Postharvest coating technologies for shelf-life extension of fresh produce
Fresh fruits and vegetables continue to suffer substantial postharvest losses due to water evaporation, dry matter reduction, softening, microbial spoilage, and physiological deterioration during storage and distribution. These processes shorten marketability and reduce commercial value across global fresh produce supply chains.
We developed a family of safe coating technologies designed for fresh produce and selected food products. The platform includes both ultra-thin film coatings and emulsion-based systems that can be adapted to different commodities, storage conditions, and industrial application methods.
The technologies were designed to reduce water and dry matter losses, delay tissue softening, preserve cellular integrity, and improve storage stability. In bell peppers, the coatings demonstrated the ability to extend shelf life by several weeks under storage conditions while maintaining commercial quality. In garlic, the coating technology helps prevent premature opening and separation of cloves during storage and handling, while also contributing to prolonged shelf life and improved product stability.
These technologies are protected by a portfolio of three patents covering formulation design, coating methodologies, and postharvest applications for fresh produce systems.
About Hebrew University of Jerusalem
The Hebrew University of Jerusalem is a comprehensive public research university with multiple campuses in Jerusalem and an agricultural campus in Rehovot. Its integration with Hadassah’s university hospitals enables clinical studies, access to varied patient populations, and co‑located research that accelerates translation. Industry engagement runs through Yissum, the university’s tech‑transfer company, managing IP, licensing, startup creation, and sponsored research agreements. Research is supported by competitive national funding and international programs, including European Union frameworks.
delivered to your inbox.