1. Evaluate the effects of pre-harvest production and post-harvest processing and storage treatments on fruit flavor, maintenance and/or enhancement in diverse accessions and breeding lines of Capsicum pepper, Malus sieversii apple, and blueberries; determine underlying molecular mechanisms controlling flavor quality. 2. Evaluate technologies to maintain the quality and marketability of fresh and fresh-cut produce through integrated microbiological and physiological approaches and innovations in post harvest handling, sanitation, and modified atmosphere packaging technology.
EVALUATION AND MAINTENANCE OF FLAVOR, NUTRITIONAL AND OTHER QUALITY ATTRIBUTES OF FRESH AND FRESH-CUT PRODUCE
Objective
Investigators
Luo Y
Institution
USDA - Agricultural Research Service
Start date
2010
End date
2015
Funding Source
Project number
1245-43440-004-00D
Accession number
419750
Categories
Commodities