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United States Department of Agriculture

Agricultural Research Service

Research Project: NEW TECHNOLOGIES TO PROCESS VALUE-ADDED, HEALTHY FOODS FROM FRUITS AND VEGETABLES

Location: Healthy Processed Foods Research

Title: ARS Grape Quality Research Update

Author
item McHugh, Tara

Submitted to: ARS Grape and Wine Industry Workshop
Publication Type: Proceedings
Publication Acceptance Date: July 12, 2007
Publication Date: July 12, 2007
Citation: Mc Hugh, T.H. 2007. ARS Grape Quality Research Update. 2007. ARS Grape and Wine Industry Workshop Proceedings, 31-34.

Interpretive Summary: Grape quality is very important to grape growers and consumers. ARS works on a variety of research projects related to improving the quality of grapes and grape products. Some of this research focuses on improving the healthfulness of grape products. Additional research identifies the health-promoting compounds in grape products; and more research attempts to improve the quality of processed grape products.

Technical Abstract: In ARS much of the research on grape quality is overseen by National Program 306, entitled Quality Preservation, Characterization and Enhancement and New Processes, New Uses and Value-Added Foods. The mission of the Processed Foods Research Unit at the Western Regional Research Center in Albany, CA, is to enhance the marketability and healthfulness of agricultural commodities and processed products such as cereal grains, legumes, fruits and vegetables through food processing and biotechnology. We are located at one of four regional research centers in ARS and one of over 100 individual research locations in ARS. One of the reasons why we are interested in improving grape and wine quality is to improve human health. Our research has focused on development of novel processing technologies that offer tremendous potential to improve delivery of fruits and vegetables to consumers. In particular, we are interested in exploring the effects of processing on various phytonutrients in grapes and other fruits and vegetables in terms of their concentration and bioavailability. Sensory quality evaluations are also an important part of our program because we recognize the critical nature of sensory acceptability to the transfer of any technology into the marketplace. This report summarized our research accomplishments to-date and future research plans related to grape product quality.

Last Modified: 9/22/2014
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