Researchers at McMaster University in Hamilton, Ontario, developed an edible coating made from chitosan, a biopolymer extracted from crustacean shells, combined with seaweed-derived compounds.
In laboratory tests, strawberries coated with the film remained marketable for 12 days at 22 degrees Celsius, while uncoated berries stored in a refrigerator at 4 degrees Celsius spoiled after eight days.
The coating forms a semi-permeable barrier that reduces moisture loss and gas exchange while delivering antimicrobial agents that inhibit mold growth.
Chitosan is already recognized as food-safe by regulatory agencies and is produced commercially from seafood processing waste.
The team estimates the material cost at roughly one cent per kilogram of strawberries, using existing industrial chitosan supplies.
Food waste accounts for an estimated $58 billion in annual losses across North America, with berries among the most perishable and frequently discarded items.
The researchers say the coating could be applied by dipping or spraying during existing packing-line operations without new equipment.
Further trials are planned to test the film on other soft fruits and to assess consumer acceptance of the texture and taste.
Scientists make a seaweed coating that beats the fridge for cutting food waste
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