Extending shelf life of leafy greens

A novel way to extend the shelf life of leafy crops including lettuce, cabbage, celery, spinach and parsley has been presented at the recent 19th Agritech Israel exhibition in Tel Aviv.

Invented by Dr. Rivka Elbaum of Hebrew University’s Faculty of Agricultural, Food and Environmental Quality Sciences in Rehovot and being brought to market by the University’s Yissum technology transfer company, they system uses a solution into which the produce is dipped, which then delays deterioration of the produce.

Yissum CEO Yaacov Michlin said, “The novel method invented by Dr. Elbaum is a simple, low-cost solution for delaying senescence in leafy greens, thereby increasing their shelf life. The method, which has been tested on lettuce, could considerably increase the profitability of leafy greens, which comprise a large fraction of the fresh vegetable market.”

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