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Preserving Produce With Eggs | Earth Wise

July 17, 2020 By EarthWise Leave a Comment

Researchers at Brown University have developed an inexpensive coating to protect fruits and vegetables that is made from eggs that would otherwise be wasted. The micron-thick coating solves problems for the produce and its consumers as well as for the environment.

The coating relies on eggs that never reach the market. The U.S. produces more than 7 billion eggs a year. The supply chain rejects about 3% of them, typically because of shell damage, which means that more than 200 million eggs end up in landfills.

The coating is mostly made from egg, the rest consisting of nanoscale cellulose extracted from wood, a tiny amount of curcumin (the main active ingredient in turmeric that has antimicrobial properties), and a bit of glycerol for added elasticity. The coating is applied to produce by spraying or dipping. It shows a remarkable ability to resist rotting for an extended period comparable to standard coatings like wax, but without their shortcomings.

Along with being edible, the coating retards dehydration, provides antimicrobial protection, and is largely impermeable to both water vapor to prevent dehydration and to gas to prevent premature ripening. The coating is entirely natural, and it washes off with water. So, anyone sensitive to the coating, such as someone with an egg allergy, can easily eliminate it.

Lab tests of the coating studied its effects on strawberries, avocados, bananas and other fruits. All were seen to maintain their freshness far longer than uncoated produce.

The researchers are continuing to refine the coating. They are also considering other source materials. They chose egg proteins because there are so many wasted eggs, but it may be possible to make use of plant proteins instead to address the needs of vegan consumers.

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Egg-based coating preserves fresh produce

Photo, posted July 13, 2012, courtesy of Liz West via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

Tracking Locust Swarms | Earth Wise

June 12, 2020 By EarthWise Leave a Comment

Plagues of locusts have been reported since the times of the Egyptian pharaohs. In recent history, there have been desert locust plagues during multiple decades of the 20th century. Since January, a very large population of locusts gathered in Kenya and has destroyed over 2,000 square miles of pasture and crop land. Swarms have since reached portions of Ethiopia, Somalia, Uganda, and South Sudan. Apart from East Africa, there are locust swarms in Yemen and other Middle East countries and in Pakistan as well. The current situation continues to represent an unprecedented threat to food security and livelihoods in East Africa. Locust swarms can range in size from less than half a square mile to hundreds of square miles, each containing 20 to 40 million locusts.

The National Oceanic and Atmospheric Administration uses a powerful air quality model to track the movement and deposition of pollution from wildfires, volcanoes and industrial accidents. Called the HYSPLIT dispersion model, it has now been refined for the purpose of tracking swarms of locusts.

Because desert locusts are passive fliers that drift with the wind, the model’s high-quality data on wind speed and direction can lead to accurate predictions of where the locusts will go and when.

NOAA is working with the United Nations Food and Agriculture Organization – the FAO. The new web application based on HYSPLIT is being used by the FAO to issue forecasts and warnings to affected countries about forthcoming waves of locust swarms. Such forecasts enable local officials to conduct aerial spraying to reduce the impact of desert locusts which can destroy grains, grasses and other greens that are life-sustaining foods for entire regions.

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NOAA teams with United Nations to create locust-tracking application

Photo, posted November 20, 2004, courtesy of Niv Singer via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.