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National Agricultural Library
U.S. Department of Agriculture
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  4. Quality and Safety of Fresh-cut Vegetables and Fruits

Quality and Safety of Fresh-cut Vegetables and Fruits

Objective

(1) 1. Evaluate methods of sampling and measuring flavor and nutrition of fresh-cut products to facilitate comparison to traditional shelf life factors. (2) 2. Develop new strategies to improve and maintain inherent fresh-cut product quality and nutrition. (3) 3. Improve understanding of physiological mechanisms that affect fresh-cut product quality.

Investigators
Dhingra, Amit
Institution
Washington State University
Start date
2018
End date
2022
Funding Source
Nat'l. Inst. of Food and Agriculture
Project number
WNP00843
Accession number
1015204
Categories
Chemical Contaminants
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