Fruit spoiling research

Fruit spoiling research

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Caption: Fruit spoiling research. Food technologists preparing freshly cut vegetables prior to performing experiments to determine the rates of respiration and ethylene production. Demand for fresh produce is growing in the USA, but more research is needed to determine the best methods and conditions for protecting fruit and vegetables from spoiling or from microbial infestation. This research was performed for the United States Department of Agriculture at the Subtropical Agricultural Research Laboratory, Texas, USA.

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