Edible coatings and plasma-activated water: synergistic strategies for extending fresh produce shelf life
Tejaswi Boyapati, Kasiviswanathan Muthukumarappan · 2026
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Description
Tejaswi Boyapati and Kasiviswanathan Muthukumarappan assess in 2026 a two-step strategy for keeping fresh produce marketable longer without chemical residues. A fifth to over half of fruits and vegetables spoil before eating, depending on the country. Their proposal washes produce first in plasma-activated water, which kills microbes broadly, then seals it under an edible coating that forms a lasting barrier.
Across strawberries, tomatoes, apples, and grapes, combined treatment extended shelf life by roughly half to double compared with untreated produce. Browning slowed, and firmness, color, and nutrition held better. Gaps remain: the active species in the water fade inside fatty coatings, settings need tuning per crop, and no shared standards exist for making the water. Scale-up and regulation must move together, they argue.
Catalog record
| CREATOR | Tejaswi Boyapati, Kasiviswanathan Muthukumarappan |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 79 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |