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U.S. scientists find a way to extend strawberry shelf life

U.S. scientists find a way to extend strawberry shelf life

By Kate Ayers
Staff Writer
Farms.com

Producers and consumers alike become frustrated when strawberries develop grey fuzz shortly after a retail transaction.

To help mitigate this problem, American scientists are investigating how to keep strawberries fresh for longer without the use of fungicides, an April U.S. Department of Agriculture article said.

Botrytis cinerea, powdery mildew and anthracnose are common strawberry mould-causing pathogens, but ultraviolet-C (UV-C) irradiation is an effective treatment option, American researchers found.

UV-C irradiation on the plants followed by a period of darkness killed the fungal diseases and did not damage the plants’ leaves, flowers or fruits, the release said. The dark period robs the fungal pathogens of the light they need to initiate DNA-repair mechanisms, the scientists hypothesized. 

This technique also reduced spider mite populations. So, producers might be able to decrease pesticide use.   

The researchers are collaborating with an industry member to create a robot that could treat commercial-sized strawberry fields at night, the release said. 

iStock/Getty Images Plus photo


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Why Huitlacoche (Corn Smut) is So Expensive | So Expensive

Video: Why Huitlacoche (Corn Smut) is So Expensive | So Expensive

Huitlacoche, also known as the "Mexican truffle," is an edible fungus that forms on undeveloped corn ears and sells for as much as $40 a pound. Discovered by the Aztecs, the bulbous fungus has been consumed in Mexico for centuries and has recently become an increasingly popular specialty ingredient around the world.

However, the US has dedicated significant time and money to keeping its cornfields free of what they call "corn smut" and "the devil's corn." Huitlacoche forms naturally during the rainy season, but farmers can also inject the fungus into their cornfields to harvest the valuable "black gold". So why has Huitlacoche become so popular and what exactly makes it so expensive?