May 1, 2015
New technology invented by Dr. Rivka Elbaum of Hebrew University extends the life of vegetables for weeks without refrigeration. For leafy vegetables, it entails dipping the cut leaves into a patented solution. The solution has been shown to delay senescence and chlorophyll loss. It will work with lettuce, celery, spinach, cabbage, kale, parsley, basil, cauliflower, and broccoli.
“The solution is still under development, but we’re almost finished with it,” said a spokesperson for Yissum, Hebrew University’s technology transfer company, which is commercializing the invention. (Times of Israel)