Concerns about the risk of dangerous bacteria in non-pasteurized apple cider could be alleviated with a newly approved technique using ozone. He's working on a proposal to study the idea. Yousef is with the Department of Food Science and Technology . He spoke Feb. 6 at the Ohio Fruit and Vegetable Growers Congress in Toledo. His colleagues on the proposal are Joe Scheerens and Diane Miller , Department of Horticulture and Crop Science, and Ann Christy , Department of Food, Agricultural, and Biological Engineering.
Fresh raspberries are traditionally a summer and fall fruit.
By growing raspberries in the greenhouse, growers can supply them when there's little or no competition, said Tom Wall. He's studying how to do this in Ohio. Wall works at the Piketon Research and Extension Center , where he has some 300 raspberry plants under glass. He spoke Feb. 5 at the Ohio Fruit and Vegetable Growers Congress in Toledo. Scientists with the lab found that kernel shriveling, not size, has a greater effect on the quality of flour, and thus the quality of baked goods.