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.
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.
