Shelf Life of Fruits and Vegetables: Environmental and Social Issue
DOI:
https://doi.org/10.59741/agraria.v23i3.765Keywords:
food security, biopolymers, food waste, ethylene, plastic waste, water lossAbstract
The waste of fruits and vegetables is a persistent global problem; it is estimated that approximately 50% of fresh produce loses its quality during harvesting, storage, and transport. This situation poses significant social challenges, as food loss exacerbates the plight of thousands of people who suffer from hunger, malnutrition, or lack secure access to adequate food. The short shelf life of these products is closely linked to three main factors: ethylene production, water loss, and microbial growth. Traditionally, synthetic packaging has been used as a preservation alternative; however, when not recycled, it generates microplastics and impacts the biodiversity of many ecosystems. Given this situation, there is a need to develop new, more eco-friendly and functional materials that allow food to stay fresh longer. Currently, innovation is underway in the field of biopolymers derived from agricultural byproducts and waste from industrial food processing, as these constitute a renewable, biodegradable resource and possess bioactive and film-forming properties that make them ideal substitutes, aligned with the circular economy models and zero-waste policies currently being implemented worldwide.
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