Vegetables News
13th July, 2024
| Jim Crocker
How Baby Spinach Bacterial Quality Changes Over Time
Cornell research reveals that baby spinach from Salinas, CA, has higher bacterial concentrations than Yuma, AZ. Preharvest temperatures also impact bacteria levels. These findings could guide region-specific quality management to enhance consumer safety.
12th July, 2024
| Jim Crocker
Understanding Allergies to Peas, Chickpeas, Lentils, and More
A shift to vegan diets has increased allergic reactions to legumes like beans, peas, and chickpeas, beyond common allergens like peanuts. A study highlights the need for better diagnostics and awareness of cross-reactions and geographic differences in legume allergies.
11th July, 2024
| Jim Crocker
Improving Urban Gardens with Compost: Analyzing Soil and Vegetable Nutrients
Urban gardening boosts sustainability and community ties but can pose health risks due to soil contamination. A Vienna study found compost reduces harmful elements in produce, and washing veggies lowers toxin levels, offering practical tips for safer urban horticulture.
9th July, 2024
| Jenn Hoskins
Health Risks from Contaminated Green Leafy Vegetables in Ambagarh Chowki
A study in India found that leafy vegetables, particularly spinach, contain high levels of harmful elements like lead and arsenic, exceeding WHO limits. This poses significant health risks, highlighting the need for stricter safety measures in agriculture.
8th July, 2024
| Greg Howard
How Different Colored Sweet Potatoes Store Healthy Plant Compounds
A study from Hubei Minzu University reveals significant differences in the metabolite profiles of white, orange, and purple sweet potatoes. Key compounds like flavonoids and phenolic acids vary, offering insights into their nutritional benefits and potential for functional foods.
7th July, 2024
| Greg Howard
Quality Changes in Tomato Sauce Treated with High Pressure Technology
High hydrostatic pressure (HHP) treatment at 500 MPa/50°C enhances the nutritional quality of tomato sauce, boosting phenolic and lycopene content by 6.7% and 7.5%. It also ensures microbial safety, offering a promising alternative to traditional thermal methods.
3rd July, 2024
| Jenn Hoskins
Heavy Metal Contamination in Leafy Vegetables: Health Risks and Safety Measures
Heavy metal contamination in leafy vegetables exceeds safety limits, posing health risks. University of Poonch's study calls for strict monitoring, as marketed veggies show higher metal levels than local ones. Key culprits include cadmium, lead, and nickel.
3rd July, 2024
| Jim Crocker
Red Cabbage Film as an Eco-Friendly Sensor for Food Safety in Stored Cucumbers
Scientists have developed an eco-friendly biopolymer film using red cabbage extract and bacterial cellulose to detect contamination and gamma radiation in cucumbers. This smart packaging changes color with pH shifts, offering real-time food safety and quality monitoring.
29th June, 2024
| Jenn Hoskins
Understanding What Helps or Hinders Rural Adults in Eating Fruits and Vegetables
A Deakin University study in rural Australia highlights key factors affecting fruit and vegetable intake. Individual habits, social settings, and physical environments all play roles. Strategies addressing these barriers could enhance diet quality and reduce chronic diseases.
29th June, 2024
| Jenn Hoskins
Predicting Vegetable Crop Height and Size Using Advanced LiDAR Technology
Advancements in remote sensing and deep learning by the Indian Institute of Space Science and Technology enable precise prediction of crop height and crown area for vegetables, enhancing precision agriculture with around 80% accuracy.
28th June, 2024
| Greg Howard
How Cooking Affects Iodine, Nutrients, and Antioxidants in Kale
A study by the University of Agriculture in Krakow found that iodine-biofortified kale can combat iodine deficiency. Thermal treatments reduce nutrients, but red kale retains more iodine, especially with 8-hydroxy-7-iodo-5-quinolinesulfonic acid, enhancing its nutritional value.
26th June, 2024
| Greg Howard
Using Advanced Analysis to Track Amino Acid and Scent Changes in Growing Onions
Researchers at Ningxia University identified key flavor compounds in Lou onion pseudostems, recommending optimal harvesting just before flower stems emerge to maximize flavor. This evidence-based insight aids farmers in enhancing onion quality.
