Approximately 30% (70% in developing countries) of global agri-food produce is lost after harvest. 

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Finding safe green and commercially viable methods for reducing food losses is a substantial global goal.  We developed a series of active coatings based on natural nutritional fibers that may help to achieve this important aim.

 

Our edible coatings improve quality and microbial safety (up to 6 log reduction in total microbial count) of fresh agricultural products, led to significant increase in their storability (240% for bell peppers, up to 350% for mango and avocado, and 400% for citrus) and provide sustainable alternative to individual plastic packages. Significant storability prolongations allow sea export of fresh agricultural products to distant markets at reasonable prices.

 

Innovation: Development of novel technology and/or Improvement and adaptation of existing technology.

 

Implementation: Implementation of new technology under commercial conditions within an intermediate scale (relative to the potential scope of application) in Israel and/or elsewhere.

 

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To reduce postharvest food losses, we have developed edible coatings utilizing advanced approaches such as layer-by-layer, self-assembling, nanoemulsification and more. Edible coatings are based on nutritional fibers, protect food from physiological/microbial damage, prolong its storability without synthetic chemicals and provide sustainable alternative to individual plastic packages.

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Here are a few examples of our projects:​

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(a) bioactive coatings that contain probiotic microorganisms for protecting perishable produce and stimulating immunity of fruits against biotic and abiotic stresses. 

 

(b) active edible coatings based on valorized agricultural waste.

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(d) pre-harvest coatings with elicitation capabilities to promote protection mechanisms and increase nutraceutical compounds in agriproducts.