Scientists have discovered a quick and reliable way to test the freshness of fruit. The folks at Florida International University have found that a coated fabric they’ve designed can soak up the chemical compounds in the juice of an orange and isolate the three main compounds within the fruit that are markers for freshness. Over a two-month period, they found that these chemicals lost their intensity, indicating the ability to track the degradation of the fruit. This could be a step forward in the food-waste game, with staff at grocery stores and restaurants alike able to determine at a glance how soon they need to sell or use up their fresh produce.
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