therapeutic action: extension of shelf life

Preparation and Characterization of a Novel Artemisia Oil Packaging Film and Its Application in Mango Preservation

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Researchers developed a new type of edible film made from soybean protein and gelatin infused with Artemisia oil to preserve mangoes longer after harvest. This natural, biodegradable packaging film helps prevent mango spoilage by blocking light, reducing water loss, and stopping fungal growth that causes rot. When used to wrap mangoes, the film significantly extended shelf life and maintained freshness better than unwrapped fruit, offering an environmentally friendly alternative to conventional plastic packaging.

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Edible Coating Based on Konjac glucomannan Loading Ocimum gratissimum Essential Oil for Postharvest Preservation of Orange

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Researchers developed a special edible coating made from konjac glucomannan and basil essential oil that can be applied to oranges to keep them fresh longer. The coating acts as a protective barrier that slows down moisture loss and microbial growth while allowing the fruit to breathe. When applied to Mandarin oranges, this coating extended their shelf life by 8 days, kept them firmer, and reduced spoilage compared to uncoated oranges.

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Upregulation of ACC deaminase gene in Bacillus velezensis UTB96 improved yield and shelf Life of Agaricus bisporus

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Researchers discovered that adding a beneficial bacteria called Bacillus velezensis UTB96 to mushroom growing substrates significantly improves both the amount of mushrooms produced and how long they stay fresh. When this bacteria was grown in a medium containing calcium chloride, it produced more of an enzyme called ACC deaminase that breaks down ethylene, a gas that causes mushrooms to age and brown. Mushrooms treated with this specially-prepared bacteria stayed fresher for three weeks in the refrigerator with minimal browning, and overall mushroom yield increased by up to 23%.

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Caseinate–Carboxymethyl Chitosan Composite Edible Coating with Soybean Oil for Extending the Shelf Life of Blueberry Fruit

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This study developed a special edible coating made from natural proteins and carbohydrate polymers with soybean oil to keep blueberries fresh longer. When blueberries were dipped in this coating and refrigerated, they lost less water, stayed firmer, and developed less mold compared to uncoated berries. The coating worked like an invisible protective layer that helped blueberries maintain their quality for up to 28 days, potentially reducing food waste and spoilage.

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