This project is focused on developing and testing a new packaging technology to help fruits last longer and stay mold-free during storage and shipping

The Department of Agriculture National Institute of Food and Agriculture awarded RYP Labs, Inc. $169,099 on September 15, 2025, under the Small Business Innovation Research (SBIR) Program (CFDA 10.212) to develop and test packaging technology that extends fruit shelf life and prevents mold growth during storage and shipping.

RYP Labs will execute four stages of work at its Bothell, Washington facility through May 14, 2027. Stage one develops testing methods and creates sachets from salt-based or gel-like materials that release ripening inhibitors such as 1-methylcyclopropene (1-MCP) and antifungal compounds in controlled patterns based on humidity. Stage two fabricates prototype sachets and tests their performance in laboratory conditions mimicking real storage environments, measuring compound release rates and consistency across varying temperatures and humidity levels. Stage three tests the most successful sachet designs in realistic settings—refrigerators and shipping containers—to confirm proper release of ripening inhibitor and antifungal agents and to conduct small-scale sensory evaluation ensuring the packaging does not degrade fruit quality. Stage four involves testing the most effective sachet design in partnership with a research lab at Texas A&M University using actual fruit under commercial conditions.

The award is a Phase I project grant under the SBIR program, which funds small businesses developing innovations with high technical risk and significant commercial or societal potential. RYP Labs is a self-certified small disadvantaged business manufacturer based in Bothell, Washington.

The work will be carried out by RYP labs of bothell, washington, and will take place in four major stages. The first stage will focus on creating and improving methods needed to test and build this new technology. This includes gathering materials and developing ways to measure how certain compounds (like 1-methylcyclopropene (1-MCP), a common ripening inhibitor) are released from the packaging. Work will also commence on creating small packets made from either salt-based or GEL-like materials that can slowly release helpful gases to protect the fruit. The goal is to fine-tune how the materials are made so that they release the gases in a controlled way, based on factors like humidity. The second stage will use the methods developed in the first stage to build real versions of these packaging materials. These small packets, known as sachets, will be tested in laboratory conditions that mimic real storage environments. The goal here is to see how well the sachets work at different temperatures and humidity levels. Project scientists will measure how fast the active compounds are released and how consistently the sachets perform. The most promising designs will move on to the next phase. The third stage focuses on testing the most successful sachets in more realistic settings, like inside refrigerators or shipping containers that store fruit. The goal is to confirm that the sachets release the right amount of ripening inhibitor and antifungal agents over time. The team will also do some small-scale taste and smell tests on the fruit to make sure the packaging doesn't negatively affect quality. These tests will help further refine the product. In the final stage, the most effective sachet design will be tested in partnership with a research lab at texas a & m university. These tests will involve using the sachets with actual fruit, such as mangoes and avocados, stored under standard shipping and storage conditions. The researchers will look at how well the sachets prevent mold and slow down ripening. The team will also measure the texture and quality of the fruit. Based on the results, the product may be improved one last time before a final version is created and a detailed report is written about the technology's potential. In summary, this project aims to create a smart, humidity-sensitive packaging solution that helps extend the shelf life of fruit by slowing ripening and preventing mold, while ensuring the fruit's taste and quality remain unaffected.