Researchers from the University of Maryland and the National Institute of Standards and Technology have engineered a seafood-waste material that removes chemical pesticides and herbicides from produce and extends shelf life. The material, made of a derivative of crab and shrimp shells, is designed to form a thin nanocrystal layer on the treated produce, removing chemical residues. The researchers used a smartphone app to check the chemical residue level. They found that this coating was effective in absorbing the chemical residues, enhanced the fruit's shelf life, and was easily rinsed off.
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