Project Number: 6034-41430-006-02-S
Project Type: Specific Cooperative Agreement
Start Date: Jun 1, 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.