Delayed ripening activity and post-harvest spoilage prevention by the biocatalyst Rhodococcus rhodochrous DAP 96253

A growing trend in global produce markets is the demand for organic and sustainable fruits and vegetables. Longer shelf life is currently achieved through the use of chemical fungicides and genetically modified (GMO) crops, which often disqualify these products for “organic” or “sustainable” labeling. These fungal control and preservation methods are becoming less popular with consumers due to perceived long-term health and environmental impacts. The ubiquitous soil-dwelling bacteria, Rhodococcus rhodochrous DAP 96253, offers an alternative. Whole-cell catalyst has demonastrated in vitro contact-independent inhibition of several fruit and grain molds including: Aspergilllus flavus, Aspergillus niger, Botrytis cinerea, Fusarium oxysporum-cubsense, Rhizopus spp., and mold consortia isolated from fresh fruits. Many fruit typically show high levels of fungal deterioration post-harvest, selected examples of these fruit including: tomatoes, peaches, strawberries, and grapes were exposed to induced whole-cell catalysts. These treated fruits show greater shelf-life without refrigeration as well as improved longevity as determined by visual appeal, sugar content, firmness, pigmentation and volatile profile analysis. These results illustrate potential of this biocatalyst to delay ripening and impede post-harvest decay in fruits with global market coverage and high post-harvest losses.