Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Principles of Food Preservation01:27

Principles of Food Preservation

Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Robotic Rehabilitation after Regenerative Medicine Improves Gait Performance and Brain Connectivity in Chronic Stroke Patients.

Stem cells and development·2026
Same author

Classification of Packaged Vegetable Soybeans Based on Freshness by Metabolomics Combined with Convolutional Neural Networks.

Metabolites·2025
Same author

Intelligibility Sound Therapy Enhances the Ability of Speech-in-Noise Perception and Pre-Perceptual Neurophysiological Response.

Biology·2025
Same author

Human cranial bone-derived mesenchymal stem cells cultured under simulated microgravity can improve cerebral infarction in rats.

Experimental neurology·2024
Same author

Promotion Effects of Ultrafine Bubbles/Nanobubbles on Seed Germination.

Nanomaterials (Basel, Switzerland)·2023
Same author

Microwave-assisted C-C bond formation of diarylacetylenes and aromatic hydrocarbons on carbon beads under continuous-flow conditions.

Communications chemistry·2023

Related Experiment Video

Updated: Jun 22, 2026

In Vitro Growth of Mouse Preantral Follicles Under Simulated Microgravity
10:48

In Vitro Growth of Mouse Preantral Follicles Under Simulated Microgravity

Published on: December 17, 2017

8.7K

Efficient preservation of sprouting vegetables under simulated microgravity conditions.

Yoshio Makino1, Kanji Ichinose1, Masatoshi Yoshimura1

  • 1Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan.

Plos One
|October 15, 2020
PubMed
Summary

Simulated microgravity effectively preserves sprout vegetables, maintaining thickness and reducing mass loss compared to normal gravity. This novel method enhances shelf life for sprout vegetables, crucial for long-term space missions.

More Related Videos

A Gnotobiotic System for Studying Microbiome Assembly in the Phyllosphere and in Vegetable Fermentation
07:51

A Gnotobiotic System for Studying Microbiome Assembly in the Phyllosphere and in Vegetable Fermentation

Published on: June 3, 2020

7.6K
Culturing Lymphocytes in Simulated Microgravity Using a Rotary Cell Culture System
09:28

Culturing Lymphocytes in Simulated Microgravity Using a Rotary Cell Culture System

Published on: August 25, 2022

3.3K

Related Experiment Videos

Last Updated: Jun 22, 2026

In Vitro Growth of Mouse Preantral Follicles Under Simulated Microgravity
10:48

In Vitro Growth of Mouse Preantral Follicles Under Simulated Microgravity

Published on: December 17, 2017

8.7K
A Gnotobiotic System for Studying Microbiome Assembly in the Phyllosphere and in Vegetable Fermentation
07:51

A Gnotobiotic System for Studying Microbiome Assembly in the Phyllosphere and in Vegetable Fermentation

Published on: June 3, 2020

7.6K
Culturing Lymphocytes in Simulated Microgravity Using a Rotary Cell Culture System
09:28

Culturing Lymphocytes in Simulated Microgravity Using a Rotary Cell Culture System

Published on: August 25, 2022

3.3K

Area of Science:

  • Space Biology
  • Food Science
  • Agricultural Engineering

Background:

  • Conventional methods for preserving vegetable freshness include refrigeration, ethylene control, and modified atmosphere packaging.
  • Extending the shelf life of fresh produce is critical for human spaceflight missions.
  • Novel preservation techniques are needed to support astronauts on extended missions.

Purpose of the Study:

  • To investigate the effectiveness of simulated microgravity as a novel method for preserving the freshness of vegetables.
  • To evaluate the impact of simulated microgravity on the thickness and mass retention of sprout vegetables.
  • To quantitatively assess the mass retention effect of simulated microgravity using mathematical models.

Main Methods:

  • Three types of vegetables (vegetable soybean, mung bean sprouts, white radish sprouts) were stored under simulated microgravity (0 m s-2) at 25°C and 66% relative humidity for 5-9 days.
  • A three-dimensional rotary gravity controller was used to simulate microgravity.
  • Vegetable samples were compared to control groups stored under normal gravity (9.8 m s-2).
  • Mathematical models were employed to analyze mass loss, primarily attributed to moisture loss.

Main Results:

  • Mung bean sprouts stored under simulated microgravity for 6 days showed greater thickness than those stored under normal gravity.
  • Simulated microgravity significantly improved mass retention in mung bean sprouts (after 3 days) and white radish sprouts (after 1 day) compared to normal gravity.
  • The mass retention effect was specific to sprout vegetables, with vegetable soybeans showing no significant difference.
  • Mathematical analysis confirmed a significant difference in the mass reduction coefficient for sprouts under simulated microgravity, quantitatively evaluating the preservation effect.

Conclusions:

  • Simulated microgravity is an effective novel method for preserving the freshness of sprout vegetables, distinct from conventional methods.
  • This technique significantly enhances the shelf life of sprout vegetables by improving mass retention and maintaining thickness.
  • The findings support the use of simulated microgravity for prolonging the shelf life of vegetables, particularly for long-duration spaceflight missions.