UBC researchers create fruit wash that keeps produce fresh longer

A team of UBC researchers has created a new way to wash fresh fruit that would make it safer to eat and last longer.

With the help of her students, a University of British Columbia assistant professor has created a fruit wash solution made of starch, tannic acid and iron that removes pesticide residue and keeps produce fresh longer.

“So initially we just make a simple solution, and we found that it can help remove the pesticides and we are very excited,” said Tianxi Yang, an assistant professor in the UBC Faculty of Land and Systems. “And after that we follow up, optimize the solutions to make them keep the fresh produce longer as well.”

Ivy Chiu is a UBC masters of food sciences student who has worked on the solution’s formulation and testing.

“I was interested in this project because I want to extend the shelf life of fresh produce because they are very easy to spoil,” said Chiu.

On average, grapes stay fresh for around a week at room temperature. Yang says her solution doubles that.

“So we have tested the apples, apple slices and grapes. And we are also working on other types of fresh produce, like strawberry, blueberries,” said Yang.

To test its effectiveness, students use a laser that measures pesticide levels on the fruit’s surface. They found washing with water removed about 40 per cent of that residue and rinsing with their solution removed nearly 90 per cent.

“Our solutions, it can actually interact or bound to the pesticides. So during the washing, they can lift them off from the surface,” Yang said.

She believes her fruit wash is the only one that both removes pesticides and helps keep produce fresh longer. By her calculation, it would cost round three cents per apple.

“We are trying to further reduce the price and to make large batch of the production,” said Yang. “And in the future, we hope to commercialize this washing solution.”