Since waste of fruits and vegetables is dramatically increasing around the world, various methods are being used to prolong their shelf-life. Materials used for this purpose, like waxes and other chemicals, can be harmful, as they get into humans digestive system. I developed a bioplastic film from gelatine, glycerol, and water, with introduced fungus from the blue cheese to prolong pears preservation time. As all these materials are edible, the bioplastic film is not harmful for health. To estimate an efficiency of the bioplastic film to preserve pears, numerous tests with various coatings were performed. These experiments proved that the bioplastic films with fungus strongly improve quality of pears and slow down their ripening processes significantly during long preservation periods.


Gabija Imbrasaitė