S294: Postharvest Quality and Safety in Fresh-Cut Fruits & Vegetables

OBJECTIVES:

Objective 1. Develop, evaluate, and standardize subjective and objective quality evaluation methods in intact and fresh-cut fruits and vegetables.

Objective 2. Develop new strategies to maintain fresh-cut product quality

Objective 3. Improve understanding of biochemical, physiological and molecular mechanisms that affect fresh-cut product quality.

Objective 4. Standardize methods for recovering pathogenic and spoilage microorganisms from intact and fresh-cut produce including tree nuts.

Objective 5. Evaluate and control unintentional and intentional microbial contamination of intact and fresh-cut produce.

	OBJECTIVES: Objective 1. Develop, evaluate, and standardize subjective and objective quality evaluation methods in intact and fresh-cut fruits and vegetables. Objective 2. Develop new strategies to maintain fresh-cut product quality Objective 3. Improve understanding of biochemical, physiological and molecular mechanisms that affect fresh-cut product quality. Objective 4. Standardize methods for recovering pathogenic and spoilage microorganisms from intact and fresh-cut produce including tree nuts. Objective 5. Evaluate and control unintentional and intentional microbial contamination of intact and fresh-cut produce.


	Current Officers: Chair: Jeff Brecht (jkbrecht@ufl.edu) Past Chair: Mikal Saltveit (mesaltveit@ucdavis.edu) Vice Chair: Charles Forney (Charles.Forney@AGR.GC.CA) Secretary: Eva Almenar (ealmenar@anr.msu.edu) Webmaster: Mary Reed (postharvest@ucdavis.edu) Web Page Updated April 12, 2012