As published in a journal named Nature Communications and reported by Prachachat, Chinese scientists from Shaanxi Normal University have created an edible, washable coating that can extend the shelf life of fruits by up to 2.5 times. The coating works by reducing moisture loss and slowing microbial growth, offering a low-cost and safer alternative to chemical preservatives.
Tested on 17 types of whole and cut fruits, including strawberries, mangoes, and tomatoes, the protein-based coating delayed spoilage by nearly a week or more. It costs only 9 cents per kilogram of fruit and retains 60 to 98 per cent of nutrients. For example, strawberries that spoil in four days remained fresh for up to ten days when coated.
The coating also showed strong performance under high temperatures and on cut fruits. Apples coated with the solution stayed free from bacterial signs for eight days, compared to just two days for uncoated ones. In tests on animals, the coating proved safe with no adverse health effects observed.
This innovation reduces carbon emissions by up to 90 per cent compared to standard refrigeration and poses no toxicity risks, making it a practical alternative for global food preservation. It addresses a major challenge in managing food waste, particularly in fresh produce.
Source: Prachachat