An edible biodegradable film that would extend the shelf life of fresh produce is among the first of the innovations that Agrinnovation, a new investment fund run by Hebrew University’s tech transfer company Yissum, hopes to bring to market.
The biofilm, which is intended for crops such as bell peppers, eggplants, tomatoes, apples, nectarines, plums, citruses and cherries, as well as stored garlic and onion bulbs, is being developed by Prof. Amos Nussinovitch, from Hebrew U’s Institute of Biochemistry, Food Science and Nutrition, and Prof. Haim David Rabinowitch and Dr. Yonatan Elkind, both from the Institute of Plant Sciences and Genetics in Agriculture.