{"id":1049,"date":"2019-07-18T15:40:05","date_gmt":"2019-07-18T19:40:05","guid":{"rendered":"https:\/\/its-cuthemedev1.carleton.ca\/foodscience\/?p=1049"},"modified":"2025-08-18T10:53:58","modified_gmt":"2025-08-18T14:53:58","slug":"three-students-work-to-prevent-mold-on-blueberries","status":"publish","type":"post","link":"https:\/\/carleton.ca\/foodscience\/2019\/three-students-work-to-prevent-mold-on-blueberries\/","title":{"rendered":"Food Science students research the use of good bacteria to prevent mold on blueberries"},"content":{"rendered":"\n
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\n Food Science students research the use of good bacteria to prevent mold on blueberries\n <\/h1>\n \n \n <\/header>\n\n <\/div>\n\n <\/div>\n\n <\/div>\n<\/section>\n\n\n\n
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Blueberries are nutritious, containing numerous vitamins, minerals, and phenolic antioxidants. They are also prone to spoilage by molds. Research by three students from ÐÓ°ÉÔ­´´ University\u2019s Food Science program found that beneficial bacteria could reduce or stop the growth of some molds on blueberries during storage.<\/p>\n\n\n\n

“Bacillus<\/em> and Pseudomonas<\/em> spp. provide antifungal activity against gray mold and Alternaria<\/em> rot on blueberry fruit”.  <\/span><\/p>\n\n\n\n

Click here<\/a> for the article. <\/span><\/p>\n\n\n\n

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Blueberries are nutritious, containing numerous vitamins, minerals, and phenolic antioxidants. They are also prone to spoilage by molds. Research by three students from ÐÓ°ÉÔ­´´ University\u2019s Food Science program found that beneficial bacteria could reduce or stop the growth of some molds on blueberries during storage. “Bacillus and Pseudomonas spp. provide antifungal activity against gray mold and Alternaria rot on […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[1],"tags":[],"class_list":["post-1049","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"acf":{"cu_post_thumbnail":"news-3"},"_links":{"self":[{"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/posts\/1049","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/comments?post=1049"}],"version-history":[{"count":4,"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/posts\/1049\/revisions"}],"predecessor-version":[{"id":2149,"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/posts\/1049\/revisions\/2149"}],"wp:attachment":[{"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/media?parent=1049"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/categories?post=1049"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/carleton.ca\/foodscience\/wp-json\/wp\/v2\/tags?post=1049"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}