Solution
An innovative and sustainable method that uses chitosan nanoparticles to slow fruit ripening and extend shelf life.
What is the technological basis of this solution?
This technology uses chitosan nanoparticles, a biodegradable and biocompatible polymer that encapsulates a nitric oxide (NO) donor. Nitric oxide acts by reducing the production of ethylene—the gas responsible for fruit ripening—while also functioning as an antioxidant, improving the firmness and appearance of fruits and increasing ascorbic acid (vitamin C) content.
What is innovative about it?
Unlike traditional methods that rely on refrigeration or chemical agents to delay ripening, this method applies a biotechnological approach that does not genetically modify the fruit.
Fruits are simply immersed or sprayed with the nanoparticles, and after treatment, they are ready for storage, simplifying transport and distribution without the need for cold-chain logistics.
Who could benefit from this solution?
This technology is highly relevant to fruit producers, distributors, retailers, and food companies seeking to reduce postharvest losses and extend shelf life sustainably.
It also appeals to organizations focused on reducing food waste and enhancing food security by improving product quality from harvest to consumption.
What is the market potential?
In Brazil, an estimated 45 million tons of fruits, vegetables, and tubers are wasted every year, according to the Diagnostic Report on Hunger and Food Waste in Brazil. The new method developed by Brazilian scientists can significantly help reduce this waste by extending fruit shelf life and minimizing losses during transportation, storage, and retail distribution.
What are the key differentiators of the technology?
“The technology offers simplicity, low cost, sustainability, and non-toxicity. It could be a real solution to food waste in marketplaces and households. It is a promising alternative to extend fruit shelf life, minimize postharvest losses, and ensure product quality all the way to the consumer.”
— Research team behind the technology, in an interview with Superinteressante magazine.
What is its technology readiness level?
TRL 4 | Applied Research or Experimental Development (Frascati Manual)
Business Opportunity
The technology is patented and available for partnerships with companies interested in adopting innovative solutions for extending the shelf life of fruits.
Interested parties are invited to contact INCT NanoAgro’s Innovation Hub through the link: https://inctnanoagro.com.br/seja-nosso-parceiro/.
Researchers and institutions involved
This research was developed by scientists at the National Institute of Science and Technology in Nanotechnology for Sustainable Agriculture (INCT NanoAgro), Joana Pieretti Universidade Federal do ABC (Federal University of ABC – UFABC, Brazil) Profa. Dra. Amedea Seabra (UFABC) e Julia Veiga (Agronomic Institute – IAC, São Paulo State University), under the supervision of Dra. Ilana Bron (IAC) and co-supervision of Profa. Dra. Neidiquele Silveira (Unesp).
