Researchers study plant chemicals to stop food from spoiling

Argus picture.jpg

In developing countries, more than 40 percent of food is lost between harvest and the market. This is a particular problem in countries with high heat and humidity where microbes thrive.

Argus Neto, a doctoral student from Brazil, is a visiting researcher in the School of Packaging at Michigan State University. He is trying to use the gases that plants make to fight microbes that make food spoil.

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