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<p>(1) development of the most acceptable value-added agricultural wine from overripe watermelon; </p>
<p>(2) optimization of processes using HHP, to stabilize the natural flavor and color of watermelon juice processed to reach a 5-log reduction in microbial counts; </p>
<p>(3) selection of commercial yeasts that provide the most acceptable flavor of agricultural wine made from overripe watermelons; </p>
<p>(4) development of sulfite-free watermelon agricultural wine using HHP; </p>
<p>(5) characterization of quality (physical, chemical, sensory, and microbiology) of processed watermelon juices and agricultural wines; </p>
<p>(6) development of flavor indices of watermelon juices processed from marketable watermelons and agricultural wines processed from overripe watermelons by different processing methods (using additives and HHP); </p>
<p>(7) transferring of successful technology know-how by developing outreach and extension programs for watermelon producers, produce markets, and small businesses; and </p>
<p>(8) increasing the pool of well trained product development scientists, food engineers, sensory scientists, statisticians, and flavor chemists, and in particular increasing the participation of minorities and women in the field. </p>
<p>The overall goal of this project is to enhance uses of excess watermelons which cannot be marketed as fresh produce. Successful outcomes will enhance uses of watermelon as value-added health and wellness products. High lycopene single strength watermelon juice and overripe watermelon will be processed into agricultural wines, and these products will enhance and strengthen MD agriculture and rural communities and the UMES-FDST program. This project will motivate minority graduates to undertake higher education in food and agriculture science and pursue research-oriented careers. The successful outcomes will build up students confidence and is expected to improve their potential to be come a multidiscipline researchers and to be able to work in academia, government, and/or private industry. Project funds will reinforce research capacities of the UMES-FDST program, which subsequently will train minority students and will create workforce diversity at the regional and state levels. Ultimately, this project will enhance the capacity to advance productivity in research, technology development and transfer; contribute to an enhanced quality of life in rural communities; and facilitate sustainable domestic and national economic development. Measurable outcomes include consumer acceptance and purchase intent, research publications, outreach extension training workshops to interested farmer markets and/or watermelon growers</p>
<p>Non Technical Summary:<br/>
According to NASS, watermelons rank as the second largest fresh vegetable acres harvested in the State of Maryland after sweet corn. Harvest dates of watermelon starts from mid July until after mid September. Watermelons that are not picked are normally on the farm, decomposed, and dried. Decomposing watermelons dumped on the field attract flies and insects, which can be carriers for many diseases. They are also environmental problems until the weather gets cold and the waste dries out. The project prepares students for successful careers and life-long learning through research experiences. Outreach activities in this project place heavy emphasis on enhancing the safety, quality, and supplies of food within our region. The project provides science-based knowledge and technologies to generate new or improved high-quality products and processes to expand market for agricultural sector.