Progress 09/01/21 to 08/31/24
Outputs
Target Audience: Firstly, berry and grape growers and producers were a primary audience. These stakeholders, directly involved in the cultivation of these fruits, have a vested interest in solutions that reduce post-harvest losses due to fungal growth. The technology would offer them the potential to increase profitability by extending the shelf life of their products, ensuring that they can deliver higher-quality produce to market and reduce waste. Packagers and distributors also represented a crucial audience. These companies play a vital role in ensuring that berries and grapes reach consumers in the best possible condition. The antifungal technology would be particularly valuable to them, as it would allow for longer shelf life during transport and storage, ultimately reducing spoilage and ensuring that consumers receive fresher products. Retailers, including large grocery chains and smaller stores that sell fresh produce, would similarly benefit from the technology. By extending the shelf life of berries and grapes, retailers could reduce spoilage on their shelves, which in turn would decrease waste and improve customer satisfaction. This audience would be keen to adopt a technology that helps them maintain product quality and reduce losses. Sustainability advocates and organic certification bodies also represented a key audience. Given the organic nature of the antifungal technology, these stakeholders would be interested in the environmental and health benefits it offers. They would focus on the use of natural and sustainable ingredients in the technology, aligning it with broader goals of promoting sustainable agriculture and reducing chemical inputs in food production. Researchers and academics, particularly those working in post-harvest technology, food preservation, and organic agriculture, formed another audience. These professionals would be interested in the scientific aspects of the antifungal technology, including its efficacy and potential applications for other fruits. Their research and validation would provide important credibility to the technology. Finally, regulatory bodies, including government agencies responsible for food safety and organic certifications, were a critical audience. For the technology to be adopted commercially, it would need to comply with relevant regulations and receive the necessary approvals. Engaging with these stakeholders would ensure that the technology meets all required standards and can be successfully introduced to the market. Overall, these target audiences were integral to the successful development, validation, and commercialization of the organic antifungal technology, ensuring that it meets the needs of the market and complies with all regulatory requirements.? Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? The project has provided several valuable opportunities for training and professional development. One key area of growth has been setting up in vitro studies from scratch. This skill is fundamental to experimental research, allowing team members to design and conduct controlled experiments in a laboratory environment, which is crucial for testing the effectiveness of the organic antifungal technology. Additionally, the project offered hands-on experience in conducting in vivo studies with grapes. This practical knowledge is essential for understanding how the technology performs in real-world conditions, outside of the controlled laboratory environment. It also involved learning how to inoculate Botrytis, a common fungal pathogen that affects grapes, which is a critical skill for testing the efficacy of antifungal solutions. Furthermore, the project provided opportunities to develop and write experimental protocols. This experience is invaluable for ensuring that experiments are conducted systematically and that the results are reliable and reproducible. Writing and developing these protocols also enhance communication and organizational skills, which are important for coordinating research efforts and ensuring that all team members are aligned. These training opportunities have not only equipped the team with technical skills but have also contributed to their overall professional development, preparing them for future challenges in the field of agricultural technology and beyond. How have the results been disseminated to communities of interest?The project has engaged directly with commercial partners, particularly those in the packaging and fresh produce sectors, to demonstrate the utility of the antifungal technology. Pilot-scale testing and real-world applications have been discussed and implemented through these partnerships, providing data and insights tailored to commercial needs. This project also partnered with academic institutions to conduct further studies such as sensory evaluations. Through this, we were able to explain the technology, fostering deeper scientific engagement. To further advance production, discussions have been initiated with third-party pad manufacturers about the possibility of manufacturing the antifungal pads at scale.? What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
