950094: Method for the Inhibition of Fungal Growth in Fruits and Vegetables
Case ID:
TEC1995-0094
Web Published:
7/21/2014
Description:
Many synthetic fungicides have been used to prevent
decay of perishable plant products albeit some may pose health risks. Thus,
fungicides will likely face greater use restrictions in the future. Using
natural products with fungicidal properties may be an attractive alternative to
prolonging product freshness and promoting enhanced flavor and
quality.
Description
Invention is to use hexanal in a controlled
atmosphere to treat harvested fruit or vegetables. Hexanal as a natural volatile
acts as a residue-free antifungal agent that enhances aroma biosynthesis in
fruits & vegetables.
Benefits
- Increased
safety: Use of a natural volatile like Hexanal eliminates the need for
potentially harmful synthetic fungicides.
- Increased
fruit freshness: Some antifungal agent is required to decrease the rate
of decay of fruit & vegetables during shipment or storage.
- Enhanced
aroma: Exposure to hexanal promotes aroma creation which results in a
pleasing smell and taste.
Applications
Invention would be of benefit to groups harvesting,
shipping, storing, and consuming fruit & vegetables.
IP Protection
Status
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For Information, Contact:
Thomas Herlache
Assistant Director
Michigan State University - Test
517-355-2186
herlache@msu.edu
