SAN LUIS OBISPO, CA - After more than 400 tests and four years of research, Cal Poly has developed a new method to prevent browning and reduce the growth of aerobic bacteria, yeasts, and molds as well.
Dr. Wyatt Brown and his team in Cal Poly’s Horticulture & Crop Science Department in the College of Agriculture, Food & Environmental Sciences created a multi-functional formula as an alternative to current anti-browning methods that only focus on enhancing the aesthetic quality of fruits and vegetables.
Though the formula proved effective for various types of sliced fruits and vegetables, the researchers discovered that when applied to pre-cut Granny Smith and Fuji apples, the composition prevented browning and the growth of aerobic bacteria, yeasts, and molds for a minimum period of 21 days.
Cal Poly also states that special packaging is not required to utilize the formula. The formula also does not alter the nature of an organic, non-GMO, or GMO produce item.
The formula utilizes a combination of calcium ascorbate, calcium propionate, and calcium chloride to improve the shelf-life of fresh produce items.
Cal Poly was recently granted a United States patent in June 2015 (U.S. Patent Number 9,044,045) for the anti-browning/antimicrobial composition, according to a press release.
According to the patent, the desire to develop such a formula was motivated by a need for “new compositions and methods for preventing browning and microbial growth in food products with low cost and high effectiveness.”
Cal Poly is currently seeking licensees to commercialize the formula.
