Reduce food waste and environment impact by extending the freshness of fruit and vegetables thanks to natural molecules: born Fruit print.
This is the purpose of the project “Fruit print”financed by the European Union via the Horizon Europe program and led by an international consortium of twelve partners, including three Italian realities stand out: AENEASthe Sant’Anna High School of Pisa And the South Tyrolean Company Isolcell.
Keep better for waste less: This is the philosophy that underlies the project that combines biotechnology, sustainability and innovation, to bring the best fruit and vegetables to our tables, the most healthy and that last longer, without weighing the environment.
Fruit print: A global challenge
Worldwide About a third of the food produced is wastedAnd an important share of concern only fruit and fruit, often deteriorated during transport or storage.
“Guarantee enough food for everyone and reducing food waste is a fundamental challenge for our time”explains Gianfranco Directresponsible for Green Biotechnology Laboratory or Singea and contact person for the project.
The heart of the research concerns the post-racolta phase, that is, that delicate period between the collection of the product and its consumption. It is here that fruit and vegetables begin to lose freshness, they change the consistency, color, taste and quickly become inventable or unusable.
Extend the “Life-Life”That is, the duration of preservation, in a sustainable way and without changing its quality, is one of the most urgent objectives of the Agri Food.
Fruit print: From nature the molecules to retain better
The innovation of fruit print is precisely this: to use natural molecules, safe for the environment and health, to slow down the maturation of the products. The research conducted by Enea Focuss in particular on Carotenoids and ApocarotenoidsSubstances that are already present in nature that have demonstrated interesting antioxidant and regulatory properties of plant metabolism.
- CarotenoidsSuch as beta carotene or tomato lycope, are vegetable pigments that contribute to photosynthesis and protection against solar radiation.
- ApocarotoidsDerivatives of carotenoids are involved in the production of aromas and in the reaction of the defense of plants, and are also present in herbs such as saffron.
“Our work will be to understand if and how these molecules can delay the ripening process, without disturbing the taste or appearance of food”Specifies immediately. The tests will be performed on common and consumed products, such as tomatoes and apples, and will use advanced laboratory techniques, both computational (silic test) and organic (in VIVO test).
A sustainable alternative to traditional technologies
Nowadays, the most common method is to keep fruit and fruit longcontrolled atmosphereThat low temperatures combines and reduced oxygen to slow metabolism. But this system is energetic and contributes to the carbon print of the entire Agri -Food chain.
Another option is to use Chemical connections such as 1-MCP (1-Metilciclopopen), which blocks the ethylene, the vegetable hormone of ripening. However, this solution is also not perfect: it can change the aroma, consistency and quality of the product.
With fruit print, on the other hand, it is aimed in a third way, all of course, which combines conservative efficacy, Low environment -impact and protection of organoleptic characteristics.
Fruit print: International experiments
The project, started in 2024 and was planning to last a few years, includes academic institutions and companies from seven European countries. In addition to Italy, partners from Belgium, France, Germany, Greece, Spain and Türkiye participate. The work will be interdisciplinary and will integrate Laboratory research, field tests and environmental and commercial assessmentsTo come up with solutions that apply concretely in the production and distribution chain.