We all buy fresh produce for cooking as there is no proper way to judge or calculate how many days a vegetable or fruit can sustain. The researcher however found a way to predict it in the upcoming future. This will happen as broccoli has a certain gene that helps the vegetable to maintain freshness after harvesting, how the degradation takes place is also controlled by the gene.
This finding can be life-changing as the gene development we can control shelf life or make it last longer. This will also impact the whole globe and issues such as hunger also be controlled.
When a farmer cuts a broccoli from the field, it has a system that starts counting downward gradually the green, tasty-looking broccoli becomes messy, yellow, and dies.
This study was part of a journal called Postharvest Biology and Technology. The research was conducted and performed by the University of Florida. This study identified the formula for how a vegetable retains its freshness, how to create a more sustaining vegetable, and how to increase the shelf life of a vegetable.
Jeff Brecht who is part of the study asserted, The produce reaches any market or supermarket, but there is no proper method to analyze how fresh fruit or vegetable is, or how much time it has. Mostly we judge the quality by how the fruits and vegetables look. The researcher is from the Department of Horticulture.
He further said if you look at the broccoli it’s quite hard to judge the shelf life of the same. Brocolli tends to look satisfactory today and rot tomorrow. As the modification in the broccoli is rapid. To understand the rapid growth or death process in broccoli they analyzed genes that are the reason behind the shelf life.
The food waste-related problem can be resolved if we properly worked on keeping the produce fresh for the long run. If food sustains longer it can get sold and not get wasted or thrown in the dustbin. Those who work at the supermarket will get more time to sell it or distribute it. The consumers will also get good quality produce. Liu asserted that if produce can stay fresh longer, it is likely they utilized it properly and did not get wasted.
Here the researchers discuss the physiological age of a product when discussing its freshness. In simple terms the age of cells and molecules of the produce.
You may not be aware that fruits or vegetables will not die after harvesting, they are still alive although their aging becomes faster after harvesting which happens due to a chemical reaction that seizes place after cutting them from their roots. This causes faster aging.
SourceEssay is equipped with appropriate resources with the best essay typer uk experts to cater marking-related needs. Source Essay sets itself apart through its matchless online assignment help service and cooperation. We have set up quality check parameters and guidelines for all our writers and reviewers to ensure that the work that reaches you is 100 percent original and online assignment help Liverpool with highly qualified essay writers and dissertation writing services Sheffield who have years of experience and vast expertise in their respective fields, we ensure the best work. for us at Source Essay, customer satisfaction and loyalty is our best validation