At first glance, one would think that maroon carrots at A&M were just a gimmick based on the school colors. The fact is that the maroon carrots are high in a specific antioxidant that has been shown to be life-prolonging in laboratory mice. The work done there has now been utilized by others to produce maroon tomatoes. Who knows, maybe the world of food will slowly become maroon and white, demonstrating the real impact of Texas A&M's role in feeding the world. Gig 'em!!
A&M's maroon carrot branches out
Based on research at school in the '80s, scientists are starting to develop purplish tomatoes with a life-prolonging antioxidant
Showing posts with label vegetables. Show all posts
Showing posts with label vegetables. Show all posts
Tuesday, October 28, 2008
Friday, July 25, 2008
Tainted Mexican Jalapenos: No Salsa Tonight!
I'm shocked! Perhaps they're being a little more careful with their pronouncements after wrecking the domestic tomato industry for no reason.
FDA: Avoid jalapenos from Mexico, not US
By LAURAN NEERGAARD
AP Medical Writer
WASHINGTON (AP) -- Only jalapeno peppers grown in Mexico seem to be implicated in the nationwide salmonella outbreak, the government announced Friday in clearing the U.S. crop.
The Food and Drug Administration urged consumers to...(complete story here).
FDA: Avoid jalapenos from Mexico, not US
By LAURAN NEERGAARD
AP Medical Writer
WASHINGTON (AP) -- Only jalapeno peppers grown in Mexico seem to be implicated in the nationwide salmonella outbreak, the government announced Friday in clearing the U.S. crop.
The Food and Drug Administration urged consumers to...(complete story here).
Tuesday, October 30, 2007
Controlling Ripening
This article about controlling the chemical processes of ripening fruits is lengthy but interesting. Consumer perceptions heavily influence plant breeders. We have selected for varieties with longer shelf-life rather than better flavor or better nutrition. Gaining control of the ripening process can help to reverse that trend.
Reining In Ripening
Researchers are learning to control key biochemical processes that affect the quality of fruits and vegetables
Sarah Everts
FAST-FORWARD to a dreary winter day. The gorgeous red tomato that you've just bitten into may not taste as good as it looks. Or maybe its consistency is wrong. It's simply not as good as the tomatoes you've grown in your garden in past summers or bought fresh at farmers' markets. Ditto for apples, strawberries, and peaches.
In your frustration, you might blame the growers or distributors. After all, the global multi-billion-dollar fruit industry wants to disarm the reality of the seasons to make ripe fruit available anywhere, anytime. To achieve this goal, most produce has been bred for shelf life, yield, and shipping durability—so that jet-lagged fruit looks good to the buyer even after extensive travel. While trying to optimize a fruit's suitability for ...(complete article here).
Reining In Ripening
Researchers are learning to control key biochemical processes that affect the quality of fruits and vegetables
Sarah Everts
FAST-FORWARD to a dreary winter day. The gorgeous red tomato that you've just bitten into may not taste as good as it looks. Or maybe its consistency is wrong. It's simply not as good as the tomatoes you've grown in your garden in past summers or bought fresh at farmers' markets. Ditto for apples, strawberries, and peaches.
In your frustration, you might blame the growers or distributors. After all, the global multi-billion-dollar fruit industry wants to disarm the reality of the seasons to make ripe fruit available anywhere, anytime. To achieve this goal, most produce has been bred for shelf life, yield, and shipping durability—so that jet-lagged fruit looks good to the buyer even after extensive travel. While trying to optimize a fruit's suitability for ...(complete article here).
Thursday, October 25, 2007
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