Science · 4 views
Lipids from banana peels help cherry tomatoes stay fresh longer
Fruits and vegetables keep "breathing" even after they're picked. Respiration consumes sugars and organic acids that contribute to flavor, while moisture loss and continued ripening soften the fruit.
AI Summary
Scientists tested edible coatings made from banana‑peel byproducts on cherry tomatoes. A team from Kyushu University added proteins, polysaccharides, or lipids extracted from banana peels to the coatings and applied them to the fruit. The lipid‑rich coating slowed moisture loss more than the other formulations. It also helped the tomatoes retain firmness during storage. The study, published in Food Bioscience on Oct. 1, 2026, suggests banana‑peel lipids could extend the shelf life of fresh produce.
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