Shelf-Life
Extension
This platform focuses on the development and application of solutions that extend the shelf life of fresh agricultural produce, while maintaining the quality of fruits and vegetables throughout the supply chain.
Fresh-cut and ready-to-eat produce
Avocado halves, pre-cut mango, cucumber, sliced melon — the fastest-growing produce category and the most fragile. Once the surface is exposed, the clock starts. Our coating creates a thin, oxygen-regulating layer that slows browning and holds texture. Validated through 14-day avocado trials.
Thin-skinned fruits
Lychee, grapes, blueberries — where most loss happens between harvest and shelf. Fragile skins rarely tolerate aggressive coatings. Our ultra-thin emulsifier layer bonds with delicate skins without altering taste, reducing the moisture loss that turns premium fruit into discount fruit.
Thick-skinned fruits
Bananas, oranges, pomegranates — the export workhorses, where shelf-life extension becomes trade economics. Thick skins demand stronger adhesion and resistance to long-haul temperature cycling. Our banana work targets an additional two weeks on top of standard ripening protocols.
Complex-structure produce
Strawberries, raspberries, figs, pineapples — irregular surfaces and crevices that make uniform coating difficult. The industry wax-seals, trapping moisture and accelerating decay. Our formulation follows surface contours without sealing, letting fruit breathe while extending the commercial window.
