Fighting Food Waste: Researchers Identify Broccoli Genes That Affect Freshness

As soon as a head of broccoli is harvested, an internal freshness clock starts counting down. Eventually, that crisp, green broccoli crown wilts and yellows.

A study published in the journal Postharvest Biology and Technology from a team of scientists at the University of Florida, Kansas State University, and Virginia Tech offers new insights into not only what makes this freshness clock tick, but also how to slow it down.

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