Characterization and Manipulation of the Color of Fresh Citrus Fruit Especially Regarding to Improve Fruit Appearance under Hlb Disease
Citrus and Other Subtropical Products Research
Project Number: 6034-41430-006-02
Specific Cooperative Agreement
Start Date: Jun 01, 2014
End Date: Dec 31, 2016
1. Characterize color development of orange under HLB disease;
2. Investigate the efficacy of ClO2 on reducing spoilage and improving safety and shelf-life in fresh produce; and
3. Determine natural and food grade dyes which are compatible l with fruit peel and citrus coatings.
1) Analyze color components and related metabolic activities in fruit which influence peel color and in flavedo; 2) observe changes of color and decay in the presence of added sanitizers such as chlorine dioxide in fruit under degreening process; and 3) determine chemical and biological features of natural dyes and develop formulations for citrus dyes to apply to fresh citrus fruit.