IMPROVING THE SENSORY QUALITY AND SHELF LIFE OF FRESH-CUT FRUIT PRODUCTS

Develop cutting methods to control wound signals as a means of preventing degradative actions that affect cut fruit sensory quality and shelf life. Develop methods to retard post-cutting biochemical and physiological actions that negatively affect fruit sensory quality and shelf life. Correlate cut fruit quality biochemically with sensory evaluations, and develop markers for rapidly assessing cut fruit quality.