Manipulating oxygen-dependent ethylene signalling in fruit to reduce food loss

Reducing food loss and waste is essential to ensure food security. Controlled atmosphere (CA) is broadly used to delay ripening and senescence. However, the sudden change in the gas environment is perceived as an abiotic stress, negatively affecting quality. Graduated Controlled Atmosphere (GCA) has been shown to extend the storage life of multiple fresh produce types. GCA gradually reduces oxygen levels in the storage and has been shown to increase the storage life of blueberries by 25% compared to control by reducing disease incidence

The aim of the work is to understand the mechanisms by which GCA works compared to standard CA from two perspectives: i) GCA effect on ethylene sensitivity (via low O2 and high CO2 graduation); and ii) natural disease resistance (via high CO2).
This work will develop understanding on the relationship between low oxygen environments and the ethylene biosynthesis and abscisic acid (ABA) pathways in a dynamically changing gaseous environment. It will also study the progression of fungal disease (Botrytis cinerea) through microscopy and quantified by PCR.

Objectives include:
i) Develop a systematic review on the impact of extending shelf-life on reducing in-store and consumer waste
ii) Establish if a different response of ethylene or ABA can explain the differential shelf-life of fresh produce under GCA, CA or air storage treatments.
iii) Determine the effects of GCA vs. CA on the progression of Botrytis cinerea.
iv) Conduct metabolite profiling to determine the benefits in bioactive compounds and phytohormones of GCA vs. CA.
v) Provide guidelines on using GCA to key stakeholders under current and potential future packaging formats.