UConn Today – Who hasn’t purchased a pint of mouthwatering strawberries and two days later had to toss it in the trash because the berries became mushy and moldy?
A staggering one of every three pieces of fresh produce ends up in the garbage, a frustration for farmers, grocers, and consumers alike.
But a team of UConn scientists think they have a solution. Their startup, Atlantic Sea Solutions, is using seaweed extracts as a coating for peaches, berries and other fresh produce. They believe the natural ingredient can double the shelf-life of perishable foods by reducing shrinkage and spoilage. The seaweed-coating can be applied without changing the flavor or texture of the food.
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