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.