水果有了可食用“保鲜衣”

Core Viewpoint - A breakthrough edible coating developed by a research team led by Professor Yang Peng from Shaanxi Normal University can extend the shelf life of fresh fruits significantly, with a room temperature shelf life increase of up to five times and a preservation period of 10 days for cut fruits under refrigeration [1][4]. Group 1: Edible Coating Development - The edible fruit preservation coating is based on a material known as protein amyloid aggregates, inspired by the survival mechanisms of barnacles [2]. - The research team successfully created a new type of film material (ALP) by unlocking the disulfide bonds of proteins, resulting in a stronger and more biodegradable coating that adheres tightly to fruit surfaces [2][3]. Group 2: Composition and Effectiveness - The coating incorporates safe, edible amino acids, natural polysaccharides, and cellulose to enhance its preservation effectiveness, improving flexibility, adhesion, and reducing respiration and moisture loss [3]. - Comprehensive tests on 17 types of fruits showed that the ALP coating extended the shelf life by 2 to 5 times while preserving nutritional value, flavor, and texture [3]. Group 3: Environmental and Economic Benefits - Compared to traditional preservation methods that rely on extensive cold chains, the ALP coating offers significant advantages in energy savings and reduced carbon emissions [4]. - The estimated cost of using this preservation technology is approximately 0.65 yuan per kilogram of fruit, with potential for further cost reduction through large-scale production [4].