PLANT – BASED SQUALANE COMPOSITIONS FOR APPLES AND PEARS TO REDUCE SURFACE SCALDING

Surface scalding is a physiological disorder occurring mostly in apples and pears. It is one of the most common problems during post-harvest and storage, as well as being the cause of rejection of these fruits by international shipments. University of Talca research team, led by Carolina Torres, PhD. in Horticulture, have succeeded in developing a new natural anti-scalding for pears and apples. Currently, a potentially
marketable formula is available in the short term for pears, 100% natural, highly effective to prevent surface scalding during long storage with beneficial effects for fruit quality and condition. Plantbased Squalane compositions for apples and pears, which help to prevent surface scalding (oxidation) of pears and apples during post-harvest and storage stage.

 

CURRENT DEVELOPMENT STAGE TRL 7

Validated at pre-commercial scale in operating environment. Provides greater firmness and colour to fruit. The new anti-scalding has been validated to semiindustrial scale in Chile and the United States, in pears and apples. Tests were performed under controlled atmosphere (AC) as well as in conventional cold (FC).

 

PROTECTION

PCT APPLICATION
Application number: PCT/CL2017/050010
Publication number: WO2018161184A1
Application date: 08 Mar 2017

PERÚ APPLICATION
Application number: 001787-2019/DIN
Publication number: –
Application date: 28 Aug 2019

ARGENTINA APPLICATION
Application number: ARP20170103044
Publication number: AR110032A1
Application date: 08 Nov 2017

EUROPE APPLICATION
Application number: 17900213.4
Publication number: –
Application date: 08 Nov 2017

CHILE APPLICATION
Application number: 16/490,046
Publication number: –
Application date: 20 Aug 2019

USA APPLICATION
Application number: 16/490,046
Publication number: –
Application date:28 Aug 2019

 

COMPETITIVE ADVANTAGE

Active ingredient (a.i.), plant-based Squalane (antioxidant) is readily available through identified suppliers. Low ethylene production. Preserves fruit organoleptic properties. Prevents the appearance of other physiological disorders. Highly effective preventing surface scalding (76% to 100% control) under various storage conditions for apples and pears. Additional positive effects on fruit quality (colour, firmness, lower
ethylene production, texture and overall appearance). Applied postharvest. It may be commercialized as “plant-based antioxidant coating”, potentially reducing regulatory requirements.

CONTACT

Óscar Astudillo

Technology Transfer Coordinator

oscar.astudillo@knowhub.cl

Phone +56 22 389 5600

For further details, please download the tech card