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National Agricultural Library
U.S. Department of Agriculture
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  4. QUALITY MAINTENANCE AND FOOD SAFETY OF FRESH AND FRESH-CUT FRUITS AND VEGETABLES

QUALITY MAINTENANCE AND FOOD SAFETY OF FRESH AND FRESH-CUT FRUITS AND VEGETABLES

Objective

To determine the role of, and genetically engineer, cell wall carbohydrate and membrane lipid enzymes that regulate fruit ripening to produce superior transgenic fruits and vegetables with improved quality that are amenable to fresh-cut processing. To determine the optimum maturity of fruits for fresh-cut processing and identify modified atmosphere packaging conditions for maintaining quality and safety of fresh-cut produce.

Investigators
Whitaker B D
Institution
USDA - Agricultural Research Service
Start date
2002
End date
2004
Funding Source
Agricultural Research Service
Project number
1275-43000-007-00D
Accession number
405812
Categories
Parasites
Natural Toxins
Viruses and Prions
Bacterial Pathogens
Chemical Contaminants
Packaging Residues
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