A new technique developed by Hebrew University researchers that extend the life of vegetables for weeks without refrigeration could help break the cycle of poverty among rural farmers in the developing world,....
... The new technology was invented by Dr. Rivka Elbaum, from the Faculty of Agricultural, Food and Environmental Quality Sciences, Robert H. Smith Institute of Plant Sciences and Genetics in Agriculture at the Hebrew University. It entails dipping the cut leaves into the solution, which is a secret, and has been patented in the United States and Israel.
In a number of experiments, the solution was shown to delay senescence and chlorophyll loss in lettuce leaves as well as in Arabidopsis, a small flowering plant related to cabbage and mustard. The system will also work with other leafy vegetables, such as celery, spinach, cabbage, kale, parsley, basil, cauliflower, and broccoli, the university said.
29 April 2015, 7:00 pm Times of Israel