Source: UNIVERSITY OF CALIFORNIA, DAVIS submitted to
QUALITY AND SAFETY OF FRESH-CUT VEGETABLES AND FRUITS
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
COMPLETE
Funding Source
HATCH
Reporting Frequency
Annual
Accession No.
0184853
Grant No.
(N/A)
Cumulative Award Amt.
(N/A)
Proposal No.
(N/A)
Multistate No.
S-294
Project Start Date
Oct 1, 2011
Project End Date
Sep 30, 2016
Grant Year
(N/A)
Program Code
[(N/A)]- (N/A)
Project Director
Barrett, D.
Recipient Organization
UNIVERSITY OF CALIFORNIA, DAVIS
410 MRAK HALL
DAVIS,CA 95616-8671
Performing Department
Food Science and Technology
Non Technical Summary
Fruits and vegetables are perishable commodities with very limited shelf - life. Shelf-life extension can be achieved through improvements in postharvest handling and processing. Many growers are not aware of optimal maturity for harvesting fruits and vegetables destined to be made into fresh-cut products available in the refrigerated deli section. We are trying to determine optimum harvest maturity for various commodities, and to establish standard quantifiable methods for evaluating quality. In addition our group is developing analytical methods to tell us when tissues start to break down, so we can segregate those fruits and vegetables from the fresh and fresh-cut product lines and use them for other value-added products, such as juice, that do not depend on product integrity. Our research group focuses on improving the color, texture, flavor and nutritional quality of fresh - cut fruits and vegetables.
Animal Health Component
(N/A)
Research Effort Categories
Basic
(N/A)
Applied
(N/A)
Developmental
(N/A)
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
5032410100060%
7122410100040%
Knowledge Area
712 - Protect Food from Contamination by Pathogenic Microorganisms, Parasites, and Naturally Occurring Toxins; 503 - Quality Maintenance in Storing and Marketing Food Products;

Subject Of Investigation
2410 - Cross-commodity research--multiple crops;

Field Of Science
1000 - Biochemistry and biophysics;
Goals / Objectives
My research group is addressing three of the Objectives of this project, as follows: Objective 1. Develop, evaluate, and standardize subjective and objective quality evaluation methods in intact and fresh-cut fruits and vegetables. 1. Ms. Nuun Pgamchuachit is carrying out a PhD thesis on extending the shelf-life of fresh-cut mangoes. She has conducted instrumental and sensory evaluation on a number of different mango cultivars, including Tommy Atkins, Kent and Keitt, both US grown and imported. The focus of her work will assist the mango industry with harvest timing for optimal fresh-cut quality. 2. Dr. Ana Fuentes (Visiting scholar) is carrying out a sabbatical in my lab, and evaluating the use of impedance spectroscopy for following shelf life of fresh-cut mangoes, melons and potatoes. Objective 2. Develop new strategies to maintain fresh-cut product quality. 1. We are beginning a new PhD project that will identify the nutrient content of fresh-cut and frozen fruits and vegetables. Mr. Ali Bouzari will be working on this project over the course of the next three years. Project funding is from the American Frozen Food Institute. Objective 3. Standardize methods for recovering pathogenic and spoilage microorganisms from intact and fresh-cut produce including tree nuts. 1. Ms. Megan Clements (PhD candidate) is working on pasteurized and unpasteurized almonds. Part of her works addresses the effects of pasteurization treatments targeting Salmonella on quality parameters.
Project Methods
Fresh-cut mango quality: Ms. Ngamchuachit is using quality descriptive analysis and consumer preference / ranking to determine the optimal harvest maturity for cutting fresh-cut mangoes. Almond quality: Ms. Clements is using digital imaging, confocal and light microscopy to evaluate the adhesion of almond skins to their kernels. Impedance spectroscopy: This non-destructive or minimally destructive method has the potential to provide information about structure and integrity of plant tissues at harvest and during refrigerated storage.

