Fruits and vegetables rot quickly. However, they may now be preserved in a non-toxic form for a longer period of time.

In a project led by Bangladeshi scientist Muhammad Maqsood Rahman, researchers at Rice University in Texas, USA have developed an edible and washable protein coating that can extend the shelf life of fruits and vegetables.

What exactly is the function of this coating? When will people be able to use this new harmless way to preserve perishables?

Today's Star News+ features a Bangladeshi scientist's achievement in developing the preservative formula for fruits and vegetables.