FOOD SAFETY, WASTE MINIMIZATION, AND VALUE ENHANCEMENT OF FERMENTED AND LIGHTLY PROCESSED VEGETABLES

(1) To develop methods to prevent growth of pathogenic and spoilage microorganisms in minimally preserved, brined, and fresh-cut refrigerated vegetables. (2) To develop methods for the fermentation/acidification/ minimal processing/restructuring of vegetables that will result in improved product quality and reduction in chloride and organic wastes. (3) To increase efficiency and competitiveness in the bulk preservation of U.S. grown vegetables such as cucumbers, cabbage, peppers, sweetpotatoes, etc.