Tramy and Fudan University's industry university research cooperation project has received key support for agricultural science and technology innovation at the municipal level.

On November 26, 2025, the Shanghai Agriculture and Rural Commission announced the second batch of agricultural science and technology innovation project approval plans for the year 2025. The project, jointly developed by Tramy and Fudan University, titled "Research and Integrated Application of Main Green Leafy Vegetable Preservation Technology System in Near Room Temperature Environment," has successfully received special support from the Shanghai Agricultural Science and Technology Innovation Project (Important Innovation Technology Research).

As a key task of the Municipal Agricultural Commission's scientific and technological research and development, the core goal of this project is to break through the traditional cold chain dependence, delay the post harvest aging process of green leafy vegetables through the intervention of red light, sugar signaling pathways, and energy systems in near room temperature environments, analyze the mechanism of maintaining or improving their flavor and nutritional quality, and ultimately build an energy-saving and low-carbon post harvest preservation technology system. The project focuses on the systematic research and development of eight core areas, including defining the low-temperature sensitivity threshold of harvested green leafy vegetables, establishing the maturity grading and freshness index of peripheral leaves, detecting the low-temperature response threshold of red light and sugar intervention, studying the coupling regulation effect of gradient temperature and red light flux/sugar concentration, optimizing the matching of preservation parameters, preventing saprophytic bacteria, and developing intelligent preservation devices. Through multidimensional technological breakthroughs, it will form an economically feasible, safe, and reliable standardized solution.

This cooperation marks the first strategic level collaborative innovation between the two sides in the forefront of agricultural and food technology. The technical system formed by the project combines high integration and industrial universality, and can be integrated with the existing vegetable production and sales system. It not only empowers the industry chain to improve quality and efficiency, but also responds to the market's demand for "freshness revolution". Its promotion and application will also generate significant economic benefits and resource conservation effects. By reducing post harvest losses, ensuring food safety, and driving industrial chain upgrading, the project will create positive social benefits; At the same time, reducing the generation of vegetable waste, promoting green circular agriculture and sustainable development of the ecological environment, fully demonstrating the modern agricultural values of "technology for goodness and ecological friendliness".