Evaluation and Maintenance of Flavor, Nutritional and Other Quality Attributes of Fresh and Fresh-Cut Produce
Food Quality Laboratory
Project Number: 1245-43440-004-00
Start Date: Jun 02, 2010
End Date: Jun 01, 2015
1. Evaluate the effects of pre-harvest production and post-harvest processing and storage treatments on fruit flavor, maintenance and/or enhancement in diverse accessions and breeding lines of Capsicum pepper, Malus sieversii apple, and blueberries; determine underlying molecular mechanisms controlling flavor quality.
2. Evaluate technologies to maintain the quality and marketability of fresh and fresh-cut produce through integrated microbiological and physiological approaches and innovations in post harvest handling, sanitation, and modified atmosphere packaging technology.
Mature produce from 30 to 240 accessions of non-cultivated and/or cultivated accessions of Capsicum peppers, Malus sieversii apple, and rabbiteye blueberry will be evaluated for flavor and nutritional quality-related substances using established gas chromatography, liquid chromatography and sensory methods and for shelf stability and overall marketability. Additional species to be studied include lettuce, tomatoes, strawberries, raspberries, and assorted microgreens.