Progress 10/01/11 to 09/30/16

Outputs
Target Audience:My target audience includes fruit and vegetable growers and processors, government regulators, and other university faculty colleagues both at UC Davis and other land-grant universities in the US. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Training is given annually in the form of our UC Davis "Fresh-Cut Processing and Safety" course. How have the results been disseminated to communities of interest?During the review period, I coordinated a number of short courses and workshops for the food industry and gave approximately 20 presentations to industry clientele. The short courses included the following: - Better Process Control School - both in-person and on-line course offerings - Tomato Processing School - Methods of Measuring Fruit & Vegetable Color, Texture and Flavor - Postharvest Technology Short Course - Fresh-Cut Processing and Safety Workshop What do you plan to do during the next reporting period to accomplish the goals?I will be retired, so no longer participating.

Impacts
What was accomplished under these goals? My research group continued to investigate the practical and basic aspects of the postharvest quality of fresh-cut fruits and vegetables. We worked on the following objectives for this project: Objective 1. Evaluate methods of sampling and measuring flavor and nutrition of fresh-cut products to facilitate comparison to traditional shelf life factors. Objective 2. Develop new strategies to improve and better maintain inherent fresh-cut product quality and nutrition. The above-mentioned publications are completed, and we have an additional 5 publications in the process of being reviewed. I will officially retire on June 29, 2016 therefore my work on this project will be ended.

Publications

  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Kitinoja, L., and D.M. Barrett. 2015. Extension of Small-Scale Postharvest Horticulture Technologies - a Model Training and Services Center. Agriculture 5:441-455.
  • Type: Journal Articles Status: Awaiting Publication Year Published: 2015 Citation: Tang, J.M., D.M. Barrett, N. Anderson, and S.S. Sablani. 2015. Thermal pasteurization of vegetables: critical factors for process design and effects on quality. Critical Reviews in Food Science and Nutrition. (Accepted version ahead of final.)
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Wheeler, L., L. Kitinoja, and D.M. Barrett. 2015. Use of Insulated Covers over Product Crates on Reducing Losses in Amaranth during Shipping Delays. Agriculture 5(4): 1204-1223.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: V�zquez-Guti�rrez J.L., A. Quiles, E. Vonasek J.A. Jernstedt, I. Hernando, N. Nitin, and D.M. Barrett. 2016. High hydrostatic pressure as a method to preserve fresh-cut Hachiya persimmons: A structural approach. Food Science and Technology International Accepted; online ahead of print.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Shiu, J., D. Slaughter, L. Boyden, and D.M. Barrett. 2016. Correlation of descriptive analysis and puncture test of watermelon cultivars. Journal of Food Science, 81(6):S1506-14.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Ngamchuachit, P., E. J. Mitcham, and D. M. Barrett. 2016. Spatial variance of physicochemical properties within mangos and the effect of initial ripeness stage on the quality of fresh-cut mangos. Journal of the Science of Food and Agriculture. 96(10):3613-3620.
  • Type: Conference Papers and Presentations Status: Awaiting Publication Year Published: 2016 Citation: Barrett, D. M., and G. Anthon. 2016. Factors affecting the loss of consistency during the concentration of tomato juice to paste and consistency changes during paste storage. ActaHort In Press.


Progress 10/01/14 to 09/30/15

Outputs
Target Audience:My target audience includes fruit and vegetable growers and processors, government regulators, and other university faculty colleagues both at UC Davis and other land-grant universities in the US. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Training is given annually in the form of our UC Davis "Fresh-Cut Processing and Safety" course. How have the results been disseminated to communities of interest?During the review period, I coordinated a number of short courses and workshops for the food industry and gave approximately 30 presentations to industry clientele. The short courses included the following: - Better Process Control School - both in-person and on-line course offerings - Juice Processing & Safety Workshop - Postharvest Technology Short Course - Fresh-Cut Processing and Safety Workshop What do you plan to do during the next reporting period to accomplish the goals?I will be retiring in June 2016, and have no more students so will not be participating in the project further.

Impacts
What was accomplished under these goals? My research group continues to investigate the practical and basic aspects of the postharvest quality of fresh-cut fruits and vegetables. We are working on the following objectives for this project: Objective 1. Evaluate methods of sampling and measuring flavor and nutrition of fresh-cut products to facilitate comparison to traditional shelf life factors. Objective 2. Develop new strategies to improve and better maintain inherent fresh-cut product quality and nutrition. Four publications on fresh-cut mango quality were drafted by former PhD student Panita Ngamchuachit. Two were published in 2014, one was published in 2015 and the final one will be published in 2016 (already accepted). In addition, in 2015 we had two publications by former PhD student Ali Bouzari on comparison of nutrient content in eight different commodities, comparing fresh vs. frozen states.

