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IFAS Research: Increasing Shelf Life and Nutrient Retention in Produce

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A 2013 report from the United Kingdom’s Institution of Mechanical Engineers finds that between 30% and 50% of all food produced worldwide ends up wasted every year. Now, researchers with the University of Florida’s Institute of Food and Agricultural Sciences are working to extend the shelf life of some of Florida’s harvested produce such as tomatoes and strawberries as well as improve nutrient and taste retention of the fruits.

The research, funded through a $500,000 award from the National Institute of Food and Agriculture, will study the impacts of light exposure on the harvested produce with the aim of developing low-cost non-chemical treatments to improve the quality and shelf life of harvested produce. We’ll learn more about the study from one of the project’s lead researchers. 

Guests:

Kevin Folta, Ph.D., Professor and Chairman of the Horticultural Sciences Department, Plant Molecular and Cellular Biology Program and Plant Innovation Program at the University of Florida