Location: Food Quality Laboratory
Project Number: 1245-43440-004-10
Start Date: Jun 01, 2014
End Date: May 31, 2019
This collaborative project takes multi-disciplinary approaches to address a number of important issues related to the quality and nutrition losses of fruits and vegetables in supply chain. To address objective 1, ARS will first evaluate the temperature profiles of retail store display cases as impacted by case operational conditions (thermostat setting, duty cycle, defrost duration, and frequencies etc.) using temperature simulators, and then using commercially processed fresh-cut salads. The cabinet temperatures on microbial growth and shelf life of salad products will then be determined. To address objective 2, ARS will analyze the concentrations of various vitamins and antioxidants in emerging fruits and vegetables, especially micro greens. ARS will further assess the effect of pre- and post-harvesting conditions including light exposure and calcium application on the changes in phytonutrient concentration and product quality attributes.