ATHENS — The COVID-19 crisis has put supply chain issues at the forefront of food production and packaging concerns. Researchers at the University of Georgia investigated a potential solution for extending the shelf life of blueberries by exposing blueberries to blue light during storage.

Led by horticulture doctoral candidate Yi-Wen Wang, the study, recently published in the journal Horticulturae, suggested that blue light has no effect on fruit quality or disease development in ripe blueberries during their post-harvest cold storage.

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Isabella Kerbers is an undergraduate student in the CAES Department of Agricultural Leadership, Education and Communication.

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