Publications

  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Shiu, J.W., D.C. Slaughter, L.E. Boyden and D.M. Barrett. 2015. Effect of the shear-to-compressive force ratio in puncture tests quantifying watermelon mechanical properties. Journal of Food Engineering 150:125-131.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Bouzari, A., D. Holstege and D.M. Barrett. Mineral, Fiber, and Total Phenolic Retention in Eight Fruits and Vegetables: A Comparison of Refrigerated and Frozen Storage. 2015. Journal of Agricultural and Food Chemistry 63(3):951956.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Bouzari, A., D. Holstege and D.M. Barrett. Vitamin Retention in Eight Fruits and Vegetables: A Comparison of Refrigerated and Frozen Storage. 2015. Journal of Agricultural and Food Chemistry 63(3):957962.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Ngamchuachit, P., H.K. Sivertsen, E.J. Mitcham, and D.M. Barrett. 2015. Influence of cultivar and ripeness stage at the time of fresh-cut processing on instrumental and sensory qualities of fresh-cut mangos. Postharvest Biology and Technology 106: 1120.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Schultz, A.K., D. M. Barrett and S. R. Dungan. 2014. Effect of Acidification on Carrot (Daucus carota) Juice Cloud Stability. Journal of Agricultural and Food Chemistry 62(47):1152811535.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2015 Citation: Barrett, D. M. 2015. Future innovations in tomato processing. Actae Horticulturae 1081:49-55.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Held, M.T., G.E. Anthon, and D.M. Barrett. 2015. The Effects of Bruising and Temperature on Enzyme Activity and Textural Qualities of Tomato Juice. Journal of the Science of Food and Agriculture 95(8):15981604.


Progress 10/01/13 to 09/30/14

Outputs
Target Audience: Strong linkages with California fruit and vegetable processors, associations such as the California League of Food Processors and the National Food Processors Association, commodity and advisory boards, appropriate state and federal government personnel and both farm and home advisors. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? Nothing Reported How have the results been disseminated to communities of interest? We have given oral presentations and posters for all of the projects described above at national meetings of the Institute of Food Technologists. What do you plan to do during the next reporting period to accomplish the goals? We will complete a study on the nutritional content of fresh vs. frozen fruits and vegetables, carried out by graduate student Ali Bouzari. Another PhD student in my group, Chukwan Techakanon, is studying the quality of fresh and high pressure treated peaches.

Impacts
What was accomplished under these goals? My research group addressed objectives 1 and 2 during this last year. Ms. Nuun Ngamchuachit published two manuscripts on the quality of fresh-cut mangoes. One addressed 1-MCP treatments and the other the use of calcium salts to improve texture. We also worked with colleagues Kirtil et al. to use NMR to evaluate changes in mango structure after infusion of pectic enzymes and calcium. Dr. Ana Fuentes (visiting scholar), and 2 other visitors from Valencia, Spain, worked with me on impedance spectroscopy to evaluate microstructure in raw and cooked potatoes and we published a manuscript on that topic.

