Protecting Fresh-Cut Produce

Preventing microbial contamination in the fields is equally important. Researchers from three institutions (Rutgers University, University of California, Davis and University of Arizona), lead by Jorge M. Fonseca at the University of Arizona’s Yuma Agricultural Center, experimented with the use of harpin, a substance known to boost plants’ resistance to disease, prior to harvest. Their findings, published in the Journal of the American Society for Horticultural Science, support the need to treat produce. ScienceBlog

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