Avocado Shelf-Life Extension

Once ripe, the fruit's window for distribution, retail handling, and consumption is measured in days, not weeks. Quality degradation, browning, and moisture loss translate directly into rejected shipments, marked-down inventory, and food waste at every stage of the chain.

Traditional waxes and coatings preserve appearance but seal the fruit, accelerating internal decay. The industry needed something else.

The coating

The system creates a thin, uniform layer on the surface of the fruit through a combination of emulsifiers and surface-active agents. The layer regulates oxygen and ethylene exchange — slowing ripening, decay, and quality loss while preserving the product's natural characteristics.

Unlike traditional methods, the system does not completely seal the product. Instead, it allows for controlled respiration: a balance that maintains natural texture, colour, and flavour over time, while reducing moisture loss, shrinkage, and visual damage.

Emulsifiers create a uniform, stable coating with high adhesion — even on rough or porous produce. The formulation incorporates plant-based ingredients, natural extracts, and other active materials, enabling adaptation to different products, markets, and customer needs.

‍

• Extends shelf life by 14 days — doubles the commercial window from ripe-and-ready through point of sale.
• Reduces water loss — preserves product weight, firmness, and visual freshness during storage.
• Delays browning — maintains natural colour and visual appeal at the point of sale.
• Preserves texture and taste — natural mouthfeel and flavour remain consistent throughout.
• Reduces food waste — fewer rejected shipments, fewer markdowns, less product written off.
• Stable under variable conditions — effective across real-world storage and distribution.