University of Guelph scientists have piggybacked on nature’s way to delay fruit ripening by inventing a preservative that increases shelf life and reduces produce spoilage.
Their research, published recently in two academic journals, may hold out huge economic benefits, especially in developing countries that depend on fruit production, said Gopinadhan Paliyath, a professor in U of G’s Department of Plant Agriculture.
University of Guelph scientists have piggybacked on nature’s way to delay fruit ripening by inventing a preservative that increases shelf life and reduces produce spoilage.
Their research, published recently in two academic journals, may hold out huge economic benefits, especially in developing countries that depend on fruit production, said Gopinadhan Paliyath, a professor in U of G’s Department of Plant Agriculture.
The Enhanced Freshness Formulation (EFF) uses small amounts of hexanal, a naturally occurring organic compound.
“The greatest benefit is in the extension of shelf life and quality, the increased harvest window and the delay of spoilage due to pathogens,” Paliyath said.
Continue reading at University of Guelph.
Image via University of Guelph.
