CALS researcher investigates improved shelf quality for brambles

No matter how fruits and vegetables are filled with health-promoting and disease-fighting nutrients, they have to make it to market with their nutritional value intact, free of microbial contamination, and looking, smelling and tasting great.

This is the challenge of postharvest physiologist Dr. Penelope Perkins-Veazie, N.C. State University professor in the Department of Horticultural Science and with the Plants for Human Health Institute (PHHI) at the North Carolina Research Campus (NCRC) in Kannapolis.

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