A team of researchers at the University of British Columbia has developed a new way to clean fruit that could make it both safer to eat and longer-lasting.
Their natural, biodegradable fruit wash can remove up to 96% of pesticide residue and help fruit stay fresh for days longer.
The findings were published in the journal ACS Nano.
This innovation comes at a time when food prices are rising and nearly half of all fresh produce worldwide is wasted.
A solution that reduces chemical exposure while also slowing spoilage could make a real difference for both health and the environment.
The research was led by Dr. Tianxi Yang, an assistant professor in UBC’s Faculty of Land and Food Systems.
She said the goal was to create something simple, safe, and affordable that improves both food safety and quality.
The idea was partly inspired by her own child, who eats a lot of fresh fruit like blueberries. Even though pesticide levels on produce are regulated, small amounts can still remain, and eating large quantities of the same fruit may lead to higher exposure over time.
The new fruit wash uses tiny particles made from starch, which is a natural substance found in foods like corn and potatoes.
These particles are combined with iron and tannic acid, a plant-based compound that gives tea and red wine their slightly bitter taste.
When mixed together, these ingredients form small, sticky clusters that act like sponges. They attach to pesticide molecules and lift them off the surface of the fruit.
In laboratory tests, the team applied three commonly used pesticides to apples at levels similar to what is found in real life.
When they washed the apples with the new solution, it removed between 86% and 96% of the pesticides. In comparison, washing with plain water, baking soda, or starch alone usually removes less than half.
The wash does more than just clean. After the fruit is rinsed, it can be dipped again in the same solution to create a thin, invisible coating.
This coating acts like a breathable second skin that helps protect the fruit. It slows down browning and reduces moisture loss, which keeps the fruit looking fresh and crisp.
For example, fresh-cut apples treated with the coating stayed fresher for at least two days in the fridge, showing less browning and dryness.
Grapes treated with the coating remained plump for up to 15 days at room temperature, while untreated grapes began to shrivel much sooner. The coating also helped maintain important qualities like acidity and natural sugars, which affect taste.
Another benefit is that the coating has some antimicrobial properties, meaning it can help slow the growth of harmful bacteria. The researchers also found that the amount of iron added to the fruit from the wash is very small and well within safe daily limits.
Because the ingredients are inexpensive and mixed with water, the researchers believe this method could be used on a large scale in food processing facilities. They estimate it would cost about three cents per apple, similar to existing commercial coatings but with added benefits.
The team is also exploring the possibility of a home version, such as a tablet or spray that people could use in their kitchen. However, more testing is needed before it becomes widely available.
The researchers hope this simple solution will help people feel more confident about the fruit they eat, while also reducing waste and improving food safety.
