Every year, billions of tonnes of food are lost before they ever reach a plate.
Fruits and vegetables are among the most vulnerable, often spoiling during transportation, storage or display because of their high moisture content and delicate structure.
As global food demand rises and supply chains become increasingly complex, researchers are searching for practical ways to extend freshness without relying on synthetic preservatives or energy-intensive refrigeration.Now, scientists have developed an innovative edible coating made from naturally occurring clay materials that could significantly slow the spoilage process.
The breakthrough offers a simple yet potentially transformative solution to one of agriculture's biggest challenges: keeping fresh produce edible for longer.
By creating a protective barrier around fruits and vegetables, the clay-based coating helps reduce moisture loss, limit exposure to oxygen and delay the biological processes that lead to decay.
