date:Jun 17, 2014
An Oregon State University (OSU) researcher has helped discover a substance in blueberry leaves which are usually wasted that can be added to berry coatings, extending their shelf life while adding antioxidants.
Working with an international team of scientists in China, OSU food scientist Yanyun Zhao found that an edible coating containing blueberry leaf extracts helped delay decay and retain water, which slowed down their natural deterioration. The extra weight could also mean extra cash for