- Author: Jeannette E. Warnert
Published on: May 21, 2009
Scientists from Cooperative Extension programs at Rutgers University, University of Arizona and University of California worked collaboratively on lettuce field trials that have shown applying a protein to lettuce can reduce the risk of bacterial contamination, according to a story in The Packer. The work also shows that the treatment prolongs the shelf life of processed lettuce used in bagged salads.
The naturally occurring protein the researchers are studying, harpin, triggers a natural defense mechanism in plants, something like the broad spectrum...
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