Combining 1-methylcyclopropene with a novel anti fungal active packaging technology to reduce food waste and post- harvest losses in foods

This project is focused on developing and testing a new packaging technology to help fruits last longer and stay mold-free during storage and shipping. The work will be carried out by Ryp Labs of Bothell, Washington, and will take place in four major stages.The first stage will focus on creating and improving methods needed to test and build this new technology. This includes gathering materials and developing ways to measure how certain compounds (like 1-methylcyclopropene (1-MCP), a common ripening inhibitor) are released from the packaging. Work will also commence on creating small packets made from either salt-based or gel-like materials that can slowly release helpful gases to protect the fruit. The goal is to fine-tune how the materials are made so that they release the gases in a controlled way, based on factors like humidity.The second stage will use the methods developed in the first stage to build real versions of these packaging materials. These small packets, known as sachets, will be tested in laboratory conditions that mimic real storage environments. The goal here is to see how well the sachets work at different temperatures and humidity levels. Project scientists will measure how fast the active compounds are released and how consistently the sachets perform. The most promising designs will move on to the next phase.The third stage focuses on testing the most successful sachets in more realistic settings, like inside refrigerators or shipping containers that store fruit. The goal is to confirm that the sachets release the right amount of ripening inhibitor and antifungal agents over time. The team will also do some small-scale taste and smell tests on the fruit to make sure the packaging doesn't negatively affect quality. These tests will help further refine the product.In the final stage, the most effective sachet design will be tested in partnership with a research lab at Texas A&M University. These tests will involve using the sachets with actual fruit, such as mangoes and avocados, stored under standard shipping and storage conditions. The researchers will look at how well the sachets prevent mold and slow down ripening. The team will also measure the texture and quality of the fruit. Based on the results, the product may be improved one last time before a final version is created and a detailed report is written about the technology's potential.In summary, this project aims to create a smart, humidity-sensitive packaging solution that helps extend the shelf life of fruit by slowing ripening and preventing mold, while ensuring the fruit's taste and quality remain unaffected.