A team of researchers from the University of Tennessee Institute of Agriculture (UTIA) and four other universities has been awarded a $3.5 million grant from the USDA’s National Institute of Food and Agriculture (NIFA). The grant will support the team’s research on the use of essential oil coatings to extend the shelf life and enhance the safety of organic fruits and vegetables.

The research will focus on the development of washable essential oil emulsion coatings that can be used on organic produce. The team will specifically study the use of these coatings on blueberries, apricots, peppers, tomatoes, and cantaloupe. The goal is to create coatings that can inhibit foodborne pathogens and fungi, while also being easily removable by consumers.

The team will also conduct a cost-benefit analysis to determine the economic feasibility of using these coatings on a larger scale. In addition, the researchers will work to educate consumers and industry stakeholders about the potential benefits of the coatings.

The research team is led by four scientists from UTIA, including Qixin Zhong, Annette Wszelaki, T. Edward Yu, and Alicia Rihn. The team also includes faculty from the University of Georgia, the University of California, Davis, Washington State University, and Virginia Tech.

This grant is part of a larger $50.5 million investment by NIFA to support organic agriculture. The funding will be used to support a total of 30 projects, including research, education, and extension work.

The University of Tennessee Institute of Agriculture is comprised of the Herbert College of Agriculture, UT College of Veterinary Medicine, UT AgResearch, and UT Extension. The Institute is dedicated to providing research, education, and outreach to support the agricultural industry in Tennessee and beyond.

This article was originally published by UT Institute of Agriculture and can be viewed here.