Publications

  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Kirtil, E., M.H. Oztop, A. Sirijariyawat, P. Ngamchuachit, D.M. Barrett, and M.J. McCarthy. 2014. Effect of pectin methyl esterase (PME) and CaCl2 infusion on the cell integrity of fresh-cut and frozen-thawed mangoes: An NMR Relaxometry Study. Food Research International 66:409-416.
  • Type: Journal Articles Status: Awaiting Publication Year Published: 2014 Citation: Barrett, D. M. Future innovations in tomato processing. Actae Horticulturae. Oct. 2014. In Press.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Fisklements, M., and D.M. Barrett. 2014. New methods for measuring surface area, seed coat separation, and `chip and scratch' damage in almonds. Journal of Food Engineering 142:1-8.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Fisklements, M., and D.M. Barrett. 2014. Kinetics of Almond Skin Separation as a Function of Blanching Time and Temperature. Journal of Food Engineering 138:11-16.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Ngamchuachit, P., H.K. Sivertsen, E.J. Mitcham, and D.M. Barrett. 2014. Effectiveness of Calcium Chloride and Calcium Lactate on Maintenance of Textural and Sensory Qualities of Fresh-Cut Mangos. Journal of Food Science 79(5):C786-C794.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Fuentes, A., J.L. V�zquez-Guti�rrez, M.B. P�rez-Gago, E. Vonasek, N. Nitin, and D.M. Barrett. 2014. Application of nondestructive impedance spectroscopy to determination of the effect of temperature on potato microstructure and texture. Journal of Food Engineering 133:16-22.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Ngamchuachit P., D.M. Barrett, and E.J. Mitcham. 2014. Effects of 1-Methylcyclopropene and Hot Water Quarantine Treatment on Quality of Keitt Mangos. Journal of Food Science 79(4):C505 -C509.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Zhang, L., M.A. Schultz, R. Cash, D.M. Barrett, and M.J. McCarthy. 2014. Determination of quality parameters of tomato paste using guided microwave spectroscopy. Food Control 40:214-223.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Schultz, A.K., G.E. Anthon, S.R. Dungan, and D.M. Barrett. 2014. Effect of Pectin Methylesterase on Carrot (Daucus carota) Juice Cloud Stability. Journal of Agricultural and Food Chemistry 62(5):1111 -1118.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Ringeisen, B., D.M. Barrett, and P. Stroeve. 2014. Concentrated Solar Drying of Tomatoes. Energy for Sustainable Development 19:47-55.


Progress 01/01/13 to 09/30/13

Outputs
Target Audience: As the Fruit and Vegetable Products Cooperative Extension Specialist at UC Davis, Dr. Barrett provides statewide leadership between the University of California and California fruit and vegetable postharvest handlers and processors. She frequently provides technical assistance to processors nation-wide and internationally. Her diverse clientele base includes fruit and vegetable growers and handlers, fresh-cut processors, canners and aseptic processors, freezers, dehydrators, and juice processors. Changes/Problems: No major changes. What opportunities for training and professional development has the project provided? Research Associates: Dr. Gordon Anthon, Dr. Hanne Sivertsen, Mr. Sam Matoba PhD students: Nuun Ngamchuachit, Megan Clements, Shompoo Yimtoe, Arpassorn Sirijariyawat, Chukwan Techakanon, Ali Bouzari MS Students: Becky Davis, Ali Schultz, Matthew Held Dr. Diane M. Barrett Faculty Collaborators: Mike McCarthy, David Slaughter, Judy Jernstedt, Beth Mitcham, Bill Ristenpart, Pieter Stroeve How have the results been disseminated to communities of interest? Findings are shared at both scientific association meetings and in meetings with the processed fruit and vegetable industry. Cooperative Extension Short Courses were also a venue for sharing the outcome of these projects. Relevant short courses are routinely evaluated. Programs given by Dr. Barrett in 2012-13 include the following: The Better Process Control School, a school authorized by the U.S. Food and Drug Administration which covers the principles of low acid canning, is a four day program that is a priority to my industry clientele. In 2010 we launched the first of its kind on-line course for BPCS, and from October 2010 to Sept. 2013 we trained approximately 1800 individuals throughout the U.S. and internationally. Postharvest Short Course, a two week course. Instructors from the UC Davis Postharvest Technology Research and Information Center. Barrett taught lectures and accompanied/organized the bus tour of California fruit and vegetable industry for 3 days. Fresh-Cut Products Short Course, a three day course. Instructors from the UC Davis Postharvest Technology Research and Information Center. Barrett taught lectures. What do you plan to do during the next reporting period to accomplish the goals? Continue working on publications and extension short courses relevant to the goals of the project.

