Ethylene Control in Fresh Fruits and Vegetables

Award Information
Agency: Department of Defense
Branch: Army
Contract: W911QY-07-C-0117
Agency Tracking Number: A062-180-0442
Amount: $1,916,200.00
Phase: Phase II
Program: SBIR
Solicitation Topic Code: A06-180
Solicitation Number: 2006.2
Solicitation Year: 2006
Award Year: 2007
Award Start Date (Proposal Award Date): 2007-09-17
Award End Date (Contract End Date): 2011-09-02
Small Business Information
3163 Mystic Valley Parkway, Medford, MA, 02155
DUNS: 619139863
HUBZone Owned: N
Woman Owned: Y
Socially and Economically Disadvantaged: N
Principal Investigator
 Karen Benedek
 (781) 391-2020
Business Contact
 Karen Benedek
Title: President
Phone: (781) 391-2020
Research Institution
The accumulation of ethylene in the transport and storage of fresh produce is an important problem for the US Army and for commercial agriculture. Certain fruits and vegetables generate ethylene as a natural part of their ripening cycle. Other fruits and vegetables are highly sensitive to the presence of ethylene, but may or may not produce the ethylene themselves. Small amounts of ethylene can induce fruit ripening, produce undesirable changes to flavors (bitterness), color (yellowing or browning), and texture (softening), and increase susceptibility to disease. The amount of ethylene that produces undesired characteristics varies, but concentrations in the range of 0.1-10 ppm can produce a significant effect. This proposal presents an opportunity to support the Army in its efforts to enhance the quality of fresh produce delivered to its troops around the world. Specifically, this proposal aims to control ethylene produced by fresh fruits and vegetables (FF&V) in refrigerated containers with the use of a novel Ethylene Elimination Unit (EEU). The Phase II objectives are to: refine the technology developed during Phase I; fabricate and demonstrate an advanced prototype; verify that desired performance is met; deliver a report; and provide a prototype to support Army technical and field testing.

* Information listed above is at the time of submission. *

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