Delayed Fruit Ripening

Our lab is investigating how Rhodococcus rhodocrous DAP 96253 can delay the ripening of fruit with non-contact exposure. This technology involves inducing Rr 96253 with catalysts to produce certain enzymes that delay the  ripening process. 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.

Effect of Rhodococcus rhodochrous DAP 96253 induced cell catalyst on chill injury in Big Red peaches
Big Red peaches were stored at 5°C for 3 weeks either as controls or with the catalyst placed near the peaches. After 3 weeks, all peaches were returned to ambient temperature. (A) Control peaches, (B) peaches near catalyst, and (C) peaches split to show difference between control (1) and catalyst-treated peaches (2 & 3).
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 reuse)
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