Location: Fruit and Tree Nut Research
Project Number: 6042-30500-001-006-A
Project Type: Cooperative Agreement
Start Date: Sep 22, 2025
End Date: Sep 30, 2026
Objective:
1. Investigate various methods of pasteurization for the ability to protect pecans from microbial contamination.
2. Monitor food safety following pasteurization methods using molecular and non-molecular methods.
3. Explore various novel non-thermal intervention methods (pulsed UV light, essential oils) to reduce pathogens and extend the shelf-life and quality of pecans in storage.
4. Evaluate the quality of pecans following application of non-thermal technologies.
Approach:
Efficient and safe pecan processing is critical to the pecan industry for fostering economic stability and growth. The potential for microbial contamination during or post-processing warrants the development of mechanisms that will ensure food safety. Thus, the overall goal of this project is to conduct research toward improving pecan food safety through pasteurization or novel non-thermal technologies.