24th June, 2024
| Jim Crocker
How Tomato Genes BBX16 and BBX17 Affect Plant Reproduction
The University of Verona study reveals that microProteins SlBBX16 and SlBBX17 in tomatoes influence flowering and fruit development. Overexpression delays flowering and affects fruit size by altering key genes, offering insights for optimizing crop yields.
23rd June, 2024
| Greg Howard
Studying the Toxic Effects of Pumpkin on Gut Health
Research from Hebei Medical University shows that Cucurbita pepo cv Dayangua (CPD) is safe for long-term use, exhibiting low toxicity and beneficial effects on gut microbiota in mice. This study highlights CPD's potential as a natural product with medicinal properties.
21st June, 2024
| Greg Howard
How Purple Radishes Get Their Color: A Study of Gene Activity
Researchers at Gannan Normal University have identified key genes regulating anthocyanin biosynthesis in radish, explaining the color variations in flowers. This study enhances our understanding of plant pigmentation and could lead to agricultural advancements.
16th June, 2024
| Jim Crocker
How Eggplant Plants Cope with Water Stress and Boost Antioxidants
Researchers at Universitat Politècnica de València have identified eggplant genotypes with enhanced drought tolerance. By using diverse genetic lines and wild relatives, they aim to develop resilient eggplant varieties, crucial for maintaining productivity amid climate change.
16th June, 2024
| Greg Howard
New Watercress Variety Shows Enhanced Health Benefits in Longer Growth Trials
Boldrewood watercress, a new variety from the University of Southampton, boasts enhanced health benefits. With high antioxidants and increased glucosinolates, it promises superior cancer-preventive properties and practical advantages for consumers.
14th June, 2024
| Jim Crocker
Reducing Heavy Metal Toxicity in Radishes with Natural Compounds and Biochar
Researchers found that combining strigolactones and acidified biochar significantly boosts radish growth in cadmium-contaminated soil. This synergy reduces oxidative stress, enhancing plant health and offering a promising solution for safer, sustainable agriculture.
11th June, 2024
| Jenn Hoskins
Tomato Fiber Reduces Fatty Liver by Improving Gut Health and Bile Acid Balance
Tomato pectin shows promise in combating nonalcoholic fatty liver disease (NAFLD) by enhancing gut microbiota diversity and regulating bile acid metabolism, offering a potential dietary intervention to alleviate liver inflammation and metabolic disturbances.
9th June, 2024
| Greg Howard
How Pesticide Residues Impact Vegetable Growth and Yield
Researchers from C.K. Tendam University found that improper pesticide use in Navrongo, Ghana, poses health risks and affects crop yields. Their study highlights the need for better farmer education and stricter regulations to ensure food safety and protect public health.
9th June, 2024
| Jim Crocker
How Melon Seed Oil Cake Particle Size Affects Bread Quality
Researchers from the University of Reading found that incorporating 3% melon seed oil cake (MSOC) into bread, especially with medium or coarse particles, maintains good quality. This sustainable approach reuses by-products, reducing waste and enhancing nutrition.
8th June, 2024
| Greg Howard
Extending Tomato Freshness with Zucchini-Based Edible Coating
Recent research from Chandigarh University shows that a 5% zucchini-derived pectin coating can extend the shelf life of tomatoes by 2 days, preserving key nutrients and delaying ripening. This bio-based, edible coating offers a promising, natural solution for food preservation.
7th June, 2024
| Greg Howard
How Boric Acid Washes Affect Fresh-Cut Spinach Safety and Quality
Researchers at Ankara University found that a 1% boric acid solution effectively disinfects fresh-cut spinach, reducing harmful bacteria while preserving its nutritional content and physical quality, offering a safer alternative to chlorine-based washes.
