WIRED ScienceThe Amphiphilic Liquid Coating That Keeps Your Avocados Fresh
Consider the rotten strawberry. Sitting there in your fridge, it suffers a cascading trifecta of maladies: For one, it dehydrates. Two, oxygen seeps in. And three, with the berry thus weakened, mold invades. Eventually, the strawberry turns to goop, a messy reminder of our own mortality. Rotting produce is an inevitability—I for one wouldn’t trust fruit that lasts forever—but that doesn’t mean we have to give in to the forces of decay so quickly.
