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Research Project:
Altering Metabolism to Improve and Maintain Fresh Cut Fruit Sensory Quality
Location:
Quality Improvement in Citrus and Subtropical Products Res
Project Number: 6621-41440-002-03
Project Type:
Trust
Start Date: Jun 01, 2001
End Date: May 31, 2004
Objective:
To extend the period during which acceptable sensory quality (flavor, color and texture) of fresh-cut mango and tomato is maintained in order to improve market penetration and create additional markets for fruit producers.
Approach:
Manipulate metabolism of fresh-cut fruits by pretreating whole fruits with ethanol, carbon dioxide, heat or 1-methylcyclopropene to inhibit ethylene synthesis or absorption.
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