Researchers at the University of Maryland have developed a cling film using cellulose derived from trees, combined with gelatin and chitosan (sourced from crab shells, shrimp shells, or mushrooms). The results are remarkable: in testing, the material decomposed completely within three weeks when placed in soil, with no toxic residues. Performance testing showed the biodegradable wrap extended vegetable shelf life by 1.5 to 2 times compared to commercially available plastic wrap, with cucumbers remaining fresh longer without fungus growth.