Our researchers are investigating how whole-cell paste of Rhodococcus rhodochrous DAP 96253 and specific derived purified proteins can delay the ripening of climacteric fruit with non-contact exposure. This technology involves the induction of Rhodococcus rhodochrous DAP 96253 with catalysts to produce specific enzymes that delay the ripening process of climacteric fruits such as banannas and peaches. This discovery includes a new, natural and safe way to keep produce fresh for longer periods of time. Application of this technology is compatible with existing delivery methods and reduces the need for refrigeration, leading to decreased monetary costs by saving energy, extending product shelf-life, and improving desirability.

Comparison of Big Red Peaches, held for 6 days at 25-27°C
(A) Unexposed control peaches and (B) peaches exposed to Rhodococcus rhodochrous DAP 96253 induced cell catalyst in an edible wax formulation applied to the inner cardboard surface of the box.

Comparison of Untreated (A) and Catalyst-exposed (B) Bananas 
Catalyst was prepared from induced cells of Rhodococcus rhodochrous DAP 96253 which were immobilized using glutaraldehyde / polyethylenimine. Prior to use, the catalyst was maintained at ambient temperature (25-27°C). This test represents the 2nd time the catalyst was used to treat bananas.

Comparison of Untreated and Catalyst-exposed Avocados
Catalyst was prepared from induced cells of Rhodococcus rhodochrous DAP 96253.