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How do pistachio shells split? With Shuxiao Zhang and Georgia Drakakaki

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Manage episode 494396819 series 2328639
Content provided by Phoebe Gordon, University of California, and Natural Resources. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Phoebe Gordon, University of California, and Natural Resources or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

We know pistachios, and we love to eat them. Despite pistachio ice cream being the objectively best way to consume this nut , the majority of pistachios are sold in-shell. Have you ever wondered how those shells split? In this episode, Phoebe sits down with Shuxiao (Susan) Zhang and Georgia Drakakaki, two of the authors of a recently published study on the mechanisms behind pistachio shell splitting. They discuss how the cells of a shell enable splitting, whether kernel size really does impact split percentage, and why Golden Hills has a higher split percentage than Kerman.

Come to an upcoming extension meeting!

In the Sacramento Valley:

North Sac Valley Groundwater and SGMA is on Tuesday, June 24

Save the date for Prune Research Tour Part 2 on Tuesday, July 15

The views, thoughts, and opinions expressed are the speaker’s own and do not represent the views, thoughts, and opinions of the University of California. The material and information presented here is for general information purposes only. The "University of California" name and all forms and abbreviations are the property of its owner and its use does not imply endorsement of or opposition to any specific organization, product, or service.

Follow us on Twitter! @SacOrchards and @SJVtandv

Thank you to the Almond, Pistachio, Prune, and Walnut Boards of California for their kind donations. Thank you to Muriel Gordon for the music.

  continue reading

107 episodes

Artwork
iconShare
 
Manage episode 494396819 series 2328639
Content provided by Phoebe Gordon, University of California, and Natural Resources. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Phoebe Gordon, University of California, and Natural Resources or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

We know pistachios, and we love to eat them. Despite pistachio ice cream being the objectively best way to consume this nut , the majority of pistachios are sold in-shell. Have you ever wondered how those shells split? In this episode, Phoebe sits down with Shuxiao (Susan) Zhang and Georgia Drakakaki, two of the authors of a recently published study on the mechanisms behind pistachio shell splitting. They discuss how the cells of a shell enable splitting, whether kernel size really does impact split percentage, and why Golden Hills has a higher split percentage than Kerman.

Come to an upcoming extension meeting!

In the Sacramento Valley:

North Sac Valley Groundwater and SGMA is on Tuesday, June 24

Save the date for Prune Research Tour Part 2 on Tuesday, July 15

The views, thoughts, and opinions expressed are the speaker’s own and do not represent the views, thoughts, and opinions of the University of California. The material and information presented here is for general information purposes only. The "University of California" name and all forms and abbreviations are the property of its owner and its use does not imply endorsement of or opposition to any specific organization, product, or service.

Follow us on Twitter! @SacOrchards and @SJVtandv

Thank you to the Almond, Pistachio, Prune, and Walnut Boards of California for their kind donations. Thank you to Muriel Gordon for the music.

  continue reading

107 episodes

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