S154a: Preliminary Report on a Catalyst Derived from Induced Cells of Rhodococcus rhodochrous strain DAP 96253, That Delays the Ripening of Selected Climacteric Fruit: Bananas, Avocados, and Peaches

Despite the use of refrigeration, improved packaging, adsorbents and ethylene receptor blockers, on average, nearly 40 percent of all fruits and vegetables harvested in the US are not consumed.  Many plant products, especially fruit,  continue to ripen after harvesting, and as they do so become increasing susceptible to mechanical injury resulting in increased rot.  Other plant products during transportation and storage are susceptible to chill injury (CI).  There is a real need for products which can delay ripening or mitigate the effects of CI, yet still permit full ripeness and quality to be achieved.  Preliminary results are discussed where catalyst derived from cells of Rhodococcus rhodochrous DAP 96253, grown under conditions that induced high levels of nitrile hydratase, were able to extend the ripening and thus the shelf-life of selected climacteric fruit (banana, avocado, and peach).  Catalyst when placed in proximity to, but not touching the test fruit delayed the ripening but did not alter the final ripeness of the fruit tested.  Furthermore, the results of delayed ripening were achieved at ambient temperatures (without the need for refrigeration).