My name is Janel Takeda, and I work in the Office of Research and Economic Development at California Polytechnic State University, San Luis Obispo.
I am e-mailing The International Mango Organization (IMO) to bring to your attention a new antibrowning composition developed at Cal Poly to be used on freshly cut fruits and vegetables.
We would encourage you to run a press release on the IMO website. We have attached a copy of the press release for your convenience.
Dr. J. Wyatt Brown, a professor in the Horticulture and Crop Science Department at Cal Poly, has developed an antibrowning composition to be used on freshly cut fruits and vegetables.
His composition not only is highly effective in improving the aesthetic quality of fresh produce but also prevents the growth of bacteria and mold.
This is both exciting and valuable as it introduces readers to a new method that will benefit both the consumer and horticulture industry.
Dr. Brown can be available to answer any technical questions you might have at 805-756-6137.
Thank you for your time and consideration.
September 3, 2015
September 3, 2015
FOR IMMEDIATE RELEASE
Contact: Jim Dunning 805-756-5551; email@example.com
SAN LUIS OBISPO, Calif. — Cal Poly has developed an anti-browning formula to prevent enzymatic browning that affects the aesthetic quality of fresh-cut fruits and vegetables.
The product also reduces the growth of aerobic bacteria, yeasts and molds significantly.
The multifunctional formula is an alternative to current anti-browning methods that focus solely on the appearance of food products.
In addition, the formula is effective in ambient conditions – special packaging is not required.
The anti-browning formula extends the shelf-life of produce via a combination of calcium ascorbate, calcium propionate and calcium chloride.
The formula is the result of more than 400 tests and 4 years of research conducted by Dr. Wyatt Brown and his team in Cal Poly’s Horticulture & Crop Science Department in the College of College of Agriculture, Food & Environmental Sciences.
The formula, when applied to pre-cut Granny Smith and Fuji apples, prevented browning and the growth of aerobic bacteria, yeasts and molds for a minimum period of 21 days.
It has also been shown to be highly effective at preventing the browning of other sliced fruits and vegetables.
In June 2015, Cal Poly was granted a
United States patent for
anti-browning/antimicrobial composition (U.S. Patent Number 9,044,045).
Cal Poly is actively seeking licensees to commercialize the formula.
For information regarding patent licenses and technology transfer opportunities with Cal Poly, contact Jim Dunning at 805-756-5551 or firstname.lastname@example.org.
Visit http://research.calpoly.edu/technologies-available-licensing to view all technologies available for license at Cal Poly.
About Cal Poly
Founded in 1901 and part of the renowned California State University system since 1960, Cal Poly is a nationally ranked, four-year, comprehensive polytechnic public university located in San Luis Obispo, California.
Known for its Learn by Doing approach, small class sizes and open access to expert faculty, Cal Poly is a distinctive learning community whose 20,000 academically-motivated students enjoy an unrivaled hands-on educational experience that prepares them to lead successful professional and personal lives.
This statement has not been evaluated by the FDA.
This product is not intended to diagnose, treat, cure, or prevent any disease.