A research team led by Professor Yoo Sung-hyun at CNU successfully demonstrated a technology to slow down the browning and spoilage of musk melons, receiving a positive response from farmers.

The demonstration of a “natural bio-based food preservation nano-coating,” developed in collaboration with professors Doh Han-sol from Ewha Womans University and Kim Young-kwan from Dongguk University, took place on September 19 in Seongju County, Gyeongsangbuk-do.

Musk melons treated with nano-coating showed significantly reduced browning compared to untreated musk melons, maintaining freshness and leading to extended quality preservation. Farmers noted that this technology could help reduce losses during the distribution of agricultural products and provide consumers with fresher produce.

This demonstration was part of the Korean Agricultural Technology Promotion Agency's Agricultural New Technology Industry-Academia Cooperation Support Project, where developers directly showcased the technology, generating significant interest.