions were modeled. The annual average of fog water collection registered was 2.9 and 3.3 L per day per m2 in Alto Patache and Falda Verde, respectively. During the most demanding season for crop evapotranspiration, 2.13 m2 of fog collectors can supply the water required for 1 m2 of greenhouse crops. The energy required for water and air pumps in the hydroponic systems can be supplied with photovoltaic systems including eight PV modules and a battery storage capacity of 9.4 kWh. In conclusion, the present study sheds light on the possibilities of massive water collection from fog to be used in local and sustainable food production in the Atacama Desert.

Polyphenol Extraction from Food (by) Products by Pulsed Electric Field: A Review.

Nowadays, more and more researchers engage in studies regarding the extraction of bioactive compounds from natural sources. To this end, plenty of studies have been published on this topic, with the interest in the field growing exponentially. One major aim of such studies is to maximize the extraction yield and, simultaneously, to use procedures that adhere to the principles of green chemistry, as much as possible. It was not until recently that pulsed electric field (PEF) technology has been put to good use to achieve this goal. This new technique exhibits many advantages, compared to other techniques, and they have successfully been reaped for the production of extracts with enhanced concentrations in bioactive compounds. In this advancing field of research, a good understanding of the existing literature is mandatory to develop more advanced concepts in the future. The aim of this review is to provide a thorough discussion of the most important applications of PEF for the enhancement of polyphenols extraction from fresh food products and by-products, as well as to discuss the current limitations and the prospects of the field.

How To Improve Social Media Apps For Online Purchase Behavior By Chinese Young Consumers Generation Y In Order To Influence The Purchase Of Fresh Food Products From SMEs?

This study intends to analyze the factors that influence mobile customers of Generations Y repurchase intentions for agricultural fresh food product apps and Small and Medium-sized Enterprises (SMEs’) E-commerce fresh food platforms. Beginning with a rationale and background information of China's agricultural fresh food internet marketing and retail business.

Photocatalytic degradation of hazard migrated compound from food packaging materials using antimicrobial strontium titanate incorporated cellulose acetate

Packaging food safety is a stone corner in fresh food's production and its commercialization process. Recently, researchers studied the hazardous (detection and determination) of migrated compounds from printed packaging film. A new direction in wastewater treatment of hazardous migratory substances in food packaging is urgently needed. Cellulose acetate (CA) and strontium titanate (SrTiO3) were prepared to accelerate the photocatalytic degradation of print waste material. The prepared films contained different percentages of SrTiO3 (ST) (10, 5, 2.5 and zero % (wt/wt)). The characterizations of prepared cellulose acetate/ SrTiO3 films (CA/ST) were investigated using ATR-FTIR, SEM, EDX, XRD, UV and BET. The photocatalytic degradation study observed that 10 % strontium titanate/cellulose acetate affirmed the excellent where catalytic degradation was carried out in a shorter time (60 min). The reusability of all films was assigned five times with approximately the same efficiency. The antimicrobial activity of the CA/ST films against the most infectious contaminated microorganisms emphasizes that the prepared films can be described as broad-spectrum antimicrobial agents. The dual rule of prepared films as photocatalyst and antimicrobial agents give a great advantage to safe water from agri-food plastic transparent printed packaging.

Characterization and modeling of diffusion kinetics of rosemary oleoresin extract from gellan gum-based film

Fresh food products are highly prone to oxidation and microbial attack, rendering them unsuitable for consumption. Thus, active food packaging was developed to protect and prolong food shelf-life. Zein/gellan gum (GG) based active film is developed by incorporating rosemary oleoresin extract (ROE) (0–20%). The films were characterized by their barrier and antioxidant properties. The release behavior of ROE in fatty and hydrophilic food stimulants was investigated via mathematical modeling. The active films incorporated with 20% ROE have significantly higher oxygen barrier and oxygen transfer is reduced by 20% compared to the control. A tortuous path is created with ROE, which impedes oxygen movement across the film. ROE addition improved water resistance performance by reducing the active film swelling ratio by 31%. This improvement is attributed to the hydrophobic nature of ROE. FTIR shows that the interaction between ROE and the active film is primarily hydrogen bonding and electrostatic interactions. Active film exhibits excellent antioxidant activity, with high TPC, DPPH scavenging activity, and FRAP. Mathematical modeling revealed a higher diffusivity (D) of ROE in fatty food stimulants at 24 °C, attributed to high polarity and solubility in fatty food stimulants. Overall, this active film has an excellent antioxidant effect and could potentially be used as food packaging for high-fat food products to prevent oxidation.Graphical abstract

