Key Points

A new biodegradable fruit wash developed by University of British Columbia researchers can remove up to 96% of pesticide residue—far more effective than water, baking soda, or starch alone.

The wash is made from plant-based ingredients, including starch, iron, and tannic acid, which form clusters that bind to and lift pesticides from produce.

An added edible coating helps extend shelf life by slowing browning and moisture loss, keeping fruits like apples and grapes fresher for longer.

It’s a long-held truth that washing your produce before you use it is important. After all, who wants to munch on dirt-covered carrots or add sandy lettuce to a sandwich? While giving your fruits and veggies a good dunk can certainly rid them of dirt and bugs still clinging on for dear life, it can’t remove pesticides. Well, until now.

In 2024, Food & Wine reported on a study published in the American Chemical Society’s journal Nano Letters, which found that “the risk of pesticide ingestion from fruits cannot be avoided by simple washing.” The study’s authors noted that even peeling may not be enough. “Notably, the distribution of pesticides in the apple peel and pulp layers is visualized through Raman imaging, confirming that the pesticides penetrate the peel layer into the pulp layer.”

However, there may soon be a solution.

Researchers from the University of British Columbia published the findings of their recent work on a biodegradable wash that can remove up to 96% of pesticide residue from fruit in the ACS Nano. Better yet, the team noted that their wash can also help slow browning and moisture loss in the fruit.

“Our goal was to create a simple, safe, and affordable wash that improves both food safety and food quality,” said Dr. Tianxi Yang, an assistant professor in UBC’s Faculty of Land and Food Systems and the study’s senior author, in a statement. “People shouldn’t have to choose between eating fresh produce and worrying about what’s on it.”

The team explained that their work was inspired by Dr. Yang’s son’s “love of fresh berries,” noting that “kids scarfing down big bowls of berries” often ingest more pesticide residue than the recommended limits.

So, they got to work creating the wash, made from a starch found in corn and potatoes and capped with iron and the plant compound tannic acid, which, as wine lovers may know, gives the drink its dry taste. This combo, the team added, forms “sticky, sponge-like clusters that can grab onto pesticides and lift them off the fruit’s surface.”

Related: The Easiest Way to Cut Back on Pesticides? Start With These 15 Fruits and Vegetables

They then tested their wash on produce coated with three commonly used pesticides at “real-world concentrations.” They found that the wash removed up to 96% of the pesticides from apples. By comparison, they noted, water, baking soda, or plain starch removed less than half.

There’s one more key step. After washing, the researchers dunked the fresh-cut apples in a thin, edible, biodegradable coating, which slowed both water loss and browning that typically occur when apple slices are exposed to air. They also tested it on whole grapes, which stayed plump for 15 days at room temperature and showed far less shriveling than the untreated grapes.

Organic vs. conventional produce: Does it make a difference?

Buying organic can reduce your exposure to synthetic pesticides, but it doesn’t mean produce is completely pesticide-free. Both organic and conventional farming use approved substances—just different types and amounts.

If this new wash becomes widely available, it could help narrow that gap by removing a significant amount of residue from conventionally grown produce. But for now, experts still agree: eating fruits and vegetables—organic or not—is far more important than avoiding them altogether.

“The coating acts like a breathable second skin. Measures of food quality like acidity and soluble sugars also remained higher in coated fruit,” Yang added. “Beyond safety and shelf life, our formulation uses micronutrients like iron and phenolic compounds that offer additional health benefits. It doesn’t just reduce risk — it can also add nutritional value.”

Best of all, the researchers say their product is inexpensive and easy to make (adding about “three cents per apple”), making it highly scalable for industry use. Now, they’re just looking to refine and test it for use in commercial processing facilities. Though they aren’t ruling out creating a home version, either, such as a “spray or tablet.”

“Our hope,” Yang added, “is to help people feel confident about the produce they bring home —knowing it’s safer, lasts longer and creates less waste.”

Read the original article on Food & Wine