OSU Researcher Discovers Element in Blueberry Leaves that Adds to Shelf Life, Health Benefits
A scientist at Oregon State University has discovered a substance in blueberry leaves that increases the fruit’s shelf life and antioxidant value. OSU scientists have teamed together with a research group in China, and determined that the usually wasted leaves contain an element that delays decay and retains water. The berries are typically coated in a waxy ingredient and must be washed after purchase, but this new development suggests that they will be ready-to-eat. The leaves also contain a high level of antioxidants, adding to their nutritional value.