The short shelf life of leafy greens, such as lettuce, celery, spinach, and parsley, strongly influences their marketability and profitability. In some cases, post-harvest losses from field to market in leafy vegetables can reach 50%, due to natural development of senescence in the detached leaves and other factors.
The Hebrew University Technology Transfer Company Yissum, introduces invention developed by Dr. Rivka Elbaum, from the Faculty of Agriculture, utilizes an approved food additive that according to academic publications may have beneficial effects on human health. The technology will be presented at Agritech Israel 2015, the 19th International Agricultural Exhibition and Conference, to be held in Tel Aviv, Israel on April 28–30, 2015.
Will you offer us a hand? Every gift, regardless of size, fuels our future.
Your critical contribution enables us to maintain our independence from shareholders or wealthy owners, allowing us to keep up reporting without bias. It means we can continue to make Jewish Business News available to everyone.
You can support us for as little as $1 via PayPal at [email protected].
Thank you.
The solution is introduced into the plant tissue by dipping the cut leaves into the solution, and thus delaying senescence. In proof of concept experiments, the invention was shown to delay senescence and chlorophyll loss in Lettuce leaves as well as in Arabidopsis, a small flowering plant related to cabbage and mustard.
Yaacov Michlin, CEO of Yissum, commented, “The novel method invented by Dr. Elbaum, is a simple, low-cost solution for delaying senescence in leafy greens, thereby increasing their shelf life. The method, which has been tested on lettuce could considerably increase the profitability of leafy greens, which comprise a large fraction of the fresh vegetable market.”
