UBC Wash Strips 96% of Fruit Pesticides
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- University of British Columbia researchers developed a biodegradable wash using starch nanoparticles capped in iron and tannic acid that removed 86–96% of pesticide residue from apples, compared with less than 50% for tap water, baking soda, or plain starch.
- The same solution forms a light, edible coating after dipping that slowed browning and water loss in fresh-cut apples over two days in the fridge and kept whole grapes plump for 15 days at room temperature, versus noticeable shriveling in untreated grapes.
- The coating showed antimicrobial effects, inhibiting harmful bacteria on treated fruit, and also preserved acidity and soluble sugars.
- Senior author Dr. Tianxi Yang, an assistant professor in UBC's faculty of land and food systems, said the project was sparked by concern over her son's love of fresh blueberries and the cumulative residue risk for heavy produce eaters.
- Iron intake from washing a medium apple in the solution falls well below the daily upper limit for adults set by North American food authorities, and the researchers estimate the treatment adds roughly 3 cents per apple — comparable to existing commercial coatings.
- The team is now refining and scaling the formula for commercial processing facilities, with a household spray or tablet version envisioned after further regulatory and real-world testing.
- The findings were published in ACS Nano (2026) under the title 'Dual-Function Metal–Phenolic Network-Capped Starch Nanoparticles for Postharvest Pesticide Removal and Produce Preservation.'
Why it matters: With nearly half of all fresh produce wasted globally each year, a 3-cent-per-apple treatment that strips 86–96% of pesticides while extending shelf life hits two pain points at once: chemical exposure for consumers and spoilage losses across the supply chain. The team is already scaling the food-safe, water-mixed formula for industrial washing lines, with a household version on the roadmap.
