Edible Fruit Coating by Chinese Scientists Doubles Shelf Life, Cuts Waste
中国科学家研发可食用水果涂层 保质期延长超两倍并减少浪费
Chinese researchers have developed a washable protein-based edible coating that extends fruit shelf life by over 2.5 times. Tested on 17 whole and cut fruit types—including strawberries, kiwis, and mangoes—the low-cost solution (9 US cents/kg) delays rot by nearly a week or more by reducing moisture loss and microbial growth. Published in Nature Communications, the coating matches existing preservation methods in effectiveness while lowering CO₂ emissions and toxicity risks, offering a promising approach to tackle global food waste.
中国研究人员开发出一种可水洗的蛋白质基可食用涂层，能将水果保质期延长 2.5 倍以上。该低成本解决方案（每公斤 9 美分）在 17 种完整及切开的水果（包括草莓、猕猴桃和芒果）上测试显示，通过减少水分流失和微生物生长，可将腐烂延迟近一周或更久。发表在《自然・通讯》的研究表明，该涂层效果与现有保鲜方法相当，同时降低二氧化碳排放和毒性风险，为解决全球食物浪费问题提供了可行方案。
