SBIR-STTR Award

All fruits and vegetables generate ethylene. Even low concentrations of ethylene accelerate fruit ripening. A process that removes ethylene as it is generated can play a central role in maintaining the freshness of fruits and vegetables. Hence much effort and significant cost normally go into the control of the atmosphere and temperature to which these fruits and vegetables are exposed largely to reduce negative ethylene effects. This underscores the core function of ethylene in produce deterioration. The program proposed presents an innovative membrane technique for the selective controlled removal of ethylene with reduced demand of energy and costs. This improved technology and the associated greater preservation of fruit and vegetables ensure that these foods can be shipped longer distances and stored over extended times. This program will develop a membrane which is dramatically selective for ethylene. So much so that the membrane will remove primarily ethylene with minimal loss of either volatile flavor/aroma compounds or controlled atmosphere components (e.g. nitrogen).By "simply" controlling the ethylene levels in the vapor space we can control fruit ripening. With no reactions there is minimal concern for decomposition products. We have established strong industrial interest in this technology. This should facilitate both SBIR program success and downstream commercial success.