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Ripening delay of climacteric fruits by peptides (RIPE)

Worldwide, a large portion of food produced for human consumption is lost or wasted until the product reaches the consumer. Within the RIPE project, an innovative way to inhibit the ethylene pathway and to control the food spoilage is investigated.

The aim is to introduce this innovative technology on apples and tomatoes as pre-harvest and post-harvest applications and to evaluate it under practical conditions. For the project, a ripening-inhibiting peptide with a release system is applied to the fruit surface. This peptide formulation has the ability to inhibit the ethylene signal pathway and can therefore slow down maturation without the use of chemicals after harvest or transgenic plants.

RIPE is part of the NRW-Strategieprojekt BioSC and thus funded by the Ministry of Innovation, Science and Research of the German State of North Rhine-Westphalia. In addition to the University of Bonn, various partners (the HHU Düsseldorf and RWTH Aachen) are working together on this project.

Funding: Bio-Economy Science Center (NRW-Strategy project BioSC)
BioSc Project modality: Boost-Fund

Project partners: Prof. Dr. Holger Gohlke (Institute for Pharmaceutical and Medicinal Chemistry, Heinrich Heine University Düsseldorf), Prof. Dr. Ulrich Schwaneberg, Dr. Felix Jakob (Institute of Biotechnology, RWTH Aachen), Prof. Dr. Andrij Pich (Institute of Technical and Macromolecular Chemistry, RWTH Aachen)

Coordination: Prof. Dr. Georg Groth, Institute of Biochemical Plant Physiology, Heinrich Heine University Düsseldorf
Project duration: 01.10.2015 – 30.09.2017
Website: www.biosc.de/ripe_en

Participation AG Noga/ Hunsche: Work Package 5
Topic: Influence of ripening-inhibitor peptides on tomato and apple fruits
Project team WP 5: Prof. Dr. Georg Noga, PD. Dr. Mauricio Hunsche and Simone Klein
 

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