Greenlighting Fruit Studies

摘要

Michigan State University's Project GREEEN is funding research into saving water in cherry cooling, as well as new markets for fresh peach culls. IHINGS may be looking up for fruit growers in Michigan, thanks to research programs supported by fundingfrom Michigan State University's Project GREEEN (Generating Research and Extension to meet Economic and Environmental Needs). One project involves new cherry cooling techniques designed to reduce water use and improve fruit quality, while the other is designed to develop new marketing opportunities for fresh-market peach culls. Michigan's tart cherry industry has been looking for ways to maximize water efficiency, according to Phil Korson of the Cherry Marketing Institute. Recently, some growers have turned to using mechanical water chillers to soak cherries in water much cooler than the well water typically used. Not only does this make the cherries firmer, it can also reduce water use because the chilled water can be recirculated.