UTEC researchers develop natural coating to extend lemon shelf life

Students and researchers from the Universidad de Ingeniería y Tecnología (UTEC) have developed SpiruCoat, an edible biopolymer designed to extend the shelf life of lemons by three to five days. The coating is formulated from spirulina, a protein-rich cyanobacteria, and xanthan gum.

The project aims to preserve essential chemical properties, including pH, acidity, and green coloration, without altering flavor. This technology seeks to mitigate losses during the transport of lemons from regions like Tumbes to markets in Lima, where products often suffer premature yellowing or acidity loss.

SpiruCoat is being positioned as an eco-friendly, low-cost alternative to synthetic waxes, making it suitable for organic export markets. The project is currently undergoing field validation with producers in Matapalo, Tumbes, in collaboration with the Ministry of Agrarian Development and Irrigation (Midagri). The initiative is a finalist in the Disruptón 2026 competition organized by UTEC.