U of G Prof. Jayasankar Subramanian was featured on TVO’s The Agenda with Steve Paikin on Oct. 19 at 8 p.m. and 11 p.m.

A professor in the Department of Plant Agriculture, he discussed how a U of G research team studies ways to extend the shelf life of fruit. He talked about the naturally occurring chemical hexanal, commonly used in the flavour industry, that could prevent rotting and spoiled fruit.

Subramanian studies biotechnology, fruit breeding and post-harvest processes.

Related posts:

  1. For Younger-Looking, Fresher-Tasting Fruit, Use Hexanal
  2. Hexanal Cuts Post-Harvest Apple Spoilage, Say U of G Researchers
  3. 18 Years in the Making, New Fruit Varieties Coming to Market
  4. U of G Researcher Developing Earlier, Tastier Ontario Peaches