Blueberries are commonly called a “superfood” for their rich antioxidant qualities. They’re healthy, delicious, and add a beautiful pop of color to a meal or snack. That beautiful color is caused by a pigment called anthocyanin and Food Systems Research Center PhD Fellow is digging into the science behind the berry.
Blueberries are the second most popular berry in the United States, and they grow very well in New England. Farmers often treat blueberry plants with mycorrhizal fungi, which form beneficial relationships with the roots of most plants, enhancing nutrients and water uptake.
between the roots and the fungi influence aboveground floral and fruit traits that are of importance to farmers, especially their beautiful blue color and antioxidant levels. Through her work, Nnadi aims to provide farmers with insights into whether using mycorrhizal fungi can enhance fruit quality and what specific impacts this treatment may have towards sustainable farming.
FSRC PhD Fellows engage in meaningful research across a broad spectrum of Vermont and global food systems. Their transdisciplinary studies represent the diversity of food systems, addressing aspects ranging from agricultural practices to human nutrition to the management of food waste.
