SANTA BARBARA, Calif. — What if a Florida tomato could be left on the vine long enough to turn red and fully develop its flavor — and still be ripe and juicy when it arrived at a grocery store in New York days later?
That is precisely the promise of a start-up here in Southern California, Apeel Sciences, that aims to make obsolete the gas, wax and other tricks growers use to keep fruits and vegetables fresh over time.
Using leaves, stems, banana peels and other fresh plant materials left behind after fruits and vegetables are picked or processed, Apeel has developed a method for creating imperceptible, edible barriers that the company says can extend the life of produce like green beans and berries by as much as five times. Apeel can even deliver a day-of-the-week bunch of bananas, each ripening on a different day.
An Apeel product already has been used to stretch the shelf life of cassava in Africa.
“It takes 30 days to get blueberries grown in Chile to market in the United States, which means they have to be picked before they’re ripe and shipped under heavy refrigeration,” said James Rogers, the founder and chief executive of Apeel. “We can change that.”
By Stephanie Strom, Writer, The New York Times
December 13, 2016