We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

New Spray Coating Preserves Fruits Much Longer

August 11, 2017: 12:00 AM EST
An advanced plant-based technology developed by South Korean scientists not only adds nutrients to fruits, it prolongs their shelf life. The technology comes in the form of a five-second spritz coating of Iron (III)-tannic acid-metal-organic coordination complex (Fe(III)-TA-MOC) for fruits. The spray forms a five nanometers-thick layer (more after additional coats). A field test that analyzed the post-harvest shelf-life of mandarin oranges found that, after 28 days of storage at 77ºF, more than a quarter of the uncoated mandarin oranges (10 out of 37) were rotten and covered with mold. Those spray-coated remained edible. A similar test on strawberries found that, after 58 days of storage at 77ºF, 56.3 percent of sprayed fruit were edible, but only 6.3 percent of the unsprayed. [Image Credit: © Ji Park et al.]
Ji Park et al., "Antimicrobial spray nanocoating of supramolecular Fe(III)-tannic acid metal-organic coordination complex: applications to shoe insoles and fruits", Scientific Reports, August 11, 2017, © Park et al.
Domains
Innovation
Sectors
Theory & Ideation
Food
Geographies
Worldwide
Asia-Pacific
South Korea
Categories
Products & Brands
Research, Studies, Advice
Developed by Yuri Ingultsov Software Lab.