{"id":941,"date":"2024-07-01T10:34:16","date_gmt":"2024-07-01T13:34:16","guid":{"rendered":"https:\/\/inctnanoagro.com.br\/?p=941"},"modified":"2025-10-17T14:51:50","modified_gmt":"2025-10-17T17:51:50","slug":"novo-metodo-para-retardar-o-amadurecimento-de-frutos-e-patenteado","status":"publish","type":"post","link":"https:\/\/inctnanoagro.com.br\/en\/novo-metodo-para-retardar-o-amadurecimento-de-frutos-e-patenteado\/","title":{"rendered":"Method for Delaying Fruit Ripening"},"content":{"rendered":"

Solution<\/b>
\n<\/b>An innovative and sustainable method that uses chitosan nanoparticles to slow fruit ripening and extend shelf life.<\/span><\/p>\n

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What is the technological basis of this solution?<\/b>
\n<\/b>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\u2014the gas responsible for fruit ripening\u2014while also functioning as an antioxidant, improving the firmness and appearance of fruits and increasing ascorbic acid (vitamin C) content.<\/span><\/p>\n

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What is innovative about it?<\/b>
\n<\/b>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.\nFruits 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.<\/span><\/p>\n

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Who could benefit from this solution?<\/b>
\n<\/b>This technology is highly relevant to fruit producers, distributors, retailers, and food companies seeking to reduce postharvest losses and extend shelf life sustainably.\nIt also appeals to organizations focused on reducing food waste and enhancing food security by improving product quality from harvest to consumption.<\/span><\/p>\n

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What is the market potential?<\/b>
\n<\/b>In Brazil, an estimated <\/span>45 million tons of fruits, vegetables, and tubers are wasted<\/b> every year, according to the <\/span>Diagnostic Report on Hunger and Food Waste in Brazil<\/span><\/i>. 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.<\/span><\/p>\n

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What are the key differentiators of the technology?<\/b>
\n<\/b>\u201cThe 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.\u201d\n\n\u2014 Research team behind the technology, in an interview with Superinteressante magazine.<\/span><\/p>\n

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What is its technology readiness level?<\/b>
\n<\/b> TRL 4<\/b> | Applied Research or Experimental Development (Frascati Manual)<\/span><\/p>\n

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