Technology Description

The technology is a water soluble, biodegradable coating that can extend the shelf life of fruits and vegetables by up to two weeks without refrigeration. The coated produce retains all of its natural characteristics and water loss is significantly reduced.

The coating was invented by a professor at the Indian Institute of Technology to reduce the large amount of produce that spoils every year in India. It is estimated that up to 25% of Indian produce is lost due to spoilage every year, representing billions of dollars.

The coating can be applied at the source of harvesting and would be useful for farmers, orchard owners and produce exporters, as well as institutions serving fresh and cut produce like hotels, educational institutions, military bases and so on.

The coating is mixed with water to create an emulsion which coats the produce's surface, reducing respiration and maintaining its natural color, texture and juice content. It can be applied manually, allowing the process to be done in rural areas with limited or no electrical power. Approximately 1 liter of coating can be used to treat 100 kg of fruit.

Potential Benefits of The Technology

The technology is a water soluble, bio degradable coating that when applied to fruits and vegetables can significantly extend their shelf life without refrigeration. There is no weight loss or degradation of any of the food's natural properties. The produce can be whole or cut, and does not require refrigeration after being coated.

Contact details:

Professor H. M. Chawla
Indian Institute of Technology,Delhi
Email: hmchawla@gmail.com