S10: Derived Catalyst Derived from Induced Cells of Rhodococcus rhodochrous Delays/Extends Ripening of and Reduces Chill Injury in Selected Climacteric Fruit. George E. Pierce*, Gene K. Drago, Sangeeta Ganguly, Trudy-Ann Tucker, Jennifer W

The US. Department of Agriculture estimates that on average 40% of all produce harvested in the U.S. is not eaten because it is considered unsuitable/un-fit by the consumer.  This is despite the use of adsorbents, ethylene blockers, and improved packaging.  Many plant products, especially fruit, continue to ripen after harvesting and as they ripen become increasingly susceptible to mechanical injury resulting in increased rot.  While refrigeration slows the ripening, many plant products are subject to chill injury (CI) upon extended refrigeration.  There is a real need for products/methods which can delay ripening (extend ripening) without risking the adverse effects of CI.  Catalyst, derived from induced cells of Rhodococcus rhodochrous strain DAP 96253 has been shown to extend ripening and thus the acceptable shelf-life of selected climacteric fruit (bananas, avocado, peaches).  The delayed/extended ripening effects seen with these climacteric products are not dependent upon refrigeration, and can be accomplished at ambient (25 C) temperature.   The catalyst when placed in proximity to peaches has also been shown to reduce the effects of CI in peaches.   Organo-leptic evaluations  with multiple varieties of peaches has shown that peaches placed in proximity to the catalyst show extended ripening, reduced effects of CI, and develop full-natural ripeness as shown in organo-leptic evaluations