SANTA BARBARA, Calif. — What if a Florida tomato could be left on the vine long enough to turn red and fully develop its flavor — and still be ripe and juicy when it arrived at a grocery store in New York days later?
That is precisely the promise of a start-up here in Southern California, Apeel Sciences, that aims to make obsolete the gas, wax and other tricks growers use to keep fruits and vegetables fresh over time.
Using leaves, stems, banana peels and other fresh plant materials left behind after fruits and vegetables are picked or processed, Apeel has developed a method for creating imperceptible, edible barriers that the company says can extend the life of produce like green beans and berries by as much as five times. Apeel can even deliver a day-of-the-week bunch of bananas, each ripening on a different day.
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