Seaweed-derived coating may double strawberry shelf life without refrigeration

University of British Columbia scientists have engineered a plant-based coating using agar extracted from red seaweed, zinc and tannic acid to protect fresh produce. The coating acts as a barely perceptible barrier that reduces water loss, limits gas exchange and provides antibacterial and antioxidant effects, thereby delaying dehydration, softening and mold. In laboratory trials, strawberries treated with the film remained visually fresh for at least four days at ambient temperature, compared with visible spoilage after about two days for untreated berries; refrigeration extended this to six days.

The coating is designed to be flavorless, non-toxic in human intestinal cell assays, and can be removed with running water. While the results are promising, the product has not yet received commercial clearance and further safety, regulatory and scale-up studies are planned. Researchers are also seeking investors and partners to move the technology toward market adoption.