CHEMICAL, SENSORY AND MICROBIOLOGICAL EVALUATION OF ACIDIFIED, FERMENTED AND MINIMALLY PROCESSED VEGETABLES

The objective of this cooperative research project is to develop improved processing technologies for cucumbers, peppers, cabbage, and sweetpotatoes that will benefit growers and processors in the U.S. Specific areas of interest will be: (1) to determine procedures to assure microbiological stability of new processing techniques for extending shelf life of vegetables and (2) to determine the effects of processing and storage on the flavor and textural quality of vegetables.