Foreign media: Chinese scientists have developed an edible and washable protein coating that can extend the shelf life of fruits to 2.5 times the original, significantly reducing water loss and microbial growth.
The low-cost coating was tested on 17 types of whole and sliced fruits such as strawberries, tomatoes, kiwis, and mangoes, effectively delaying spoilage by more than a week, with a cost of only about 9 cents per kilogram of fruit.
The study was published in the May 31 issue of the journal "Nature Communications," led by a team from Shaanxi Normal University. The coating was designed using computer molecular simulation and features environmental friendliness, low carbon emissions, and low toxicity, making it suitable for post-harvest and fresh-cut fruits.
About one-third of global food is wasted, mainly perishable fruits and vegetables. This coating provides an environmentally friendly and low-cost solution to food waste.
Original article: https://www.toutiao.com/article/1835424584290311/
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