canadian researchers have developed a new fruit-washing method that can simultaneously remove pesticides and extend shelf life. this simple mixture, composed of safe ingredients, not only helps keep fruit fresh but also reduces food waste.
scientists have created a solution based on starch, iron, and tannic acid—a substance found in tea and wine. this mixture forms a viscous, sponge-like structure that can adsorb pesticide molecules and remove them from the fruit’s surface.
tests show that the solution can eliminate up to 94% of pesticide residues. by contrast, plain water, baking soda, or starch are far less effective. after treatment, a thin, edible film forms on the fruit’s surface, acting as a “breathable barrier.” this film slows down oxidation and moisture loss, thereby preserving the fruit’s quality.
experiments demonstrate that treated grapes can stay fresh at room temperature for up to 15 days, whereas untreated berries quickly wither. the cost of this technology is estimated at 3 cents per apple. researchers are currently testing the solution’s effectiveness on various types of fruit and are exploring the development of household versions, such as sprays or soluble tablets.
