ATHENS — Agricultural producers around the world are constantly faced with risks to their crops from disease, weather and pests, but even more losses occur after crops are harvested. In fact, nearly a third of all the food produced worldwide — approximately 1.3 billion tons — is lost to food wastage each year.

Angelos Deltsidis, assistant professor in post-harvest physiology in the University of Georgia College of Agricultural and Environmental Sciences, investigates how pre-harvest factors and post-harvest treatments affect the quality of fresh produce. He said he hopes to use this information to develop methods of preserving produce quality as it travels from the field to the kitchen.

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Maria M. Lameiras is a managing editor with the University of Georgia College of Agricultural and Environmental Sciences.

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