One less worry for the world! The banana that ripens too soon and has to be thrown away may now last longer.

Microbiologists at Georgia State University have developed freshness preserving enzymes that have proved to extend the shelf life of fruits and vegetables. “We had an inkling that an interesting phenomenon like this may exist,” said professor George Pierce, lead developer of the new method.

Millions of tons of produce are wasted every year due to transportation wear and tear and shorter shelf life. Pierce said approximately 40 percent of all fruits and vegetables harvested and reach the consumers end up in trash cans. The new method would maintain the firmness of fruits and vegetables for a longer time minimizing wastage and allowing people to consume more fresh produce.

“That will be very productive,” said Hector Delgado, a staffer at the Big Apple Finer Foods supermarket in Lincoln Park. “The longevity of the fruits would be better for our health.”

The method uses microorganisms as external agents that produce enzymes, Pierce said. These enzymes then interact with plants, acting as catalysts to delay the ripening of fruits and vegetables. Pierce said his experiments on post-harvest fruits and vegetables have shown increased shelf life, though he is still working to “nail down the exact mechanism.”.

The method works on climacteric fruits and vegetables. Apples, bananas and tomatoes react to climate changes producing high levels of ethylene gas during ripening. Ethylene then triggers chemical reactions in the fruit's cell, breaking down acids and starches that cause color and taste changes associated with ripening. According to Pierce, the enzymes in the new method control these chemical reactions to decelerate the ripening process, thus allowing longer shelf life.

Pierce, who has worked for more than three years to develop the method, said the microorganisms pose no danger to consumers‘ health. He said the method is not genetically engineered but uses naturally occurring soil associated organisms that allow the produce to retain all its desirable attributes.

"We do not damage the plant biology," he said. "We only extend the period."

Another advantage of the new method would be in cutting refrigeration costs. Fruits and vegetables are currently shipped in refrigerated boxes because when ethylene gets trapped in warm enclosed areas such as a shipping box it accelerates the ripening process, causing significant wastage. The cold temperature in refrigerated boxes slows this process. Pierce said the new method would eliminate the need for refrigeration while still facilitating longer and efficient transportation helping companies to save energy and subsequent operating costs.

Pierce said the method could be commercialized by incorporating the microorganism into packing materials or treating the air of shipping boxes. Elevar Corporation, a Georgia Research Alliance Venture Lab company, is developing the business model.