750496Extending shelf-life of fresh produceClosedVouchersInnovate UKMost fresh produce is transported in refrigerated vehicles to packers and supermarkets. With all modes of transport, produce is susceptible to a loss of quality. During transport, produce is rarely held under optimum environmental conditions and 40% of the vegetables never make it to the supermarket shelves due to damage during transit. This produce loss can only be reduced by improved refrigerated transport but packing and shipping of produce in temperature-controlled containers can reduce the spoilage to by 10-20%. Compounds such as 1-MCP have been successfully used in packaging to reduce spoilage further and sustain fresh produce quality. The present invention inhibits CO2 and ethylene production in fresh produce resulting in retention of quality characteristics. The invention will have a great impact into how fresh produce is transported and bring a significant economic benefit to the UK.