UBC researchers have developed a natural, biodegradable wash that removed over 86 per cent of surface pesticide residue from tested fruit and slowed browning and moisture loss.
UBC researchers have developed a natural, biodegradable wash that removed over 86 per cent of surface pesticide residue from tested fruit and slowed browning and moisture loss.
This could mean safer apples, grapes and other fruit that also stay crisp and fresh for days longer. With rising food prices and nearly half of all fresh produce wasted worldwide each year, finding a way to cut pesticide exposure and reduce spoilage could have a big impact. The findings were published in ACS Nano.
“Our goal was to create a simple, safe and affordable wash that improves both food safety and food quality,” said senior author Dr. Tianxi Yang, an assistant professor in UBC’s faculty of land and food systems. “People shouldn’t have to choose between eating fresh produce and worrying about what’s on it.”
Read more at: University of British Columbia
Tianxi Yang with students Ivy Chiu and Ling Guo. Credit: Sachi Wickramasinghe. (Photo Credit: UBC)
