Researchers at the University of British Columbia have developed a seaweed-derived coating that may keep strawberries fresh for longer without refrigeration. The study suggests the coating could double the fruit’s shelf life, potentially reducing household food waste and reliance on energy-intensive cold storage.

The coating is applied as a liquid and is intended to protect highly perishable produce such as strawberries, which commonly develop mould within days. The research focuses on using seaweed-based materials as a simple, more sustainable preservation method, although the article does not state when or whether it could become commercially available.