Focal Point on Sustainable Fruit and Functional Components in China

Most governments recommend that people eat plenty of fruit and vegetables, yet few people hit healthy quotas. Chinese scientists hope to tackle that problem while protecting the environment.

The growing promise of sustainable, functional fruit.

Scientists are developing methods to utilize every part of citrus fruits to provide useful new products while also helping to protect the environment.

The nutritional value of berries can be lost during processing, transport and digestion. Chinese agricultural scientists are developing solutions to prevent this.

Efficient and sustainable processing is needed to prolong the post-harvest life of citrus fruit and maximize yields, before it hits the supermarket shelves.

New processing methods developed by scientists in China could make the common tomato even more accessible and nutritious.

Guizhou cactus pears are packed with antioxidants, but taste bitter. Tests, including with an artificial nose and tongue, suggest fermentation offers a sweet solution.