The Application of Barocaloric Solid-State Cooling in the Cold Food Chain for Carbon Footprint Reduction

In this paper, the application of solid-state cooling based on the barocaloric effect in the cold food supply chain is investigated. Barocaloric solid-state technology is applied to the final links of the cold food supply chain regarding the steps of retail and domestic conservation. In this context, effective barocaloric cooling entails the refrigeration of food at 5 °C (273 K) and as such is a promising cooling technology due to its energy efficiency and environmental friendliness. The categories of food involved in this investigation are meat and fresh food products like soft cheese, yogurt, and milk. The energy performance of the barocaloric system is analyzed and compared with a commercial vapor compression refrigerator of a similar size, both operating using R600a under the same working conditions. Based on the results of this comparison, it is concluded that barocaloric cooling is a favorable technology for application in the final links of the cold food supply chain if the system operates in an ABR cycle at frequencies between 1.25 and 1.50 Hz with a regenerator comprising acetoxy silicone rubber as the solid-state refrigerant and a 50%EG–50% water mixture as the heat transfer fluid flowing at an optimal velocity of 0.15 m s−1. Thus, an appropriate tradeoff between the temperature span, cooling power, and coefficient of performance is guaranteed. Under these conditions, the barocaloric system outperforms the domestic vapor compression cooler operating using R600a.

USABILITY WEBSITE EVALUATION FOR FRESH FOOD PRODUCT IN SME’S ONLINE BUSINESS WITH FUZZY AHP-TOPSIS INTEGRATION

Service providers are increasingly competing to give the highest quality services to satisfy website users with the increased competition. Therefore, small and medium-sized businesses (SMEs) should use technology in their product sales processes to become more competitive in the global market. This article will evaluate fresh food product e-commerce websites to see which one performs better in terms of usability. These parameters are investigated based on numerous research findings and the website attributes. To compare the outcomes, the evaluation was carried out using two alternative methods: fuzzy AHP and fuzzy TOPSIS. Fuzzy AHP results and analysis were used to determine the weights of the main and sub-factors, while Fuzzy TOPSIS was used to determine the ranking of alternatives. A Triangular Fuzzy Number (TFN) deals with poor assessments in biased judgments. The result from this study shows that the best website usability is website-1 because it closely follows crucial factors compared to the other two websites. The Website-3 comes in second, followed by the Website-2. Website-1 had the highest relative closeness score (0.5333), indicating that Website-1 has the best usability level among the three websites examined in this study. With a relative closeness of 0.5143, Website-3 came in second. Website-2 received the lowest score (0.5012), indicating that it has the least application of the critical success characteristics required for a fresh food product e-commerce website with the best usability level.

Use of red onion skin (Allium cepa L.) in the production of bioactive extract and application in water-absorbing cryogels based on corn starch

Onion skin is biomass commonly discarded in the environment, rich in bioactive compounds with antioxidant and antimicrobial potential; thus, we propose valorizing this residue using cryogels as carriers. This study aimed to produce bioactive cryogels based on corn starch and red onion skin extract (ROSE). Cryogels were prepared by starch gelatinization, with five freeze/thaw cycles, adding 5, 10, and 15% (w/w) of ROSE. The ROSE presented total phenols, flavonoids, and volatile organic compounds (VOCs), with esters being the majority. These compounds are responsible for the biological activity of ROSE. The cryogels displayed homogeneous morphology and randomly oriented pores. The water absorption capacity of the cryogels reached 658.3%. The cryogels showed low density reaching 0.153 g/cm3; high porosity of up to 83.76%; thickness of up to 0.83 cm; and low moisture of up to 3.4%. The texture profile showed that the incorporation of ROSE increased hardness. The ROSE incorporated in the cryogel had higher thermal stability when compared to its free form, increasing degradation temperature of about 155.28 °C. The cryogels with ROSE presented high antioxidant activity against ABTS and DPPH radicals ranging from 45.4 to 90.5%. In addition, they showed antibacterial action, with total inhibition of the proliferation of pathogenic bacteria Salmonella Typhimurium and Listeria monocytogenes. The cryogel, without ROSE presented greater in vitro degradability due to the breaking of the glycosidic bonds. The cryogels are efficient matrices with the potential for application as water absorbents in fresh food products that release exudates and carriers of antioxidant and antimicrobial compounds.

