Do you know what “watersoaking” is and how to prevent it? Want to learn more about a sustainable packaging system for cherries, blackberries or other produce? How about recommended storage temperatures for fresh-cut tropical fruit? Answers to these questions and more will be provided at the annual Poster Session in the Food Safety Demo Center at United Fresh 2010.
This year, 18 research reports by an international list of fresh and fresh-cut researchers will cover food safety and quality issues important to our industry. United Fresh 2010 is the only show to offer this concentration of fresh produce scientists, as well as an opportunity to talk with them one-on-one to see how their research can improve your products and your business.
Also, be sure not to miss the Science Symposium, sponsored by United’s Food Safety and Technology Council and the S-294 consortium of produce researchers.
Each year, this well-attended event brings showgoers the “best of the best” in cutting-edge practical research, and this year is no exception. USDA Agricultural Research Service scientist Dr. Alan Lefcourt will present a new, real-time technology for detecting contamination in fields that is more sensitive than the human eye and can be coupled with harvesting operations. Also, Dr. Mark Morgan will report on Purdue Universitys research on the potential for chlorine dioxide gas to be a reliable kill step for pathogens in fresh and fresh-cut produce.
For more information about the science and research opportunities you can find at United Fresh 2010, please contact Dr. David Gombas, United Fresh senior vice president of food safety and technology at 202-303-3400 ext. 411.
Source: United Fresh Produce Association
