Natural Freshness Shield: Protein Coating Slows Down Fruit Spoilage

Every year, millions of tons of fruit spoil around the world—while more than 800 million people go hungry. Particularly tragic: According to the German Environment Agency, nearly one-third of all food produced is thrown away. In retail stores alone, many fruits end up in the trash—often just because they don’t look perfect.

Now, an international research team may have found a solution: an ultra-thin coating made from natural proteins that keeps fruit fresh longer—without the need for genetic engineering or synthetic chemicals.

Stays Fresh Twice as Long—even in Heat

The findings were published in the journal Nature Communications. The protein layer is based on a natural substance called lysozyme, which has antibacterial properties. It was tested on 17 types of fruit, including strawberries and mangoes.

The result: the coated fruit lasted twice as long—or even five times longer—compared to untreated produce. Even at temperatures of up to 42 degrees Celsius (107.6°F), taste, texture, and nutrients were largely preserved. The coating works like an invisible second skin: it allows air to pass through but blocks water, oxygen, and germs—slowing down the ripening process.

Eco-Friendly, Low-Cost, and Easy to Apply

Compared to energy-intensive refrigeration, this method reduces energy use and CO₂ emissions by up to 90%. According to the researchers, the cost is only around nine cents per kilogram of fruit—significantly cheaper than many conventional preservation methods.

The coating can also be easily applied by spraying or dipping and adapts to different fruit surfaces—whether smooth like a tomato or bumpy like a strawberry.

For the researchers, one thing is clear: this natural protein solution could be a key step toward reducing food waste—while also helping to combat global hunger.

Photo: Unsplash / by Jonas Kakaroto