The chemical defense system of grapes protects from fungi and bacterial threats via the antioxidant trans-resveratrol.
"An antioxidant, trans-resveratrol, found in grapes may hold to the key to keeping produce fresher for longer. Researchers at Complutense University in Madrid have been able to extend the shelf life of apples from two weeks to three months by dipping them in trans-resveratrol. Similar success has been noted with tomatoes, avocados, and green peppers." (Courtesy of the Biomimicry Guild)
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