Scientists have developed a biodegradable food packaging made from pumpkin waste — it not only matches plastic in performance but also suppresses mold growth more effectively. Tomatoes in such packaging stayed fresh twice as long. The study was published in the journal Food Research International (FRI).

The key component of the new packaging is quantum dots — nanoscale particles obtained from pumpkin peel. Quantum dots are semiconductor crystals measuring just a few nanometers in diameter; because of their tiny size, they exhibit special optical and chemical properties. In this case, they were produced from plant waste using a hydrothermal method: pumpkin peel was treated with hot water under pressure, which led to the formation of nanoparticles.

The resulting quantum dots were added to a starch-based biopolymer film. In comparative tests, this film demonstrated pronounced antimicrobial properties: the growth of mold and bacteria on the surface of packaged products was suppressed much more effectively than with conventional polyethylene.

Cherry tomatoes in the experimental packaging remained fresh and mold-free for 20 days, whereas in standard film they spoiled after just ten. At the same time, the packaging fully decomposes in the environment, unlike petrochemical plastic.

The authors emphasize the double benefit of the development: it simultaneously addresses the problem of food waste — pumpkin peel, which is usually discarded during production, is turned into a valuable raw material — and reduces the burden of plastic waste on ecosystems. According to the researchers, the method can be scaled up without complex equipment.