30th May, 2024
| Jim Crocker
Preventing Salmonella on Tomatoes Using Peroxyacetic Acid in Water Systems
The University of Florida study shows peroxyacetic acid (PAA) can prevent Salmonella cross-contamination in tomato flume tanks, especially at lower concentrations, if organic load is controlled. This offers a safer, eco-friendly option for tomato processing.
30th May, 2024
| Jim Crocker
Healthy Habits and Fitness Levels in Older Adults in the City
The study reveals that older adults in urban Southcentral Alaska have high fruit and vegetable intake but low physical activity levels, highlighting the need for multicomponent interventions focusing on diet, exercise, and self-efficacy to enhance their overall well-being.
30th May, 2024
| Greg Howard
Seasonal Changes in Kimchi Cabbage: Using AI to Study Growing Seasons and Taste
Researchers at Korea University analyzed kimchi cabbage's metabolic makeup across seasons, identifying key compounds affecting taste. Their predictive models can help producers adjust for seasonal taste variations, ensuring consistent kimchi quality.
29th May, 2024
| Greg Howard
Exploring the Market Potential of Wild Edible Plants in Ethnic Communities
The Mizoram University study reveals the rich cultural and economic significance of wild edible vegetables among Mizoram's ethnic groups. It highlights the urgent need for conservation of traditional knowledge and the dual role of these plants as both food and medicine.
29th May, 2024
| Greg Howard
Key Characteristics and Importance of Tomato Enzymes
The study by the Bose Institute reveals the role of rhomboid proteases in tomatoes, highlighting their importance in growth, development, and stress responses. These findings offer insights into plant stress management and potential ways to enhance crop resilience.
27th May, 2024
| Jim Crocker
How Genes and Enzymes Control Melanin Production in Black Radish
A study by the Hubei Academy of Agricultural Sciences has unraveled the molecular basis of melanin in black radish. Identifying p-coumaric acid as a precursor and key genes, the research paves the way for new agricultural and biotechnological applications.
24th May, 2024
| Greg Howard
Stability and Performance of Sweet Potato Yield in Different Varieties
BARI's research in Bangladesh identified high-yielding sweet potato varieties, with BARI Mistialu-12 and BARI Mistialu-16 leading in yield and stability. These findings are key for boosting production and income for farmers across diverse regions.
23rd May, 2024
| Greg Howard
Understanding a Gene Linked to Male Sterility in Flowering Chinese Cabbage
A recent study identified a male-sterile gene in Brassica rapa, offering new insights for breeding flowering Chinese cabbage. Structural variations on chromosome A07 and differences in gene expression were key findings, advancing our understanding of plant fertility mechanisms.
22nd May, 2024
| Jenn Hoskins
Kimchi Consumption Linked to Healthier Cholesterol Levels in Large Study
Regular consumption of Baechu kimchi may improve lipid profiles and reduce cardiovascular risks, especially in women, according to a study by Chung-Ang University. This highlights the potential of dietary choices like kimchi in managing dyslipidemia and promoting heart health.
19th May, 2024
| Jim Crocker
How Red Beetroot Products Affect Blood Sugar Levels: A Review of Human Studies
Red beetroot shows promise in managing blood sugar levels due to its high fiber, antioxidants, and nitrates. However, mixed study results highlight the need for more standardized research. Including beetroot in a balanced diet may benefit those with type 2 diabetes and obesity.
17th May, 2024
| Jenn Hoskins
Genetic and Epigenetic Factors Influence Radish Root Skin and Flesh Colors
A study by the Beijing Academy of Agriculture and Forestry Science reveals key genetic factors behind the diverse colors of radish taproots. Identifying RsMYB transcription factors, the research offers insights for breeding radishes with enhanced nutritional and aesthetic traits.
14th May, 2024
| Jim Crocker
Making Red Beetroot Juice: How Microbes, Sugar, and Acid Behave
Exploring red beetroot juice fermentation, researchers find using a probiotic starter culture enhances beneficial acids and ensures consistent quality over traditional methods.
13th May, 2024
| Greg Howard
Purple Sweet Potato Compounds Protect Against Stomach Ulcers
Purple sweet potato extract shows promise in treating stomach ulcers by reducing acidity, inflammation, and enhancing immune response in mice studies.
