Edible Coatings Extend Berry Shelf Life Without Adding Fungicide Residues
Edible coatings made from plant lipids and monoglycerides are applied as a thin layer on berries at packing, slowing water loss and decay without adding fungicide residues. Trials on blueberries and strawberries report shelf-life gains of 30% to 50% depending on variety and temperature, and retailers accept coatings as clean-label solutions. Packers install spray or dip systems, and suppliers offer application support and multi-year agreements tied to volume. Coating suppliers provide sprayers and dip units that deposit a very thin layer on each berry, and packers report that coated berries hold firmness and bloom better, which supports premium retail positioning.
Market Impact: EU withdrew chlorothalonil approval in 2020








