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Use of our technology has proven to be effective in extending the shelf life of perishable produce by delaying senescence. Use of our technology in carnation flowers and tomato fruit show the direct impact of reducing natural senescence, which allows the product to have a much longer viable shelf life.
The control flower on the left in the figure is obviously not viable as a commercial product. However, by suppressing the activity of our DHS and Factor 5A genes in the flower on the right, the flower’s usefulness continues without the addition of any chemicals or preservatives.
Likewise in the tomato example. The top two rows show time lapse photography of a tomato which has been allowed to rot. It is obviously commercially unappealing by the 21 day mark (column 3) and is useless by the 28 day mark (column 4). The bottom two rows show a fruit which is commercially viable well past the 28 day mark.
The benefits of using our technology to enhance shelf life by delaying natural senescence will be felt by the growers, marketers and consumers of the produce. Wastefulness can be greatly reduced in the field, in transit and in the consumer’s home by expanding the timeframe in which the produce is worthwhile. This extended timeframe does not come at the expense of traits the consumer worries about, like taste and texture, because of the critical point that our technology works during the critical juncture after ripening has taken place but before spoilage ensues.
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