Fruitprint, so some natural molecules will make fruit last longer

Natural molecules to prolong and improve the shelf life of fruit and vegetables and, at the same time, reduce the energy consumption and environmental impact of the agri-food chain. This is the aim of the 'Fruitprint' project, carried out by a consortium of twelve partners from seven countries. For Italy there is Enea, which participates in the research activities.

"The current challenge is to ensure enough food for all and reduce food waste while decreasing the carbon footprint of the entire agri-food sector," comments Gianfranco Diretto, head of ENEA's Green Biotechnologies Laboratory and project leader. In this context, the post-harvest preservation of fruit and vegetables plays a key role.

The task of the Italian researchers within the project will be to 'identify new natural bioactive molecules capable of slowing down ripening'. "To do this,' the researcher argues, 'we will use highly innovative technologies that include in silico (computational analysis) and in vivo tests on widely used and consumed agri-food products such as tomatoes and apples'.
Among the molecules considered 'most promising' are thecarotenoids and apocarotenoids, natural compounds that have long been the focus of studies by Italian researchers 'because they possess antioxidant properties that make them powerful molecules beneficial to health'.

'Carotenoids are natural yellow, orange and red pigments found in carrots, tomatoes and peppers. They protect plants from excessive levels of sunlight and support photosynthesis,' the researcher argues. Some of these, such as beta-carotene, are converted by the body into vitamin A, which is essential for vision, the immune system and skin health. Apocarotenoids, on the other hand, are derivatives of carotenoids and play a key role in the defence response and in the production of flavours and fragrances, such as saffron'.

The efficacy of these molecules on post-harvest shelf life will be tested in Italian research laboratories to 'understand how they affect the ripening process of fruit and vegetables'. The aim of the study is to find an alternative route to the controlled atmosphere that uses low temperatures and reduced oxygen levels to slow down the metabolic activity of fruit and vegetables. A system that, however, is energy-intensive and 'impacting on the carbon footprint of the food chain'.