In the pursuit of developing and commercializing an organic antifungal technology, one of the key objectives was to create an in-vitro assay to evaluate the effectiveness of various essential oils (EOs) in inhibiting and reducing the growth of Botrytis cinerea, a common and destructive fungal pathogen in berries and grapes. To achieve this, a standardized in-vitro assay was designed. The assay involved culturing Botrytis in a controlled environment and exposing it to different concentrations of selected essential oils. The aim was to observe and measure the antifungal activity of these oils by assessing their ability to inhibit the growth of the fungus and reduce its proliferation. Through this assay, we down-selected multiple essentials that had higher efficacy in inhibiting botrytis growth, such as Caraway Oil, citronella oil, lemongrass oil and spearmint oil, peppermint oil, and caraway oil. The in-vitro assay successfully identified several essential oils with potent antifungal activity against Botrytis, which were then prioritized for further testing in in-vivo studies. The oils that were less effective provided valuable insights into the need for specific oil characteristics, such as high volatility and specific chemical compounds, to achieve the desired antifungal effects. The findings from this in-vitro work laid a strong foundation for the subsequent development of the antifungal clamshell insert aimed at extending the shelf life of berries and grapes. After successfully identifying essential oils with strong antifungal properties in the in-vitro assays, the next critical phase involves translating these findings into practical applications through in-vivo studies. These studies tested the effectiveness of the selected essential oils in real-world conditions on berries and grapes to ensure the antifungal technology is both effective and safe for commercial use. Based on the results of the in-vitro assays, the most effective essential oils were selected to create antifungal pads. The essential oils was infused into a sustainable clamshell insert, which will gradually release the oils in controlled amounts over time. We selected table grapes as the model crop for this study. To simulate real-world conditions, a controlled inoculation of the fruits with Botrytis cinerea was conducted. This established a baseline level of fungal contamination, allowing for a clear comparison between treated and untreated samples. The study included both a control group (without antifungal pads) and multiple treatment groups (with different essential oil-infused pads). The fruits were stored under commercial refrigeration conditions, mimicking the typical cold chain environment from harvest to retail. Temperature, humidity, and duration will be carefully monitored to reflect realistic storage scenarios. Regular inspections for signs of fungal growth and radius of growth were inspected throughout the study. At the end of the study, we concluded that Lemongrass Oil, Spearmint Oil, Tea Tree Oil, Caraway Oil and Citronella oils were the most effective in inhibiting botrytis growth on grapes. In parallel to that, we also conducted both trained and untrained sensory panels to assess the taste, aroma, and appearance of the treated fruits to ensure that the essential oils do not impart any undesirable characteristics. Both trained and untrained sensory panels were used to assess the grapes. The trained panelists were specifically trained to detect and describe off-flavors and aromas, particularly those associated with the essential oils used in the antifungal pads. The untrained panel represented typical consumers, providing insights into how the public might perceive the treated grapes. The grapes were presented to the panelists in a blind format, with neither the participants nor the administrators knowing which samples had been treated with essential oils. The panelists were asked to evaluate the grapes on a range of attributes, including taste, aroma, texture, and overall acceptability. They were also specifically asked to note any unusual or off-putting flavors or odors. The treated grapes were compared to control samples (untreated grapes) to identify any differences attributable to the essential oil-infused pads. Across all the essential oils tested, most panelists reported that the treated grapes had noticeable off-flavors that detracted from the overall eating experience. The intensity of these flavors varied depending on the oil used, but common descriptors included "medicinal," "spicy," "herbal," and "unnatural." Due to these off-flavors, the overall acceptability of the treated grapes was lower compared to the untreated control samples. Panelists expressed a preference for the natural, untreated grapes, citing that the essential oil flavors were "too strong" and "not complementary" to the fruit's natural taste. The sensory tests revealed that while the essential oils were effective in inhibiting fungal growth, they also imparted noticeable off-flavors and aromas to the grapes, which were generally perceived as undesirable. These findings highlighted the challenge of balancing antifungal efficacy with maintaining the sensory quality of the fruit. As a result, the formulation and delivery method of the essential oils may need to be refined to minimize their sensory impact, possibly by adjusting concentration levels, exploring alternative essential oils, or modifying the release mechanism of the pads. Further research will focus on achieving this balance to ensure that the final product is both effective and consumer friendly.
Publications
|