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ARS Home » Northeast Area » Beltsville, Maryland (BARC) » Beltsville Agricultural Research Center » Food Quality Laboratory » People & Locations » Jorge Fonseca
Jorge Fonseca
Food Quality Laboratory
Research Leader

Phone: (301) 504-5277
Fax:
Room 116

10300 BALTIMORE AVENUE
BLDG 002 BARC-WEST
BELTSVILLE, MD 20705

(Employee information on this page comes from the REE Directory. Please contact your front office staff to update the REE Directory.)

Projects
Reducing Postharvest Loss and Improving Fresh Produce Marketability and Nutritive Values through Technological Innovations and Process Optimization
In-House Appropriated (D)
  Accession Number: 438414
Controlled Environment Approaches for Optimizing Microgreen Plant Growth and Nutritional Value
Memorandum of Understanding (M)
  Accession Number: 439353
Evaluation of Carboxamide Derivatives to Suppress Potato Sprouting as an Alternative to Current Dormancy Promoting Chemistries
Non-Assistance Cooperative Agreement (S)
  Accession Number: 440429

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Charting the future of e-grocery: An evaluation of the use of digital imagery as a sensory analysis tool for fresh fruits Reprint Icon - (Peer Reviewed Journal)
Fonseca, J.M., Luo, Y., Park, E., Trouth, F.J. 2021. Charting the future of e-grocery: An evaluation of the use of digital imagery as a sensory analysis tool for fresh fruits. ACS Applied Materials and Interfaces. 7(9): 262. https://doi.org/10.3390/horticulturae7090262.
Phenotypic characterization and inheritance of browning on cut surfaces of stems and leaf ribs of romaine lettuce Reprint Icon - (Peer Reviewed Journal)
Peng, H., Luo, Y., Teng, Z., Zhou, B., Bornhorst, E.R., Fonseca, J.M., Simko, I. 2021. Phenotypic characterization and inheritance of enzymatic browning on cut surfaces of stems and leaf ribs of romaine lettuce. Postharvest Biology and Technology. 181. Article 111653. https://doi.org/10.1016/j.postharvbio.2021.111653.
Phenotypic and genetic characterization of stem and rib browning in romaine lettuce - (Abstract Only)
Peng, H., Luo, Y., Teng, Z., Zhou, B., Bornhorst, E.R., Fonseca, J.M., Simko, I. 2021. Phenotypic and genetic characterization of stem and rib browning in romaine lettuce. American Society for Horticultural Science Annual Conference, August 5-9, 2021, Denver, Colorado.
Delivering the goods: Fungal secretion modulates virulence during host-pathogen interactions Reprint Icon - (Peer Reviewed Journal)
Bradshaw, M., Bartholomew, H., Fonseca, J.M., Gaskins, V.L., Prusky, D., Jurick II, W.M. 2021. Delivering the goods: Fungal secretion modulates virulence during host-pathogen interactions. Fungal Biology Reviews. 36:76-86. https://doi.org/10.1016/j.fbr.2021.03.007.
The good, the bad and the ugly: mycotoxin production during postharvest decay and their influence on tritrophic host-pathogen-microbe interactions Reprint Icon - (Review Article)
Bartholomew, H.P., Bradshaw, M., Fonseca, J.M., Jurick II, W.M. 2021. The good, the bad and the ugly: mycotoxin production during postharvest decay and their influence on tritrophic host-pathogen-microbe interactions. Frontiers in Microbiology. 12:1-12. https://doi.org/10.3389/fmicb.2021.611881.
Sensory and physicochemical properties of whole wheat salted noodles under different preparations of bran Reprint Icon - (Peer Reviewed Journal)
Sim, E., Park, E., Ma, F., Baik, B.V., Fonseca, J.M., Delwiche, S.R. 2020. Sensory and physicochemical properties of whole wheat salted noodles under different preparations of bran. Journal of Cereal Science. 96(1):Article 103112. https://doi.org/10.1016/j.jcs.2020.103112.