Scientists at HRI are conducting a four-year Defra-funded study into the factors affecting the shelf life of broccoli. The study is considering cultural methods of extending the vegetable's life by attempting to identify and investigate the genes and compounds responsible for longevity.
Project leader David Pink said: 'Ultimately we hope the work being carried out at HRI will allow plant breeders to develop new varieties that retain their looks, flavour and nutrients for longer.' With broccoli now the UK's most popular brassica, this research has long-term commercial implications for producers. In the past decade the value of broccoli has more than doubled to £45 million, but a short shelf-life of two to three days may be preventing a further increase.
Additional research at HRI is considering a new peat-substitute product for the growing of mushrooms.
The UK commercial horticulture industry is a major user of peat, and annually uses around 250,000 metres cubed for growing the crop.
However, with increased public and environmental pressure against the destruction of peat boglands, Defra and the mushroom industry have provided £350,000 to fund research into alternatives.
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