Cut fruits often turn brown after exposure to air due to a natural chemical reaction. Learn why this happens, whether browned fruit is safe to eat, and how to slow discolouration.

Deep in the forests of northern and northeastern Thailand, a strange little fungus pushes up through the leaf litter each wet ...

Learn how gene editing keeps sliced bananas yellow longer, and what England’s approval means for bringing the fruit to ...

Avocados can be tricky to catch at just the right time. They can be hard one day, only to become soft and brown a few days ...

A dose of just 3 kilograys of electron beam radiation is enough to eliminate the most dangerous foodborne pathogens lurking ...

UK regulators have granted precision-bred status to a gene-edited banana designed to resist the browning that normally follows bruising or cutting, moving the fruit a step closer to British ...

“Our first-quarter results reflect both the current point in the conventional shell egg cycle and the continued evolution of Cal-Maine Foods' earnings model. Conventional Shell Egg pricing remains ...

A chemical reaction that's vital to a range of commercial and industrial goods may soon be initiated more effectively and less expensively. A chemical reaction that's vital to a range of commercial ...

Strong winds that moved through the Crofton area a few weeks ago left fields with significant damage. Green snap and lodging ...