Mobile Kitchen Solutions Delivers Full-Service Temp Kitchen for University of FL

The climate-controlled structure is divided into two main areas by an interior walk-through divider. Double glass doors provide entry into the dining and buffet area. This area includes glass walls, décor, signage, tables, chairs, and buffet stations. Behind the buffets, another entrance leads into a fully operational full-service kitchen.

University of Florida Research Demonstrates Significant Tomato Results with Verdant Technologies

August 24, 2022 Verdant Technologies

A recent study by the University of Florida Institute of Food and Agricultural Science (UF-IFAS) found the shelf-life of grape tomatoes can be dramatically improved using an innovative postharvest solution by Verdant™Technologies. The research team, led by Dr. Steven A. Sargent, conducted a variety of tests on grape tomatoes, examining the firmness, color, weight retention, and decay of tomatoes treated with Verdant’s HarvestHold Fresh®. Upon completion of the study, HarvestHold Fresh demonstrated measurably significant benefits compared to the untreated control.

Total Quality Management Research Guides Postharvest Quality Success

Flower losses of 20 – 30% are reported as flowers move from growers to retail outlets and to consumers. High quality, long-lasting flowers are among the highest priorities when consumers make floral purchases. Imagine the impact on your profit if you could reduce your shrink to 5% or less. Well, you can! Care and handling research in the U.S., Europe, Israel, and other countries has provided guidelines for maintaining long lasting flowers.

University of Florida Athletic Association Partnering With a Family-Owned Sausage Company

The University of Florida’s Athletic Association on Wednesday announced it is now partnering with Conecuh Sausage, a family-owned business that has been in operation since 1947. 

New Study Shows Why Strawberries Must Keep (Their) Cool

Right about now, if you eat a Florida strawberry, odds are it’s going to taste oh-so-good. Experts stress the word “should” because, to ensure the fruit is at peak form, you’re not supposed to break what’s called the “cold chain,” says Jeff Brecht, a UF/IFAS horticultural sciences professor and Extension specialist.