Boosting phytochemicals without reducing harvests

Fruits and vegetables contain healthy phytochemicals, small molecules that plants make. Increasing phytochemicals in plants boosts thieir nutritional value but usually creates a dilemma, smaller harvests.
Jeongim Kim, biochemical geneticist at the University of Florida, explains how her lab studies the production of these plants and a clue they found to solve that dilemma.
Video produced by Emily Alvarez in partnership with UF/IFAS Department of Agricultural Education and Communication.