Sunday, August 10, 2008
P29

The Effect of Immobilized Cells of Rhodococcus sp. DAP 96253 on Fruit Ripening

Trudy M. Tucker1, Gene K. Drago2, Sangeeta Ganguly1, Sidney A. Crow1, and George E. Pierce3. (1) Biology, Georgia State University, 24 Peachtree Center Avenue, 402 Kell Hall, Atlanta, GA 30341, (2) Pasteuria Bioscience, 12085 Research Dr, Ste 185, Alachua, FL 32615, (3) Department of Biology, Georgia State University, 24 Peachtree Center Ave, Atlanta, GA 30303

The ripening process in climacteric fruit is linked to an increased production of ethylene which can result in changes in fruit color, sugar content and flavor of the fruit with time. Fruit ripening ultimately results in loss of fruit quality, making the fruit unfit for consumption. The USDA estimates that post-harvest losses due to the effects of over-ripening represent an average 40% of all crops. There is a significant need for practical and safe methods to delay the fruit ripening process. A microbial based catalyst system for delayed fruit ripening was conducted using the bacteria, Rhodococcus. This organism possesses unique enzymes.
Cells of Rhodococcus sp. DAP 96253 were immobilized using glutaraldehyde and placed in proximity to (but not in contact) with bananas and peaches.
Fruit that were placed in closed systems with the rhodococcal catalyst showed signs of delayed fruit ripening, bananas took a significantly longer time to change in color, and peaches showed delayed softening of tissues. This method could better control the fruit ripening process, allowing longer distance transport and increased product desirability for consumers.

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