United KingdomResearchers at the University of British Columbia have developed an edible, seaweed-derived coating that extends the freshness of strawberries by up to four days at room temperature, outperforming refrigeration. The coating, made from agar combined with zinc and tannic acid, creates a protective layer that reduces moisture loss and prevents mold growth. This innovation addresses the challenge of food waste, which costs Canada’s economy billions annually. Published in the *Journal of Agricultural and Food Chemistry*, the study highlights the potential to reduce energy consumption and infrastructure needs associated with cold storage. Coated strawberries retained more firmness and nutrients compared to uncoated ones, with similar benefits observed for grapes and apple slices.
Bias read (Center): The article presents scientific research without political commentary or advocacy. It focuses on a technical innovation with environmental and economic implications but does not take a stance on political policies or ideologies.
