Peptide aptamers for ethylene inhibition in fruit and vegetable ripening
A biotechnology solution using peptide aptamers to block key proteins in the ethylene production pathway, delaying ripening in fruits and vegetables. Developed through an international collaboration between universities in Colombia, Mexico, and the United States, targeting applications in greengrocery and post-harvest preservation.
Overview
This research proposes the use of peptide aptamers as a novel biotechnology to inhibit ethylene production in fruits and vegetables, thereby controlling the ripening process. Ethylene is a natural plant hormone that drives ripening, and by blocking specific proteins involved in the ethylene pathway, the technology aims to extend the shelf life and freshness of produce such as tomatoes and bananas. The solution addresses a significant challenge in the greengrocery industry, where premature ripening leads to substantial post-harvest losses. By targeting protein-protein interactions within the ethylene pathway, peptide aptamers offer a targeted, biologically based alternative to existing ripening control methods.
Technical specifications
The technology is based on peptide aptamers, which are short-chain peptides capable of binding to specific target proteins and blocking their interactions. The research targets three key proteins in the ethylene production pathway:
- ACC synthase, an enzyme that catalyzes a critical step in ethylene biosynthesis
- ACC oxidase, the enzyme responsible for converting ACC into ethylene
- N-terminal domains of ethylene receptors, which initiate the ethylene signaling cascade
The development process involves computational modeling using Materials Studio software to predict aptamer-protein binding interactions, followed by in vitro biopanning assays using a phage display library containing random 12-mer peptides. High-affinity aptamers identified through this screening process are synthesized and formulated into a stable aqueous solution designed for spray application onto produce surfaces. The solution is applied to underripe tomatoes and bananas, with ripening monitored through color changes and ethylene production measurements.
Technology readiness level
The technology is currently at an early research and development stage. Future validation will proceed in phases: first, computational modeling of aptamer binding to ethylene pathway proteins; second, in vitro bioassays using phage display to identify high-affinity peptides; and third, synthesis and spray-application testing on tomatoes and bananas to evaluate ripening inhibition. The research is supported by an interdisciplinary collaboration between Universidad of Antioquia in Colombia, Instituto Tecnológico de Durango in Mexico, and New Mexico State University in the United States, combining expertise in computational biology, molecular biology, and agricultural science.
About New Mexico State University
New Mexico State University is a comprehensive public land‑grant research university in Las Cruces with multiple campuses and a statewide footprint. Industry connects through an on‑campus research and technology park, shared core labs, and field sites that include agricultural experiment stations across New Mexico. A statewide Cooperative Extension Service links companies with growers, communities, and real‑world testbeds, while proximity to White Sands Missile Range and Spaceport America offers access to distinctive Southwest testing environments. Faculty secure competitive federal support from NSF, USDA, DOE, NASA, and the U.S. Department of Defense. A dedicated technology transfer office advances IP, licensing, startup formation, and corporate collaboration.
Inquire about this partnering listing
Looking for
Industry applications
delivered to your inbox.