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New hydrogel that delays fruit rot has been presented

04.01.2023
New hydrogel that delays fruit rot has been presented

A Chilean researcher has invented a new hydrogel that delays fruit rot for up to three weeks and helps reduce food waste, World of NAN reports.

The hydrogel compound, which inhibits fungal growth, will prevent millions of dollars in losses due to rot in the fruit export industry. According to freshplaza, the gel was created by a research team led by Dr. Sarah Cuadros of University Catholic Maule (UCM).

"It all depends on the storage temperature, but if the fruit is kept cold, the hydrogel delays the onset of rot for at least three weeks. If the cold chain is broken, protection is maintained for one or two weeks," Dr. Cuadros says.

She says a polymer-based component with natural extracts with antifungal properties is used in the inside of bags used to package fruit. The protection is activated after packaging and is gradually removed during transport.


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