New study suggests a solution to the headache of over ripening fruit.

Although studies in the 1980’s showed that Salicylic Acid, a cousin to the active ingredient in the Asprin we all know, prevented the production of Ethylene, the ripening hormone gas released by fruit and vegetables, a new study by Curtin University in Perth, Australia demonstrates that that Ethylene Antagonists may be a solution to prolonging fruit life.
According to Tru-Cape Fruit Marketing’s Quality Assurance Manager, Henk Griessel, the Australians may well have the breakthrough that has up until now required products like SmartFresh (1-methylcyclopropene or1-MCP), a simple hydrocarbon molecule that interacts with the ethylene receptors of the fruits.
Griessel says that as the largest marketer of South African apples and pears, Tru-Cape is especially interested in this encouraging research.

Delicious Tru-Cape apples.

“The Australians believe that Ethylene Antagonists may be a solution to prolonging fruit life and their work was acknowledged at the Commercial Innovation Awards 2016 which celebrates the work of Curtin staff and students who have made significant contributions to the advancement of commercial industries,” he says
“As a living, breathing product, fruit spoils as its respiration rate increases. We understand that Curtin University’s Zora Singh from the Department of Environment and Agriculture, and Dr Alan Payne from the Department of Chemistry, have developed non-toxic Ethylene Inhibitor compounds that can prevent produce from reacting to naturally occurring ethylene gas and we look forward to learning more about this.
“The best way to prolong the life of your Tru-Cape apples and pears is to store them in the fridge and away from other fruit like bananas, onions, melons or avocado. Apples stored in a drawer in a fridge near to zero degrees celsius will last the longest.” he ends.
See www.Tru-Cape.com for more fruit storage tips.