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Chaim Frenkel gained distinction in the area of post harvest biology, including basic studies on plant senescence and fruit ripening as well as post harvest technology for the preservation of harvested fresh commodities. Dr. Frenkel has 30 years experience in solving problems in the preservation of fresh commodities, including the regulation of fruit ripening, the use of modified atmospheres, use of packaging materials and manipulation of temperature and humidity regimes to control the quality of harvested fresh fruits and vegetables. This knowledge has been applied extensively in consultancy to the fresh produce industry, particularly, quality assessment of stowed banana, plantain, kiwi, stone fruit, grapes, mango and other commodities.
This experience is extended also to quality preservation in vanilla beans. Specifically: a. Choice of time and method of harvesting of vanilla beans. b. Sorting for uniform curing and drying c. Development of indices of quality in harvested vanilla beans. d. Control of aging and degradation processes.
Dr. Frenkel gained expertise in the curing of vanilla beans. Traditionally green bean undergo a long and expensive process, lasting from 3 to 9 month. The traditional process depends on weather conditions and although lengthy, produces quality beans. A novel technology provides a short process, resulting in high quality beans. This process had been developed at Rutgers University few decades ago. During the traditional curing many of the flavors, such as vanillin disappeared. This process preserves most of the starting precursors
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Bakto Flavors, LLC 2004. Website designed by David Rotter |
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