FOOD QUALITY CONTROL
Biological-Based Catalyst to Delay Plant Development Processes
Inventor: George Pierce
IP status: Patent pending
GSU case no.: 2006-15
There is a significant need for methods that can be used for delaying plant development. Current methods and compositions for delaying ripening come with disadvantages, such as the use of toxic chemicals and unpleasant odors. Additionally, the genetically modified transgenic approaches for controlling ethylene production have also not been favorably received by the public. Thus, techniques providing better and safe control of fruit and vegetable ripening are in great demand to improve food quality and safety.
Georgia State University researchers have developed a new methodology and a specialized apparatus for deferring plant development by exposing the plant to non-toxic, plant-associated bacteria or enzymes. The technology involves supplementing the bacteria with inducing agents, such as asparagine, glutamine, cobalt, urea, etc., to induce the production of certain enzymes that slow down the ripening process.
Chester A. Bisbee
Associate Vice President and Director
Office of Technology Licensing and Commercialization
217 Dalberg Hall
- Better control of fruit/vegetable ripening, flower senescence, leaf abscission and seed germination
- Extended shelf-life of plant and their products
- Increased product desirability, decreased monetary costs
- Easier transportation without the need for refrigeration