UF Scientists Plan To Lengthen the Shelf Life of Artichokes

Scientists from the University of Florida Institute of Food and Agricultural Sciences (UF/IFAS) are finding out how to extend the shelf life of artichokes, which currently have a short shelf life of just two days at 62 degrees.

Researchers like Shinsuke Agehara, a UF/IFAS associate professor of horticultural sciences at the UF/IFAS Gulf Coast Research And Education Center, are using genetics to preserve artichokes, a technique that is much faster than conventional plant breeding. Agehara, alongside Tie Liu, a UF/IFAS professor of horticultural sciences at the main UF campus, is analyzing the RNA sequences of various artichoke cultivars. They aim to identify genetic markers or traits associated with desirable characteristics like longer shelf life.

By extending shelf life, researchers can reduce food waste, save money for farmers and consumers, and encourage more Florida farmers to adopt Artichoke crops.