A carton of fresh strawberries can turn moldy and end up in the trash only a few days after arriving home. Researchers at the University of British Columbia may have found a simple way to slow that process by covering produce with a liquid coating made from seaweed.

The scientists developed the coating to extend the shelf life of fresh produce. Their work also aims to reduce food waste and lessen reliance on refrigeration, which the university described as energy intensive.

Food loss and waste remain costly problems in Canada. “Nearly half of all food produced in Canada is lost or wasted, costing the economy an estimated $58 billion annually,” the university said in a news release about the research.

Fresh fruits and vegetables are especially vulnerable because they can lose moisture and become susceptible to mold and bacteria during transportation and storage. Strawberries are among the fruits that can spoil quickly in homes and stores.

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The coating combines agar, zinc and tannic acid. Agar comes from red seaweed, zinc is an essential nutrient, and tannic acid is a plant compound that occurs naturally in foods and beverages including grapes and tea.

Researchers tested the coating on strawberries, grapes and apple slices. According to their study in the Journal of Agricultural and Food Chemistry, coated produce lasted at least twice as long as produce without the coating.

Tianxi Yang, a University of British Columbia assistant professor of food science and the lead author of the study, said the coating creates a nearly invisible layer around the produce. That barrier is designed to help preserve the fruit while leaving its natural qualities intact.

“The coating acts like a very thin and invisible protective barrier,” Yang told Fox News Digital. “It helps slow moisture loss and gas exchange while also providing antibacterial and antioxidant protection, which together delay dehydration, softening, oxidation and spoilage.”

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The difference was particularly noticeable in strawberries stored at room temperature. Uncoated strawberries developed visible spoilage in about two days, while strawberries treated with the coating remained fresh and intact for at least four days.

“When the coating was combined with refrigeration, we observed no spoilage for at least six days,” Yang said. The findings suggest that the coating could extend freshness on its own while also working alongside refrigeration.

The coating is intended to be essentially tasteless and to preserve the natural flavor of the produce. Initial observations also suggested that it did not noticeably alter the smell, texture or natural appearance of the strawberries.

However, Yang and the other researchers plan to conduct comprehensive sensory studies. Those studies are among the additional steps needed as the team continues evaluating the experimental technology.

The university reported that the coating showed antibacterial properties during testing. It also showed no signs of toxicity in tests that used human intestinal cells, according to the university release.

Consumers who do not want to ingest the coating could remove most of it by rinsing the produce under running tap water, researchers found. Even so, the coating has not been approved for commercial use.

Further safety assessments and regulatory review would be required before the coating could reach the commercial market. “The technology has demonstrated promising performance and scalability in the laboratory,” Yang said.

The next steps will include additional safety and regulatory evaluation, larger scale production and commercial validation. Meanwhile, the researchers are interested in connecting with potential investors and partners who could help move the technology toward commercialization.