Simple post-harvest solution delays senescence in detached leaves
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Categories |
Agriculture ,Post-Harvest |
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Development Stage |
Proof of concept. Ongoing research to check concept on other plants in order to define a procedure for field trails. |
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Patent Status |
Patent application filed in the United States |
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Market Size |
U.S. lettuce production in 2012 totalled more than 85.4 million cwt and was valued at nearly $1.9 billion. The value of the lettuce crop in 2010 was 19 percent of the total value for all fresh vegetable crops. |
Highlights
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The shelf life of green leafy vegetables such as lettuce, celery, spinach, cabbage, kale, parsley, basil, cauliflower, and broccoli is limited by external factors, such as water loss and fungal and bacterial infection.
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The marketability of vegetables and flowers is shortened by the natural development of senescence in detached tissue.
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Any solution for prolonging the shelf life of leafy vegetables must be simple to apply and cost effective.
Our Innovation
Simple, low-cost a method for increasing the shelf life of post harvested leafy plants by delaying senescence
Detached Arabidopsis leaves were exposed to innovative solution in double distilled water (DDW) at pH 5.8, or to DDW for three hours. Leaves were then incubated for seven days under dark conditions at 100% relative air humidity. The leaves treated with the solution stayed greener (leaf on the right) and contained significantly higher chlorophyll content (red column) indicating that the novel treatment delayed senescence.
Key Features
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The solution is introduced into the plant tissue through a cut surface, such as the petiole.
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The solution affects the physiological state of the tissue in a way that delays senescence.
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The solution is a permitted food additive and may have beneficial effects on human health.
Development Milestones
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Method shown to work for Arabidopsis (small flowering plants related to cabbage and mustard).
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Two current aims –
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To understand the molecular mechanism of the action.
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To apply the method to more interesting plants such as lettuce where the application needs to be adapted to larger leaves.
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Develop a procedure that will be practical for treating detached lettuce leaves in commercial packages.
The Opportunity
Estimates of post-harvest losses from field to market in leafy vegetables is 50 %.
Increased shelf life enables the export of packages of 'ready to eat' lettuce.
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