Researchers from the University of Maryland have developed a novel method for reducing reactive polysulfides in vegetables to improve their nutritional and sensory properties. This method could potentially increase the shelf life of vegetables, reduce food waste, and improve the quality and taste of fresh produce. In their study, the researchers showed that by controlling the amount of reactive polysulfides in vegetables, they were able to reduce the amount of sulfur-containing compounds that can lead to unpleasant odors and bitter tastes. Additionally, they found that this method also improved the nutritional quality of the vegetables. This is an exciting development as it could help to reduce food waste, improve consumer satisfaction, and ultimately help to make fresh produce more nutritious and enjoyable to eat.

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source: Phys.org