On Wednesday, scientists at the National Meeting and Exposition of the American Chemical Society disclosed information about a banana coating that can keep the fruit from ripening too quickly, which leads to rotting. Unfortunately, the preservative coating is made from shrimp and crab shells, due to a shellfish-derived by-product that works to kill off the bacterium that causes bananas to decompose. Scientists involved in the study say that coating bananas in the spray allows them to stay fully fresh for up to 12 days. Organic bananas will remain unaffected by this development.

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