OZONE MICRO-BUBBLE WATER (OMBW) AS RAW CHICKEN SANITIZER AGAINST Salmonella spp. AND THE EFFECT DURING TEMPERATURE ABUSE STORAGE

Ozone micro-bubble water (OMBW) can be used as sanitizer to wash fresh food products in order to eliminate microbiological contamination. A trial was carried out to determine the effectiveness of OMBW as a washing solution for raw chicken breast on the growth and concentration of cocktail mix Salmonella spp. (S. Enteritidis DMST 15676, S. Derby DMST 16879, S. Newport DMST 15675 and S. London DMST 7110). The washing treatment was carried out by dipping the artificially contaminated raw chicken breast in 1 and 2 ppm of OMBW or sterilized water (control) and shaken at 80 rpm for 5 minutes. The samples were kept at 4°C for 24 h before being exposed to the temperature abuse condition. The temperature abuse condition was carried out continuously from 10° C for 4, 6 and 8 h up to 30° C for 2 h. After the washing process, Salmonella spp. was greatly reduced by 1 and 2 ppm OMBW, significantly different (P<0.05) from washing with sterilized water. Washing with 1 ppm OMBW, 2 ppm OMBW and sterilized water reduced the Salmonella spp. by 0.86, 0.72 and 0.41 log CFU/mL, respectively. Storage of raw chicken fillet at the recommended temperature of 4° C for 24 h, inhibited the growth of Salmonella spp. in samples that had previously been washed with 1 and 2 ppm OMBW, while samples washed with sterilized water showed a slight increase in Salmonella spp. numbers, but was not significantly different (P>0.05) from the other treatments. At the end of temperature abuse storage, the Salmonella spp. concentration in all samples increased from the initial counts.

Food Freshness Detection Using IOT and ML

In today's modern world, the issue of food spoilage poses a significant challenge, as consuming spoiled meals can be hazardous to consumers' health. Our objective is to develop a solution for detecting spoiled food by employing suitable sensors that monitor gasses released by various food items. By utilizing a microcontroller equipped with Internet of Things (IoT) capabilities, an alert can be issued, prompting appropriate action to be taken. This technology has the potential for widespread application in the food industry, where manual food detection is currently employed. Our plan is to create devices that can learn and adapt to this detection process, enabling us to estimate the likelihood of food spoilage and predict the timeframe within which it may occur, especially when sourced from specific suppliers. By implementing this system, we aim to foster increased competition among retailers, encouraging them to prioritize the sale of healthier and fresher food products. Ultimately, this will contribute to the creation of a safer environment for all consumers. To achieve our goals, we propose the integration of Internet of Things (IoT) and Machine Learning (ML) technologies in food freshness detection. This system is designed to assist food suppliers and retailers in monitoring the freshness of their food products. The proposed system employs a combination of IoT devices and ML algorithms to identify changes in the freshness of food items. IoT-enabled sensors are utilized to gather data from the surrounding environment, which is then processed by ML algorithms to detect any deviations in the freshness of the food products. In instances where the freshness begins to deteriorate, the system promptly notifies the food suppliers and retailers, enabling them to take immediate action. We have conducted thorough testing of the proposed system through a case study, and the results demonstrate its effectiveness in detecting changes in the freshness of food products. The integration of a microcontroller equipped with IoT capabilities ensures timely alerts, facilitating the necessary actions to prevent the sale or consumption of spoiled food. This technology has the potential to revolutionize the food industry by automating and improving the detection of food spoilage, thereby safeguarding the health and well-being of consumers. In summary, our proposed solution utilizes IoT and ML to detect changes in food freshness. By leveraging IoT-enabled sensors and ML algorithms, we can monitor and predict the likelihood of food spoilage, enabling suppliers and retailers to take appropriate measures. This approach not only fosters competition among retailers to provide healthier and fresher food but also ensures a safer and more secure food supply chain for consumers worldwide.