10th May, 2024
| Greg Howard
Mutation Leads to Less Wax on Chinese Cabbage Leaves
Scientists link the glossy look of Chinese cabbage to a gene mutation affecting its natural protective wax, offering insights for more attractive and resilient crops.
7th May, 2024
| Jenn Hoskins
Discovering the Gene Behind White Onions' Color
Scientists at Chonnam National University have uncovered the genetic secret behind white onions, revealing a mutation that disrupts pigment production.
7th May, 2024
| Jim Crocker
How Ingredient Ratios Affect Sweet Potato-Oat Dough and Steamed Cake Quality
Henan University researchers create a healthier steamed cake by blending sweet potato and oat flour, enhancing taste and nutrition.
3rd May, 2024
| Jenn Hoskins
How Tomato Domestication Reduced Helpful Soil Microbe Partnerships
Scientists find that wild tomatoes use soil bacteria to access hard-to-reach phosphorus, a method less prevalent in domesticated strains, hinting at sustainable farming practices.
21st April, 2024
| Jenn Hoskins
How Cabbage Family Plants Stop Harmful Bacteria Enzymes
Cabbage and kale could be our new allies in the fight against drug-resistant infections, with compounds in these veggies showing promise in inhibiting harmful bacteria.
20th April, 2024
| Jim Crocker
Butternut Squash Seed Paste Boosts Iron and Zinc in Kids
A study shows butternut squash seed paste boosts iron and zinc in preschoolers, improving growth and offering a sustainable solution to nutrient deficiencies.
19th April, 2024
| Jim Crocker
Spinach DNA Unlocks Secrets of Its Journey and Key Crop Features
Scientists have unlocked the genetic secrets of spinach, tracing its global journey and identifying genes linked to key farming traits, paving the way for improved crop varieties.
18th April, 2024
| Jim Crocker
Safe Greens: Solving Parasite Problems
Leafy vegetables sold in Tehran have a 19.4% contamination rate with parasites like Trichostrongylus, leaving spinach most at risk and prompting food safety action.
15th April, 2024
| Jim Crocker
How Pepper Plants React to Different Nutrients in Hydroponics
Researchers at Arak University found that bell pepper plants' health under low oxygen varies with different nitrogen sources, aiding in flood resilience.
13th April, 2024
| Jenn Hoskins
Broccoli Varieties' Chemical Differences and Brain Health Benefits
Researchers at Cairo University found that purple broccoli contains compounds that may help improve communication between brain cells, offering potential dietary support in Alzheimer's treatment.
12th April, 2024
| Greg Howard
Exploring Garlic Extracts and Cancer Drug Impact on Colon Cancer Cells
Turkish researchers find that black garlic, especially when combined with chemotherapy, may enhance cancer treatment by increasing cell death and reducing inflammation.
11th April, 2024
| Jim Crocker
Comparing Natural Compounds in Veggies for Liver Health
Discover the power of cruciferous veggies like broccoli and radish sprouts! Rich in cancer-fighting compounds, they're especially potent in young sprouts, offering liver protection and detox benefits.
10th April, 2024
| Jenn Hoskins
Probiotic-Fermented Tomato Boosts Liver Fat Metabolism
Fermented tomatoes may be a natural way to fight obesity, as they've been found to increase beneficial compounds and inhibit fat absorption, potentially aiding in weight loss.
10th April, 2024
| Greg Howard
Tomato Compound Can Protect Kidneys and Reduce Stone Formation Damage
Scientists find that lycopene, an antioxidant in tomatoes, may help prevent kidney stones by reducing cell damage and targeting a gene involved in inflammation and cell survival.
9th April, 2024
| Greg Howard
Onion Extract as a Dual Remedy for Asthma Inflammation
Researchers at Kuwait University find that onion bulb extract may help treat and prevent asthma by reducing lung inflammation and allergic responses in mice.
