This time lapse photography was produced from the experiment 3 which was conducted live over a course of five days with five strawberries. One set of fruits was not preserved and the other was preserved with BFresh preservation technology. Non-preserved fruits spoiled and showed evidence of yeast growth. Preserved fruits did not spoil and did not exhibit yeast growth. The non-preserved strawberry that exhibited yeast is shown in the time lapse photography below.
Experiment start date: January 31, 2013 6 PM Pacific Standard Time
Purpose: Prevention of fruit spoilage and growth of yeast
Group description:: Strawberry (n=5)
Preserved with BFresh: Right
Temperature: Ambient + 4-6 degrees (heat generated by light)
Video recording of this experiment is available upon request.