Tree in front with fruit sprayed; trees to the left and right not sprayed
By Lisa McLean
Vineland – Why do the best fruits seem to have the shortest shelf life? It’s a challenge that plagues fresh fruit markets around the world, and has real implications for consumers and fruit growers.
Now, new research from University of Guelph has led to the development of a product that extends the shelf life of fresh fruits by days and even weeks, and it is showing promise in food insecure regions around the world.
“In people and in fruit, skin shrinks with age — it’s part of the life cycle, as the membranes start losing their tightness,” said Jay Subramanian, Professor of Tree Fruit Breeding and Biotechnology at the University of Guelph, who works from the Vineland research station. “Now we know the enzymes responsible for that process can be slowed.”
The secret, according to Subramanian, is in hexanal, a compound that is naturally produced by every plant in the world. His lab has developed a formulation that includes a higher concentration of hexanal to keep fruit fresh for longer.
Subramanian’s research team began experimenting with applying their formula to sweet cherry and peaches in the Niagara region. They found they were able to extend the shelf life of both fruits and spraying the formula directly on the plant prior to harvest worked as well as using it as a dip for newly harvested fruit. Continue reading
This week’s story comes to us from the Agricultural Adaptation Council.
By Lilian Schaer
Bradford – Collaboration between vegetable growers, a farm organization, and a grower co-operative is leading to improved plant health and more efficient vegetable production in the Holland Marsh.
The Bradford Co-op, the Fresh Vegetable Growers of Ontario and individual vegetable growers in the Holland Marsh – an extremely fertile vegetable growing area near Bradford just north of Toronto – are collaborating on a project with the University of Guelph to test innovative technologies that will make their Integrated Pest Management (IPM) programs for key crops like onions and carrots more efficient and cost effective. Continue reading
Researchers work to fine-tune hop cultivar cloning and preservation
From left to right, Max Jones, Praveen Saxena, Elena Popov, Mukund Shukla and Sherif Sherif, Gosling Institute, University of Guelph
By Matt McIntosh for AgInnovation Ontario
Guelph – The University of Guelph may soon house a vast new library. Not one of literature and large dusty tomes, though, but one focused on hops – a mainstay of beer making.
Spurred by the explosion of Canada’s craft beer industry, the University’s Department of Plant Agriculture has started a project to compile, save, and efficiently propagate important Canadian hop varieties.
According to Dr. Praveen Saxena, plant science professor and one of several researchers involved in the initiative, the purpose of the project is two-fold.
“There are many very unique and sometimes very rare hops that people have developed over a very long time, and they must be saved in order for people to access them,” says Saxena. Continue reading
By Lilian Schaer for AgInnovation Ontario
Guelph – A local company has developed an electronic logbook system that can help the livestock industry quickly and easily track movement on and off farms – information that is absolutely critical for preventing or minimizing costly disease outbreaks.
Currently, a paper-based visitor register is the global standard for keeping track of who entered or left a farm property at what time and where they’d been previously.
A manual system is slow and leaves room for error, however, neither of which is helpful during a disease emergency, especially in the early days when spread can still be prevented or contained. Continue reading
By Lilian Schaer for AgInnovation Ontario
Leamington – A unique partnership involving a local biopolymer compounding company, technology from the University of Guelph and a food packaging company could make single serve coffee pod garbage a thing of the past.
Competitive Green Technologies of Leamington is working with the world’s leading single serve coffee brand owners on a recyclable and compostable version of the single serve coffee pod.
Its key structural components are made from bio-composites using biomass like coffee chaff, a waste stream of the coffee industry. Other biomass such as corn fiber, bio-carbon and miscanthus are also used, ensuring added markets for agriculture. Continue reading