VATIS UPDATE Article

A team of researchers from Canada, India, and Sri Lanka is developing nanotechnology-based applications of hexanal, a natural plant extract that extends the storage life of harvested fruit. Researchers points to a promising innovation: nanotech applications of a natural plant extract called hexanal can be used to delay fruit ripening. Hexanal inhibits a plant enzyme that is responsible for breaking cell membranes during a fruit’s ripening process.

In initial research in India and Sri Lanka, scientists used a hexanal-impregnated formula to test the product on mangoes. Spraying orchards with a low concentration of the compound slowed fruit ripening by three weeks. These applications can boost farmers’ incomes.

In field trials, farmers were able to earn up to 15% more for their crop. Once harvested, the sprayed mangoes remained fresh for up to 26 days in cold storage and 17 days at room temperature. Together with institutions in Kenya, Tanzania, and Trinidad and Tobago, researchers are looking at hexanal applications with other fruits under different growing conditions. The research teams are testing a variety of sprays, coatings and packaging on bananas, citrus, papayas and even some Canadian tender fruits and berries.