7th April, 2024
| Greg Howard
Factors Affecting Local Veggie Sales by Small-Scale Farmers
Discover how Egerton University's study identifies key factors to boost the market presence of African Indigenous Vegetables, promoting healthier diets and farmer income.
5th April, 2024
| Jenn Hoskins
Growing Low Lead Vegetables While Cleaning Garden Soil
Urban gardening's popularity is rising, but it faces the challenge of soil lead contamination. A study found certain veggies can be safely grown in such soils, though lead removal by plants was limited.
4th April, 2024
| Jim Crocker
Comparing Onion Farming Success with and without Drip Irrigation
Indian researchers explore how adopting drip irrigation could boost onion farming efficiency in Maharashtra, potentially increasing yields and profits.
1st April, 2024
| Jenn Hoskins
Optimizing Juice Extraction from Fermented Beetroot
Scientists have developed a new, healthy snack: fermented beet chips, using a special drying method to preserve their nutrients and create a crispy texture.
16th March, 2024
| Jenn Hoskins
Exploring the Nutritional Value and Antioxidants in Cabbage Varieties
Discover how a study analyzed 159 cabbage varieties, revealing the superior nutrient content of purple spherical cabbage and the overall quality of green spherical varieties.
15th March, 2024
| Jenn Hoskins
Pesticide Levels in Shanghai's Urban-Grown Vegetables
In Shanghai, a study of 7028 vegetable samples found 29.21% had pesticide residues, but only 0.47% exceeded safety limits, suggesting a low health risk.
12th March, 2024
| Jenn Hoskins
Kids Encourage Friends and Family to Eat More Veggies
Kids have their say in a study, revealing taste and fun family activities as keys to increase their vegetable intake, positioning them as important change makers for healthy eating.
4th March, 2024
| Jim Crocker
Toxic Chemicals Found in Vegetables Watered with Sewage
A study reveals high levels of cancer-causing chemicals in vegetables from industrial areas in India, raising health concerns and calls for better waste management practices.
3rd March, 2024
| Jenn Hoskins
Genetic Cause of Male Sterility in Chinese Cabbage Discovered
Scientists at Shenyang Agricultural University identify a gene, BrABCG26, which causes male sterility in Chinese cabbage—a breakthrough for creating high-yield hybrids.
29th February, 2024
| Greg Howard
Growing Lettuce in Salty Soil with Charcoal Additives
Biochar, a carbon-rich material, shows promise in helping lettuce grow better under salt stress, boosting weight, chlorophyll, and protein levels without reducing sodium accumulation.
29th February, 2024
| Jenn Hoskins
Tracking Changes in Stored Seasoned Zucchinis with NMR Technology
Italian researchers use advanced chemical analysis to confirm that sustainable, compostable trays can keep seasoned zucchinis fresh just as well as plastic ones.
24th February, 2024
| Jim Crocker
How Covering Soil Affects Tomato Growth in Greenhouses
Exploring mulching methods for sustainable farming, scientists found that covering soil with films enhances tomato growth and water efficiency in cold environments, while keeping soil temperature and moisture favorable. This technique offers farmers a way to improve yields in harsh climates.
27th January, 2024
| Jim Crocker
How Pepino Leaf Extract Lowers Blood Pressure
Discover the pepino melon leaf—a potential natural wonder in the fight against high blood pressure. Loaded with flavonoids, these leaves are showing promising signs of lowering hypertension, inflammation, and oxidative stress in studies, possibly reshaping treatment options.
25th January, 2024
| Jim Crocker
How Market Traders Clean Food Prep Areas in Benin City
Researchers find E. coli on all cutting board samples in Benin City markets, with high Aeromonas levels on vegetable boards. Despite some hygiene efforts, practices vary, exposing risks for foodborne illness and indicating a need for improved cleanliness and storage education.
25th January, 2024
| David Palenski
Testing Water and Spinach for Multiple Toxins Using Advanced Tech
Scientists at the University of Granada employ capillary electrophoresis and mass spectrometry to detect cyanotoxins in water and food. This precision technique identifies harmful substances in trace amounts, ensuring our water and leafy greens remain safe and toxin-free.
