New packaging advances prolongs veggie freshness

(Michigan State University) New advances in packaging at Michigan State University can help produce stay fresh longer. Eva Almenar, with MSU's School of Packaging, focused on onions, one of the highest-volume vegetables sold worldwide. Her team's results, featured in a recent issue of International Journal of Food Microbiology, show that improvements can enhance the safety and improve the quality of the ubiquitous vegetable.

Source: EurekAlert! - Biology - May 16, 2016 Category: Biology Source Type: news