20245130043226
Project Grant
Overview
Grant Description
Organic fresh produce products are at the risk of foodborne illnesses due to the lack of practices that can effectively decontaminate incident pathogens, and their shelf life is shortened due to loss of quality and/or fungi spoilage.
Current commercial organic-compliant coatings can extend the shelf life but lack preservatives capable of inhibiting foodborne pathogens and fungi.
Incorporating organic essential oils (EOs) in coatings may be the solution due to their proven effectiveness against both fungi and foodborne pathogens.
The overall research goal of this project is to develop and implement organic compliant coatings with organic EOs to enhance postharvest quality and safety, while the overall extension goal is to train organic producers, packers, and technical service providers with innovative postharvest quality and safety knowledge and disseminate research findings.
The research and extension activities will be guided by an advisory board.
Two categories of coatings will be studied in Objective 1 for commercial organic coatings implementing EOs and novel acidic EO formulations, with an additional goal to make coatings wash removable.
Six coating formulations will be studied in Objective 2 for reduction of foodborne pathogens on organic blueberries, apricots, peppers, tomatoes, and cantaloupe.
Shelf-life and quality, including inhibition of decay, for organic produce coated with EOs will be evaluated in Objective 3, while consumer acceptability and economic analysis will be conducted in Objective 4.
Extension activities in Objective 5 will include traditional print publications and in-person workshops, as well as virtual webinars, a project website, YouTube channel, and X (formerly Twitter) account.
The project will enhance post-harvest safety, shelf life, and quality that are critical to sustainable production of perishable organic fresh produce.
Current commercial organic-compliant coatings can extend the shelf life but lack preservatives capable of inhibiting foodborne pathogens and fungi.
Incorporating organic essential oils (EOs) in coatings may be the solution due to their proven effectiveness against both fungi and foodborne pathogens.
The overall research goal of this project is to develop and implement organic compliant coatings with organic EOs to enhance postharvest quality and safety, while the overall extension goal is to train organic producers, packers, and technical service providers with innovative postharvest quality and safety knowledge and disseminate research findings.
The research and extension activities will be guided by an advisory board.
Two categories of coatings will be studied in Objective 1 for commercial organic coatings implementing EOs and novel acidic EO formulations, with an additional goal to make coatings wash removable.
Six coating formulations will be studied in Objective 2 for reduction of foodborne pathogens on organic blueberries, apricots, peppers, tomatoes, and cantaloupe.
Shelf-life and quality, including inhibition of decay, for organic produce coated with EOs will be evaluated in Objective 3, while consumer acceptability and economic analysis will be conducted in Objective 4.
Extension activities in Objective 5 will include traditional print publications and in-person workshops, as well as virtual webinars, a project website, YouTube channel, and X (formerly Twitter) account.
The project will enhance post-harvest safety, shelf life, and quality that are critical to sustainable production of perishable organic fresh produce.
Awardee
Funding Goals
NOT APPLICABLE
Grant Program (CFDA)
Awarding / Funding Agency
Place of Performance
Knoxville,
Tennessee
37996-4540
United States
Geographic Scope
Single Zip Code
Related Opportunity
University Of Tennessee was awarded
Organic EOS Coatings for Produce Safety & Quality
Project Grant 20245130043226
worth $3,500,000
from the Institute of Food Production and Sustainability in September 2024 with work to be completed primarily in Knoxville Tennessee United States.
The grant
has a duration of 4 years and
was awarded through assistance program 10.303 Integrated Programs.
The Project Grant was awarded through grant opportunity Organic Agriculture Research and Extension Initiative.
Status
(Ongoing)
Last Modified 7/22/24
Period of Performance
9/1/24
Start Date
8/31/28
End Date
Funding Split
$3.5M
Federal Obligation
$0.0
Non-Federal Obligation
$3.5M
Total Obligated
Activity Timeline
Subgrant Awards
Disclosed subgrants for 20245130043226
Additional Detail
Award ID FAIN
20245130043226
SAI Number
None
Award ID URI
SAI EXEMPT
Awardee Classifications
Public/State Controlled Institution Of Higher Education
Awarding Office
12348T INSTITUTE OF FOOD PROTECTION AND SUSTAINABILITY (IFPS)
Funding Office
12348T INSTITUTE OF FOOD PROTECTION AND SUSTAINABILITY (IFPS)
Awardee UEI
LXG4F9K8YZK5
Awardee CAGE
3GUF5
Performance District
TN-02
Senators
Marsha Blackburn
Bill Hagerty
Bill Hagerty
Modified: 7/22/24