UBC Researchers Develop Natural Produce Wash That Reduces Pesticides and Keeps Fruit Fresh Longer

Researchers at the University of British Columbia have developed a natural, biodegradable wash for fresh produce, offering a promising new way to reduce pesticide residue and help fruits stay fresh for longer.

According to UBC, the wash removed more than 86 percent of surface pesticide residue from tested fruit while also slowing browning and moisture loss. The finding could be useful for families concerned about food safety and for retailers looking to reduce food waste.

The formula uses tiny starch-based particles, made from materials found in corn and potatoes, combined with iron and tannic acid, a natural plant compound found in tea and some foods. Together, these ingredients form clusters that can lift pesticide residue from the surface of fruit more effectively than water alone.

The research team tested the wash on apples and grapes. Treated apples browned more slowly, while treated grapes stayed fuller compared with untreated samples. UBC also noted that tap water, baking soda, or plain starch typically removed less than half of the pesticide residue under the same testing conditions.

The product is not yet available for household use. Researchers say more testing, regulatory review, and real-world studies are still needed before a home version, such as a spray or tablet, could be introduced.

Still, the research points to a practical future solution for cleaner produce, longer freshness, and less food waste at a time when grocery prices remain a major concern for many households.