METABOLOMIC AND MICROBIAL PROFILING OF TROPICAL/SUBTROPICAL FRUITS AND SMALL FRUITS FOR QUALITY FACTORS AND MICROBIAL STABILITY

1. Evaluate the effect of genetics on microbial stability and composition of flavor and healthful compounds - sugars, acids, volatiles, carotenoids, total phenolics, pectin and fiber ¿ in citrus, tomato, and subtropical-bred small fruit breeding lines. 2. Relate chemical composition to sensory flavor and pathogen resistance data from Objective 1 to determine which compounds are important for flavor or have anti-microbial properties. a) Modeling for quality evaluation. b) Modeling for shelf life as limited by decay and identify natural compounds with antimicrobial activity. 3. Develop pre- and postharvest treatment protocols for reducing specific decay pathogens using sanitizers, antimicrobials, such as plant (including citrus) essential oils, with or without coatings and/or other surface treatments and storage atmospheres to minimize postharvest losses and maximize shelf life of the of citrus, tomato, berries and select tropicals for both intact and fresh-cut products. a) Pre-harvest treatments to reduce postharvest pathogens and to enhance postharvest quality. b) Postharvest treatments to prevent decay and transference of fruit surface microbes.