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National Agricultural Library
U.S. Department of Agriculture
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  4. ENHANCED FRUIT AND FRUIT PRODUCT QUALITY USING ANALYTICAL/SENSORY METHODS TO IMPROVE PROCESSING

ENHANCED FRUIT AND FRUIT PRODUCT QUALITY USING ANALYTICAL/SENSORY METHODS TO IMPROVE PROCESSING

Objective

Develop and evaluate fruit juice products from milder processing methods for quality improvement to help U.S. processors compete in a global market. Develop new techniques for evaluating citrus, tomato, and other fruit and their products. Determine sensory thresholds on flavor compounds and correlate information from sensory panels with quantitative data to help industry provide higher quality products and help the fresh fruit industry select high flavor cultivars and postharvest storage

Investigators
Baldwin, Elizabeth
Institution
USDA - Agricultural Research Service
Start date
2000
End date
2004
Funding Source
Agricultural Research Service
Project number
6621-41440-002-00D
Accession number
403204
Commodities
Produce
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