Plant-Based Films Boost Fruit Shelf Life

By Scout Nelson

Perishable fruits like strawberries and raspberries have a short postharvest life, leading to significant losses in grocery stores. Researchers from South Dakota State University (SDSU) are developing biodegradable packaging made from agricultural residues to help extend their freshness.

Extending Fruit Freshness with Biodegradable Films

Strawberries and raspberries are widely enjoyed but spoil faster than many other fruits. Studies indicate that about 25% of strawberries are discarded before consumption, causing financial losses. Scientists at SDSU’s Department of Dairy and Food Science are working on a solution using biodegradable films derived from agricultural waste.

Associate Professor Srinivas Janaswamy and his team, including graduate researchers Sandeep Paudel and Sumi Regmi, have been experimenting with plant-based packaging alternatives to traditional plastic. These films decompose in under 60 days, unlike conventional plastics, which can persist for centuries.

Agricultural Waste as a Packaging Solution

The research team tested different agricultural byproducts such as soybean hulls, alfalfa, and corncobs to create biodegradable films. Their findings showed that these films could significantly extend the shelf life of perishable fruits.

For raspberries, films made from soybean hulls preserved freshness for six additional days compared to polystyrene packaging. Similarly, alfalfa-based films helped strawberries stay fresh two days longer than conventional plastic films.

The key to these biodegradable films is their ability to regulate moisture and gas exchange, creating a breathable environment for stored fruits. They also block UV radiation, further slowing spoilage.

Environmental and Economic Benefits

These biodegradable films present multiple advantages. They not only reduce food waste but also minimize plastic pollution. Farmers could benefit financially by utilizing agricultural residues in new ways, while consumers enjoy fresher produce.

This research highlights the potential for combining food technology, environmental science, and materials science to develop sustainable packaging. Funded by multiple agricultural and research organizations, this initiative could pave the way for reducing plastic use in the food industry while improving food preservation.