Project Number: 6435-44000-068-00
Start Date: Feb 11, 2005
End Date: Nov 30, 2009
The overall approach is to determine the effects of processing, handling, and storage of cut fruits on the generation and loss of sensory attributes. Methods will be developed to control wound signals by controlling turgor pressure loss during processing. One process will involve peeling and cutting of the fruit while submerged in solutions such as calcium, nicotinamide, naicinamide, and salicylic acid derivatives. Methods will also be developed to extend fresh-cut fruit shelf life by altering wound signals using ultraviolet radiation and by heat treatment. Additionally, methods will be developed to retard post-cutting biochemical and physiological actions that negatively affect fruit sensory quality and shelf life. The approach will be to identify processing aids that will improve product sensory quality and shelf life either in combination with established processing aids, such as, calcium and ascorbic acid, or when used individually. Assessment of fresh-cut fruit quality for all treatments will be conducted via physiological and biochemical measurements, and by sensory evaluations.