|Project name||Improving the quality & shelf-life of fresh cut fruit|
|Funding bodies||Australian Research Council (ARC) Industrial Transformation Research Program, Woolworths & University of Tasmania|
|Lead researcher||Professor Roger Stanley|
|Partners||Perfection Fresh, CSIRO, University of Newcastle|
Watermelon was thought to not be affected by ethylene (which causes ripening in fruit), especially at low concentrations in a commercial setting, but PhD candidate Yan Lee is proving this wrong.
Yan has been studying the effects of low concentrations of ethylene on the shelf life of fresh-cut watermelon.
He has found that fresh-cut watermelon could last longer and retain higher quality if ethylene levels are reduced below the usual levels.