The Institute for Technology and Storage of Agricultural Products consists of 76 employees of whom 26 are researchers with PhDs and the rest are technicians, administrative and support staff. There are two departments in the Institute: Postharvest Science of Fresh Produce and Food Science. The Institute units are based mainly on the Volcani Center campus in the Tel Aviv area at Bet Dagan, with one unit at Gilat Research Center in the Negev.
The objectives of the Institute are to solve current and anticipated problems in the area of fresh and processed agricultural products derived from plants and animals and intended for export and the local markets. This involves developing new applied methodologies, and also investigating basic processes in order to support practical research for the benefit of growers and consumers. The aim is to understand how foods and ornamentals can best be prevented from undesirable changes, while improving quality and preserving nutritional value. In addition, research seeks to develop improved methods of preservation and treatment, to maintain structure, firmness, taste, aroma, color and to prevent diseases and pesticides residues in accordance with the demands of a sophisticated market.
- Antimicrobial peptides produced by food-grade bacteria and their
use in the preservation of perishable food products.
- Preventing adverse effect of microorganisms in food.
- Improvement of food products quality (fruits and vegetables).
- Replacement of chemical additives by natural products (food pigments
and antioxidants).
- Modified-atmosphere storage of foods.
- Chemistry and biochemistry of lipid
oxidation.
- Improvement of the quality of raw milk and of processed dairy
products.
- Enzymatic browning in fruits and vegetables.
- Technology for poultry and fish products.
- Environmental
methods for prevention of insect infestation in durable
food products (cooling, hermetic storage, modified atmospheres and
low pressures.
- Fumigation of stored food and feed products.
- Microflora and mycotoxin-producing fungi occurring in stored grain
and animal feed.
- Effectiveness of pheromones,insect
growth regulators, natural products.
- Development of silage
technologies.
Department of Postharvest Science of Fresh Produce
| The research activities of the Department cover topics related to
the postharvest life of fruits, vegetables and ornamentals. |
 |
Deciduous and small fruits: apple, apricot, cherry, grape,
nectarine, peach, persimmon, pomegranate, strawberry Lichter, Lurie,
Porat, Prusky, Rodov |
 | Subtropical
fruits: avocado, banana, citrus,
dates, figs, lychee, mango, guava, feijoa - Droby, Lichter,
Pesis, Porat,
Prusky, Rodov |
 |
Fruit vegetables: cucumber, melon, pepper, squash, sweet
corn, tomato - Fallik, Lers, Lichter, Rodov |
 |
Leafy vegetables : celery, herbs, lettuce - Aharoni, Kenigsbuch,
Lers |
 |
Root vegetables: carrot,
leek, onion, potato, sweet potato, parsnip - Afek |
 |
Ornamentals: cut flowers, cut foliage, cuttings, edible
flowers, geophytes, potted plants - Droby,
Friedman, Meir, Philosoph-Hadas |
|