Minimal processing of produce using a combination of UV-C irradiation and ultrasound-assisted washing

Microbial contamination is the most significant risk associated with consuming minimally processed fresh food products. The processing time of ultrasound (US)-assisted washing generally exceeds 5 min. To reduce the processing time, yet maintain or improve the efficacy of US-free chlorine (FC, 10 ppm) or -peracetic acid (PAA, 80 ppm) (US-FC/PAA), we simultaneously applied ultraviolet C (UV–C) irradiation. Compared with US-FC/PAA (5 min), US-FC/PAA-UV (3 min; 1.71 kJ/m2) treatment of cherry tomato further reduced food-borne pathogens (E. coli O157:H7, non-O157 E. coli, and Salmonella Typhimurium) by 0.45–0.73 log CFU/g and naturally present microbes (aerobic mesophiles, psychrophiles, molds, and yeasts) by 0.28–0.50 log CFU/g. For fresh-cut lettuce, the efficacy achieved using US-FC/PAA-UV did not exceed that using US-FC/PAA, indicating that US-FC/PAA-UV is more effective in reducing contamination on produce with a smoother surface, e.g., cherry tomato. Sensory qualities (color, odor, crispness, and firmness), antioxidant activity, and phenolic, ascorbic acid, lycopene, and chlorophyll content were not affected by any of the treatments. These results suggest that the simultaneous application of US-FC/PAA and UV-C is an effective alternative to US-FC/PAA washing that reduces processing time and thus improves productivity.

Enhancing gallic acid antimicrobial activity against Escherichia coli by ultraviolet-C light irradiation

This study aimed to evaluate the UV-C light effect on enhancing the antimicrobial activity of gallic acid (GA) against Escherichia coli at different initial microbial loads. The highest microbial reduction (3.08 ± 0.09 log) was attained at low microbial load after 10-min contact with irradiated GA (IGA). Increasing the initial microbial load (6–7 × 107 CFU/mL) reduces the IGA effect. Application of the IGA (0.015 M) in combination with UV-C light (15 min) caused lethal injury in E. coli at a low microbial load. Furthermore, at a low microbial load, a contact time of 5 min and 0.15 M was enough to reach >5-log reductions, whereas, at high microbial concentrations, the maximum GA concentration (0.25 M) was necessary to achieve the same inactivation. Increasing GA concentration, irreversible microbial damage was observed, with no microbial growth in samples treated for 10 min with IGA at 0.10–0.25 stored at 22 °C. Industrial relevanceGA is a phenolic compound with limited antimicrobial activity. However, the UV-C light treatment enhances its antimicrobial activity, increasing its application as a disinfectant of surfaces, instruments, and fresh food products, among other applications currently demanded by the consumers and food industry. In this sense, IGA can be used as a disinfectant agent for fruit and vegetables, in combination with novel or traditional technologies as a combined methodology to reduce the microbial load, or even as a preservative to maintain the microbial load during storage.

Solar Energy powered active Greenhouse for the cultivation of Fresh Food during winter in Trans Himalayan Cold Arid Region, India

The Trans-Himalayan Cold arid high altitude region of Ladakh have hostile climatic conditions particularly lowtemperature (-20°C to -45°C). The region shares international borders with two countries viz. China and Pakistanand hence large numbers of Army personnel are deployed in the region due to their strategic importance. Production of fresh food locally is difficult due to low atmospheric temperatures. The region remains cut off from the external world during the winter period for almost 6-8 months due to the closure of roads, which causes an acute shortage of fresh food. Some supply from other regions through the air is carried out but available only to a limited population and costly also, hence beyond the pocket of the common’s man. The inhabitants hence mostly have to survive on packaged food containing food preservatives and harmful chemicals, which are the causes of many diseases. In addition, the unavailability of fresh food causes nutritional deficiency in the inhabitants of the region. Production of fresh food locally seems possible and realistic in closed structures, only if the temperature is maintained. The objective of this study is to prove fresh food production by maintaining suitable temperatures in structures during peak winter using solar energy. Solar energy is available in plenty in the region and stood at 4 th position in India in terms of irradiation. A variety of fresh foods were produced by maintaining temperature in the coldest and largest existing structure using commercially available heating units successively from 2016-2019 during the winter period. The heating units were supplied energy from a Solar PV-based system. An average of 1500kgs-1800kgs of a variety of fresh vegetables were produced and supplied for the first time in the region during the peak winter period of 2016 to 2019. The survival percentage of 92.5% to 100% is found in a structure with an area of 3600 2 feet.Fresh foods were produced and supplied to the user by maintaining minimum survival temperature using solar energy as a source with commercially available heating technology in the largest and coldest existing structure.