Researchers from the University of British Columbia have, according to Scientias, developed a method that helps fruit stay fresh for longer.
Tests show that treated fruit loses less moisture and does not brown as quickly.
For example, grapes remained firm for up to fifteen days at room temperature, whereas untreated grapes quickly spoiled.
At the same time, taste and quality were better preserved, as sugar and acidity changed more slowly.
The method also has an effect against bacteria, which may make the fruit safer to eat.
A simple and natural method
The method consists of small starch particles mixed with iron and tannic acid, a natural compound found in plants.
When the substances are combined, they form a structure that can bind pesticides to the surface of the fruit.
The research is driven by growing concern about pesticide residues in fruit, particularly among people who consume large amounts of the same type of fruit.
Although levels are regulated, residues may still remain.
However, the method can remove between 86 and 96 percent of pesticides from fruit, which is far more effective than ordinary washing with water or baking soda.
Everyday applications
The researchers believe the solution is inexpensive and can be used both in industry and at home.
For example, it could be developed into a product added to water when washing fruit. This would make the method easy to use in practice and could also help reduce food waste.
Sources: Scientias.
