UF News

From Yellowed Broccoli to Mushy Avocados: How UF Scientists Are Using AI To Cut Food Waste, Loss

If you have ever brought home seemingly fresh produce from the grocery store only to find it wilted and moldering a few days later, Tie Liu feels your pain. “Everybody has this problem: Which of these vegetables or fruits should I use first? Guess wrong, and you end up throwing out the food,” said Liu, a postharvest researcher and assistant professor in the UF/IFAS horticultural sciences department.

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