UC experts have published “Olive: Production Manual for Oil,” the first U.S. guide for oil olive growers. Covering pruning, irrigation, and harvest timing, the book helps California producers enhance quality and compete in the global market.
UC Davis research reveals how postharvest handling and cold storage impact tomato flavor at the molecular level. Findings may help optimize storage, reduce food waste, and improve fruit quality for growers and consumers.
A new method using firmness measurements helps growers pick plums at peak ripeness, improving flavor and reducing postharvest damage. UC Davis expert Carlos Crisosto’s research offers guidelines for better fruit quality and consumer satisfaction.
UC Cooperative Extension specialist Louise Ferguson used her Webster Award to launch a leadership program for early career women faculty, helping them build self-awareness, peer networks, and tools for career advancement.
New UC Davis research shows winter cover crops don’t reduce soil moisture, countering water-use concerns. This supports sustainable farming and urges updates to groundwater models that may unfairly penalize growers.
UC Davis scientists Carlos Crisosto and Thomas Gradziel have co-authored Peach, a new global handbook covering everything from orchard management to postharvest care. The guide aims to help growers boost quality and profits.
UC Davis has named Mitchell Feldmann as assistant professor and future lead of its renowned Strawberry Breeding Program. Feldmann will use genetics and advanced technology to speed the development of resilient, flavorful varieties.
Louise Ferguson and fellow editors published The Fig: Botany, Production and Uses, a comprehensive book on fig cultivation, history, and market growth. It covers everything from fig varieties to postharvest techniques, boosting sector growth.
Each year, roughly 25 percent of the fruits and veggies produced across the globe are lost due to fungal diseases. In fleshy fruits, like tomatoes, this issue is more pronounced, especially as they ripen. Researchers from the Blanco Lab at the University of California, Davis, in collaboration with researchers from University of Nottingham, have demonstrated how susceptibility factors that accumulate during the ripening process promote infection by fungal pathogens.
