The next time you eat a fruit from the grocery store, thank 1-Methylcylopropene (“1-MCP”), a widely used substance that helps keep produce fresh. Its discovery began through a collaboration between a plant physiologist, Dr. Sylvia Blankenship and a biochemist, Dr. Edward Sisler, both at North Carolina State University. Plants produce ethylene, a gas that ripens and then decays fruit. Funded in part by public agricultural research programs, Blankenship and Sisler discovered in the 1990s that 1-MCP, an easily synthesized compound, could effectively “pause” the aging process in produce without harmful residues. Now sold under names like SmartFresh™, 1-MCP is approved for use across the globe to extend the life of apples, tomatoes, flowers, and more. This transformed how food is stored and shipped around the world.

This innovation not only saves billions of dollars in food waste but also helps stabilize supply chains and improve food security. In recognition of their achievement, Blankenship and Sisler were both inducted in 2022 into the National Inventors Hall of Fame. By bridging basic plant science and biochemistry, with an eye towards real-world application, Blankenship and Sisler’s work shows how public investment in research can lead to everyday benefits for consumers and growers alike.