Seaweed Spray Doubles Produce Shelf Life

Scientists have developed an innovative seaweed-based coating designed to dramatically extend the shelf life of fresh produce, potentially tackling significant food waste.

This natural, plant-based solution combines agar from red seaweed, zinc, and tannic acid. Applied as a thin, invisible layer, it creates a protective barrier that slows moisture loss and gas exchange.

Tests showed the coating doubled the shelf life of strawberries, keeping them fresh at room temperature for at least four days, compared to two days for uncoated fruit. Refrigeration further extended this period to over six days.

The coating is reported to be tasteless and does not visibly alter the produce's smell, texture, or appearance. It has also demonstrated antibacterial properties and no toxicity in initial tests.

While not yet approved for commercial use, the technology shows promise for scalability. Further safety assessments and regulatory reviews are planned before potential market introduction.