Abstract: A method for extending shelf life of a biological soft tissue of an object includes introducing one or more cell protecting agents into the extracellular and intracellular space of the biological soft tissue; by impregnating the biological soft tissue by applying a vacuum to the biological soft tissue and then releasing the vacuum, wherein the step of applying a vacuum is performed while the biological soft tissue is immersed in an impregnation solution containing said one or more cell protecting agents, and by gradually decreasing the pressure from atmospheric pressure to a minimum pressure in a pressure falling step during a time of from 1 second to 15 minutes, then optionally keeping the minimum pressure in a pressure holding step during a certain time, and then rising the pressure to atmospheric pressure again in a pressure rising step during a time of from 1 second to 15 minutes.

Abstract: The present invention describes an apparatus or system for extending shelf life of biological soft tissue, the apparatus includes a holding means; means for introducing one or more cell protecting agents into the extracellular and intracellular space of the biological soft tissue; means for rinsing and means for extended cold storage intended for preservation. Moreover, the present invention also relates to a method for extending shelf life of biological soft tissue, the method includes the steps of introducing one or more cell protecting agents into the extracellular and intracellular space of the biological soft tissue; and extended cold storing of the biological soft tissue intended for preservation of the same; and wherein the method also includes rinsing the biological soft tissue before or after the introducing of one or more cell protecting agents into the extracellular and intracellular space of the biological soft tissue.

Abstract: The invention relates to a plant food material comprising at least one cryoprotective agent present in the intracellular space of the cells of said plant. The invention also relates to a freezing method for a plant food product comprising the steps of; providing a plant food material comprising at least 70% water, applying a pulsed electrical field to said plant food material, adding a cryoprotective agent to said plant food material, applying a pressure to said plant food material followed by, a resting period of at least 30 minutes and freezing said plant food material. Thereby it is for the first time possible to conserve a plant food material and maintaining the texture as well as the taste of the plant food material.