Posts Tagged: cantaloupe
You know how it works: You stand in the grocery aisle, surreptitiously sniffing the cantaloupes, hoping your nose will lead you to a nice, ripe selection. But when you slice it open in your kitchen, it’s just not as ripe as you had hoped. Lucky for you (and me), UC Davis Department of Plant Sciences Assistant Professor Florence Negre-Zakharov and her team may have found a way to make imperfectly ripe fruit a thing of the past.
"We are involved in a project geared towards developing rapid methods to evaluate ripeness and flavor of fruits," explained Negre-Zakharov, who authored a paper on the method published in the March 30 edition of the Journal of Visualized Experiments (JoVE). "We evaluated an electronic nose to see if it can differentiate maturity of fruit, specifically melons. The goal is to develop a tool that can be used post-harvest to better evaluate produce, and develop better breeds."
When fruit ripens, it develops a characteristic volatile blend, indicating its maturity. Traditionally, the gold-standard of evaluating these volatiles has been gas chromatography, but it takes up to an hour to analyze a single sample, which makes it impractical to use outside the lab. Negre-Zakharov’s team wanted to determine if the much cruder — but much faster — electronic nose was able to determine if the melon they used in the experiment were ripe. It was.
"It’s quite encouraging technology for the purposes of determining maturity," she said.
"It's very impressive that the electronic nose system can do a type of gas chromatography in about a minute,” said JoVE science editor Zhao Chen. “Ultra-fast, indeed. Also, the sample preparation is as easy as making a smoothie at home. Such a user-friendly system could greatly help analysis efficiency in this field. Given the popularity of JoVE video-articles, I expect many researchers will know and adopt this method in their own research."
As a next step, the team is testing the electronic nose out in the field to see if it can still determine fruit maturity despite interference from all the background smells like soil and farm air. They hope to have results from those tests soon.
You can access a video of the study here.
A new federal voucher that gives low-income women access to a range of fruits and vegetables could provide unique new marketing opportunities for California growers.
In 2009, the federal Special Supplemental Nutrition Program for Women, Infants and Children (WIC) began distributing monthly cash vouchers to low-income women with children to buy fruits and vegetables. The program reaches almost half of the infants and one-quarter of children under 5 years old in the United States.
A team of UC Cooperative Extension (UCCE) researchers and nutrition advisors has been exploring the possibility of developing a farm-to-WIC program that would link these low-income consumers with local growers. The purpose of such a program would be to increase the consumption of a wide variety of fresh produce, with a focus on locally grown produce when available.
UCCE conducted a survey of produce preferences and buying habits among WIC participants in Tulare, Alameda and Riverside counties in 2010. The full study is published in the January-March 2012 issue of California Agriculture journal.
Based on the results, the UCCE team developed a list of 19 produce items to promote in a possible new farm-to-WIC program. They are:
Although mustard greens and collards were not popular across all sites, the advisors gauged a potential market in Alameda County, so these were retained. Based on write-in responses, oranges were also added.
In California, which has the nation's largest WIC program, 82 local agencies serve about 1.43 million participants at 623 local centers, and WIC participants can redeem their monthly vouchers at 4,000 grocery stores statewide. About 40 percent shop at WIC-only stores, which stock and sell only WIC-authorized foods.
Stocking produce is relatively new to WIC-only stores; before rollout of new WIC food packages in October 2009, these stores were only required to stock limited amounts of fresh carrots. In the survey, most WIC participants (58 percent to 72.3 percent) responded that their preferred stores offered many choices, but fewer participants (18.5 percent to 41 percent) rated the produce quality as “excellent.” Key factors determining purchase decisions were produce quality and freshness, and nutrient value (vitamins and minerals). Cost was relatively less important, possibly because WIC participants procure the produce with the vouchers.
The list has served as a starting point for discussions with growers and WIC vendors.
“The survey showed that WIC participants were interested in purchasing fresh produce with better quality and more variety,” wrote lead author Lucia L. Kaiser, Cooperative Extension specialist in the UC Davis Department of Nutrition, and co-authors, in California Agriculture. “Some WIC participants that we surveyed said they avoided shopping at WIC-only stores in part because these interests were not met.”
A dish made with nopales (cactus pads).