Posts Tagged: Diane Nelson
Hats off to the communicators affiliated with the University of California, Davis, and the UC Agriculture and Natural Resources (UC ANR) for their...
Kira Olmos, 5, of Winters reacts to her first encounter with a stick insect at a Bohart Museum of Entomology open house. This candid image won a silver award in the ACE competition. (Photo by Kathy Keatley Garvey)
A feature story on UC Davis staff academic advisor Elvira Galvan Hack (pictured) won a silver award in the ACE competition. The article, by Kathy Keatley Garvey, traced her success story. (Photo by Kathy Keatley Garvey)
Western IPM Center's Steve Elliott won a silver award for his piece on "IPM in Yellowstone."
Diane Nelson of the UC College of Agricultural and Environmental Sciences won a bronze award for her piece on "Can Science Save Citrus?"
"The purpose of our project is to improve the flavor quality of fruits and vegetables that are available to consumers. With the ultimate goal of getting people to eat more," co-project leader Beth Mitcham told an ABC-affiliated reporter. Mitcham is a UC Davis Cooperative Extension post harvest pomologist.
The TV story was broadcast in Sacramento, Fresno and on the CNN website. Articles also appeared on the Sacramento Bee blog 'Appetizers' and in the Central Valley Business Times. The Sacramento Fox affiliate - KTXL Channel 40 - placed a story on its website and interviewed Mitcham in the studio during its morning program.
The story was originally written up by Diane Nelson of the UC Davis Plant Sciences Department for the UC Food Blog.
The Specialty Crops Research Initiative (SCRI) work began about a year ago. The researchers are studying the challenges growers, packers and shippers face in getting crops from the field to the market in a condition shoppers will buy. Slowing down the ripening process, changing handling procedures and determining how produce flavor is affected by harvest are are issues to be examined.
The ABC news story showed a researcher slicing samples of pears in a lab.
"What we want to do with these pears is we want to understand a bit more about their ripening biology," he said. "How they change from green to this lovely yellow, ripe, flavorful product."
Beth Mitcham at a farmers market.