Kaye Innovation Award to Prof. Amos Nussinovitch

September 9, 2020

Amos NussinovitchCongratulations to Prof. Amos Nussinovitch on receiving the Kaye Innovation Award for 2020

35% of harvested fresh fruits and vegetables are lost due to spoilage. This results in severe economic waste in developed countries and has devastating consequences in many tropical regions. One method of extending postharvest shelf-life is the use of edible coatings.

Prof. Nussinovitch and his team, who have been focused on the topic of edible films and coatings for the past 30 years, have developed several novel and innovative coating families and the technologies to apply them. Such coatings include special film packaging for garlic/onion and other bulbs; unique coatings for peppers; film/bandages for damaged pomegranate arils and other wounded vegetative tissue, and coatings for tropical fruits and organic citrus.

This attracted commercial interest from industry and agricultural bodies alike, mostly due to advantages of a large scale application of such coatings, namely shelf life extension, extensive decrease in weight loss, extending market availability (export), preventing insect infestations; improved appearance/gloss, and even replacing plastic packaging with biodegradable solution.