The quality of food was the focus of Cranfield University's 'From field to fork' event on 17 November.
The conference organised by students of Cranfield's Plant Science Laboratory (PSL) and SCI's Horticulture Group, looked at the complete production of food, from the field to the plate.
It focused on methods and technologies that improve the quality and nutritional value of fruits and vegetables throughout the food-supply chain, including pre-harvest, post-harvest and food processing.
It also aimed to bridge the gap in communication between industry and young scientists.
Over the one-day event, discussions included: what impact peeling an apple has on its nutritional value; how to enhance the quality of strawberries and other berries with the right amount of water, nitrogen or calcium; optimum postharvest-storage conditions for UK-grown onions and potatoes; and the effect of emergent postharvest treatments on the quality of tropical fruits and flowers.
Cranfield's research has revealed that smaller strawberries have more health benefits than large ones.
The study found that limiting the amount of water supplied to growing strawberry plants can give harvested berries a higher concentration of sugars, which may make the fruits tastier and give them a higher concentration of antioxidants.
Another study into the storage of potatoes found that the use of ethylene allowed the extension of storage life, without significant adverse effects on the quality of the produce.
