IIT Guwahati Researchers Develop Edible Coating To Extend Shelf Life Of Fruits And Vegetables

IIT Guwahati Researchers Develop Edible Coating To Extend Shelf Life Of Fruits And Vegetables

Researchers at the Indian Institute of Technology Guwahati have developed biodegradable, edible coatings that extend the shelf life of fruits and vegetables, and keep harvest safe from sprouting and rotting. These edible coatings will ensure that food produce remains safe for longer durations, and that India’s United Nations Sustainable Development Goal (SDG) targets on reducing food losses in production and supply chains. 

The researchers tested the edible coating material on fruits and vegetables such as potatoes, green chillies, tomatoes, strawberries, Khasi Mandarin, apples, kiwi, and pineapples. The study found that the fruits and vegetables remain fresh for nearly two months after the edible coatings are applied. 

The SDG target 12.3 is aimed at reducing food losses along the production and supply chains, including post-harvest losses. The edible coating developed by the researchers could help India meet this target. 

The results of the research have been published in the journals Royal Society of Chemistry Advances and American Chemical Society’s (ACS’s) Food Science and Technology. 

The researchers formulated the edible coating material using a de-oiled crude green algal ethanolic extract (CAEE) and chitosan, according to the study published in ACS. Chitosan is a polysaccharide produced by treating chitin with an alkaline substance such as sodium hydroxide.

 

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