Yissum - Research Development Company of the Hebrew University

New Formulations and Application Techniques of Protective Coatings for Glossy Fruits and Vegetables

Posted by Yissum - Research Development Company of the Hebrew UniversityResponsive · Innovative Products and Technologies · Israel

Summary of the technology

New Formulations and Application Techniques of Protective Coatings for Glossy Fruits and Vegetables
Project ID : 6-2006-56

Yissum - Research Development Company of the Hebrew University

Description of the technology

New and innovative aspects

New Formulations and Application Techniques of Protective Coatings for Glossy Fruits and Vegetables Project ID : 6-2006-56

Avoid restricted ingredients and maintain gloss

Categories

Agriculture, Horticulture, Food & Nutrition, Post-Harvest, Quality, Shelf-life, Storage

Development Stage

Ongoing developmental research, field trials, industrial upscaling

Patent Status

PCT WO 2013/144961 A1

Highlights

  • Coating of fresh produce provides protection against injuries and slows down water and weight loss in storage, extending postharvest shelf life while maintaining produce quality.
  • Two coating technologies, paper-type and emulsion type, have been developed.
  • Currently, hydrocolloid-wax and oil preparations contain ingredients that are restricted or prohibited in different markets and reduce gloss by as much as 30%. The newly developed coatings have a reduced or no dulling effect.
  • Following the development of efficient coatings for garlic and mushrooms, new formulations have been developed for glossy fruits (such as: Pepper, Eggplant, Barriers, Persimmon etc.).

Our Innovation

New safer formulations for coating glossy fruits and vegetables and application techniques that involve variety of brushes to maintain maximum gloss. Facilitates coating of different foods by either paper-type or emulsion type coatings, with specific shape, thickness, gloss, application manner, etc.

Picture: Uncoated and coated red bell peppers after 5 weeks of storage at 21°C and 50% RH

Key Features

  • The new technology not only maintains glossiness, but also reduces mechanical injuries, water and dry weight losses in storage.
  • Parameters involved in applying the coatings include speed of application (revolutions per minute), brushing time, and type of brush.

Development Milestones

  • The next development stage is to perform large-scale semi-commercial trials, including simulated storage and shipping for bell peppers at the green unripe and at the red stages of development.
  • Adaptation to other fruits
  • Automation

The Opportunity

Between 25%-80% of harvested fresh fruit and vegetables are lost due to spoilage, water and dry matter losses with consequent softening and loss of turgor.

Produce and processed foods coated include fresh vegetables such as bell peppers, eggplants, tomatoes, garlic and, onion bulbs; fruit such as apples, nectarines, plums, citrus fruits; and also coated processed foods such as hard cheeses.

Project manager

Michal LevyVP Head of Bus. Dev. Agri-Tech, Vet. & Environment

Project researchers

Amos NussinovitchHUJI, Faculty of Agricultural, Food and Environmental Quality SciencesBiochemistry, Food Science and Nutrition

Yonatan ElkindHUJI, Faculty of Agricultural, Food and Environmental Quality SciencesRobert H. Smith Institute of Plant Sciences and Genetics in Agriculture

Haim RabinowitchHUJI, Faculty of Agricultural, Food and Environmental Quality Sciences

Yonatan ElkindHUJI, Faculty of Agricultural, Food and Environmental Quality SciencesRobert H. Smith Institute of Plant Sciences and Genetics in Agriculture

Related keywords

  • Technologies for the food industry
  • Food quality and safety
  • Micro- and Nanotechnology related to agrofood
  • Agriculture
  • Agro chemicals
  • Food and Beverages
  • Agriculture, Forestry, Fishing, Animal Husbandry and Related Products
  • Agricultural genetic engineering applications
  • Agricultural chemicals
  • Food & Nutrition
  • food processing

About Yissum - Research Development Company of the Hebrew University

Technology Transfer Office from Israel

Yissum Research Development Company of the Hebrew University of Jerusalem Ltd. Founded in 1964 to protect and commercialize the Hebrew University’s intellectual property. Ranked among the top technology transfer companies, Yissum has registered over 8,900 patents covering 2,500 inventions; has licensed out 800 technologies and has spun-off 90 companies. Products that are based on Hebrew University technologies and were commercialized by Yissum generate today over $2 Billion in annual sales.

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