The natural way to keep fruit fresh and stop the rot

Nearly a third of all the food produced in the world is lost or wasted, according to the UN's World Resources Institute. If we convert this mass into calories, it constitutes nearly a quarter of all food produced, which could ...

Blueberries coated in leaf extracts have longer shelf life

An Oregon State University researcher has helped discover a substance in blueberry leaves – which are usually wasted – that can be added to berry coatings, extending their shelf life while adding antioxidants.

Dairy scientist targets heat-resistant microbes

Corralling desperados with names like bacillus and paenibacillus will require ingenuity and an arsenal of weapons. These outlaws aren't rustling cattle—they're making milk sour and cheese soft and crumbly.

How to tell when bubbly goes bad before popping the cork

In the rare case that New Year's revelers have a bottle of leftover bubbly, they have no way to tell if it'll stay good until they pop the cork and taste it at the next celebration. But now scientists are reporting a precise ...

Growing hydroponic strawberries in the desert

Growing up in Tokyo, Chieri Kubota savored fresh strawberries brimming with flavor in the winter. Only when she went to college and studied agriculture did she learn that fresh strawberries in winter are "an unusual cycle ...

Benefit of bees even bigger than thought

Bees have a much greater economic value than is widely known, according to a scientific probe into strawberry-growing published on Wednesday.

Scientists put cancer-fighting power back into frozen broccoli

There was bad news, then good news from University of Illinois broccoli researchers this month. In the first study, they learned that frozen broccoli lacks the ability to form sulforaphane, the cancer-fighting phytochemical ...

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