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    Science seeks to serve up softer avocados

    Article obtained from Photonics RSS Feed.

    Avocados are one of the most popular and versatile fruits today, and spreading them on toast is much easier than deciding when they’re ripe and ready for sale.

    Can avocado science serve up more ripened fruit? Cranfield University professors Sandra Landahl and Leon Terry are adapting laser Doppler vibrometry to the task. Courtesy of Cranfield University.
    The Waste and Resources Action Programme’s 2011 “Fruit and Vegetable Resource Maps” report estimates that almost a third of avocados are lost in the supply process in the United Kingdom, with about 2.5% to 5% lost as retail waste. More concerning is that today, avocado enthusiasts everywhere remain at risk of trying to convert rock-hard fruit into…

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    Sep, 02 2020 |

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