A packaging system made from materials such as banana fibre is extending the storage life of tropical fruits.
The banana fibre slowly releases a natural plant extract called hexanal, which can be used to delay fruit ripening.
Tender fruits such as bananas, mangoes and papayas are in high demand in export markets, but they spoil quickly and damage easily.
Where refrigeration is lacking, estimates suggest that up to 40 per cent of produce in tropical countries is lost in post-harvest handling.
In field trials, farmers were able to earn up to 15 per cent more for their crop by phasing the ripening process.
Once harvested, the sprayed mangoes remained fresh for up to 26 days in cold storage and 17 days at room temperature.
Tests are underway in Africa on other fruits.
Already approved as a food additive in the United States, it is claimed hexanal leaves no harmful residues.
A range of new materials are being developed, including wraps containing electro-spun or sprayed nanoparticles infused with hexanal for slow release of hexanal vapours.
This story was sourced from the Active & Intelligent Packaging Association. To learn more: www.aipia.info
