INTEGRATED APPROACH TO QUALITY MAINTENANCE AND EVALUATION OF INTACT AND FRESH-CUT PRODUCE

Develop novel or alternative postharvest systems to maintain quality of intact and fresh-cut fruits and vegetables with consideration of cultivar selection, physical and sensory characteristics, physiology, pathology, food safety, and produce responses to non-chemical and GRAS (Generally Regarded As Safe) treatments. Apple, melon, pepper, squash, tomato, and potentially other products will be evaluated. Develop new or improved instrumental quality measurements after elucidating the relationships between physical and sensory characteristics of intact and fresh-cut products.