CORDIS Project
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The B-Shelf project aims to reduce food waste by developing an innovative edible coating that extends the shelf-life of fruits and vegetables. This coating incorporates essential oils to prevent spoilage and dehydration, enhancing storage stability and profitability for producers.
Almost half of the fruits and vegetables production is lost before it is consumed by people.
Dehydration is considered the main driver of quality decrease and promoter of fungi/bacteria proliferation.
Taking into account that contamination occurs due to water loss and the action of fungi/bacteria, the reduction of the product shelf-life can be summarized as the combination of the above factors.
Consequently, marketing of products that have suffered significant water loss and spoilage becomes di…
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