Project Number: 6435-44000-064-00
Project Type: Appropriated

Start Date: Oct 01, 2000
End Date: Aug 31, 2004

Objective:
Improve the quality and shelf life of fresh-cut fruits by applying the knowledge of the physiological and biochemical processes that influence quality of cut fruits in the screening of fruit cultivars for desirable traits, and in developing processing, packaging,handling, and storage conditions for fresh-cut fruit products.

Approach:
Overall approach is to determine effects of cutting and storage of cut fruits on generation and loss of flavor and texture through biochemical and sensory analysis. Basic understanding of mechanism of flavor and textural changes, and effect of factors such as handling, processing and packaging conditions, storage, variety, and harvest maturity on these changes will be determined. Changes in flavor and texture will be monitored instrumentally and by sensory analysis. Key volatile compounds that contribute to fruit flavor and quality will be determined by gas chromatography/mass spectrometry and correlated with sensory data. Liquid chromatographic, electrophoretic and spectrophotometric methods will be used to identify and quantify key enzymes involved in biosynthesis of compounds that affect fruit flavor and texture. Mechanism of enzymatic reaction and factors that affect their respective activities will be correlated with flavor and textural changes in cut fruits. Knowledge will be used to design methods of production of fresh-cut fruits with optimized sensory quality.

Project Team

Lamikanra, Olusola Beaulieu, John Bett Garber, Karen Champagne, Elaine

Project Annual Reports

FY 2003   FY 2002   FY 2001

Related National Programs

Quality and Utilization of Agricultural Products (306)

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