This time lapse photography was produced from the experiment 2 which was conducted live over a course of five days with two raspberries, one strawberry, and two blackberries. One set of fruits was not preserved and the other was preserved with BFresh technology. The following time lapse photography shows faster ripening of non-preserved strawberry as compared to the preserved fruit.
Experiment start-End date: January 27-30, 2013 8 PM Pacific Standard Time
Purpose: Prevention of fruit spoilage and growth of yeast
Group description: Strawberry (n=1), Blackberry (n=2), Raspberry (n=2)
Preserved with BFresh: Right
Temperature: Ambient + 4-6 degrees (heat generated by light)
Video recording of this experiment is available upon request.