 From the Ag Information Network, this is your agribusiness update. Some 30% of harvested fruits and vegetables worldwide are never eaten due to damage, spoiling, or appearance. Now researchers at UC Davis are studying ways to extend shelf life and to help California tomato growers avoid post-harvest crop loss. Newly published research examines changes in tomatoes at the molecular level, and the findings may help establish optimal tomato handling and storage guidelines to reduce loss and food waste.