Impacts
What was accomplished under these goals? CURRENT RESEARCH Increasing Consumption of Specialty Crops by Enhancing their Quality and Safety. Associate Specialist Dr. Hanne K. Sivertsen and Project Scientist Dr. Gordon Anthon. Funding: USDA Specialty Crop Research Initiative. Effects of Production Conditions, Postharvest Pasteurization and Roasting on Almond Quality and Skin Slippage. Ph.D. candidate Megan Clements. Funding: Almond Board of California. Effect of Fruit Characteristics and Postharvest Treatments on the Textural Quality of Fresh-Cut Mangos. Ph.D. Student Panita Ngamchuachit. Funding: National Mango Board and Royal Thai Scholarship. Evaluation of New Tomato Varieties. Senior Research Associate Sam Matoba, M.S. Funding: California League of Food Processors. Extension of Appropriate Post-Harvest Technology in Sub-Saharan Africa: A Postharvest Training and Services Center (PTSC). Funding: HORT CRSP/U.S. Agency for International Development. Effects of Bruising on Processing Tomato Quality. Project Scientist Dr. Gordon Anthon. Funding: California League of Food Processors. Application of a Field Portable Infrared Sensor for the Real-Time Determination of Tomato Quality Parameters. Project Scientist Dr. Gordon Anthon, collaboration with Ohio State University. Funding: California League of Food Processors. Effects of Residual Enzymes on Quality of Stored Apple & Tomato Juices. MS Student Alison Schultz. Funding: Center for Advanced Processing and Packaging. Maximizing the Nutritional Value of Frozen Fruits & Vegetables. PhD Student Ali Bouzari. Funding: American Frozen Food Institute Research Foundation.

Publications

  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Zhang, L., D.M. Barrett and M. McCarthy. January 2013. Characterization of the Red Layer and Pericarp of Processing Tomato Using Magnetic Resonance Imaging. Journal of Food Science 78(1):E50-55.
  • Type: Journal Articles Status: Published Year Published: 2012 Citation: Sirijariyawat A., S. Charoenrein and D.M. Barrett. October 2012. Texture Improvement of Fresh and Frozen Mangoes with Pectin Methylesterase and Calcium Infusion. Journal of the Science of Food and Agriculture 92(13):2581-2586.
  • Type: Journal Articles Status: Published Year Published: 2012 Citation: Stiling, J., S. Li, P. Stroeve, J. Thompson, B. Mjawa, K. Kornbluth, and D.M. Barrett. June 2012. Performance evaluation of an enhanced fruit solar dryer using concentrating panels. Energy for Sustainable Development 16(2):224-230.
  • Type: Journal Articles Status: Awaiting Publication Year Published: 2013 Citation: Peng J., J. Tang, D.M. Barrett, S.S. Sablani, and J.R. Powers. 2013. Kinetics of Carrot Texture Degradation under Pasteurization Conditions. Journal of Food Engineering
  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Peng, J., J. Tang, Y. Jiao, S.G. Bonet, and D.M. Barrett. 2013. Dielectric properties of tomatoes assisting in the development of microwave pasteurization and sterilization processes. LWT - Food Science and Technology 54(2):367-376.
  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Wilkerson E.D., G.E. Anthon, D.M. Barrett, G.F.G. Sayajon, A.M. Santos, and L.E. Rodriguez-Saona. 2013. Rapid Assessment of Quality Parameters in Processing Tomatoes Using Hand-Held and Benchtop Infrared Spectrometers and Multivariate Analysis. Journal of Agricultural and Food Chemistry 61(9):20882095.
  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Vallone, S., H. Sivertsen, G.E. Anthon, D.M. Barrett, E.J. Mitcham, S. E. Ebeler, and F. Zakharov. August 2013. An integrated approach for flavor quality evaluation in muskmelon (Cucumis melo L. reticulates group) during ripening. Food Chemistry 139(1-4):171-183.
  • Type: Journal Articles Status: Published Year Published: 2012 Citation: Anthon, G.E. and D.M. Barrett. May 2012. Pectin methylesterase activity and other factors affecting pH and titratable acidity in processing tomatoes. Food Chemistry 132(2): 915-920.
  • Type: Journal Articles Status: Published Year Published: 2012 Citation: Asavasanti, A., P. Stroeve, D.M. Barrett, J.A. Jernstedt, and W.D. Ristenpart. March/April 2012. Enhanced electroporation in plant tissues via low frequency pulsed electric fields: Influence of cytoplasmic streaming. Biotechnology Progress 28(2):445-453.
  • Type: Journal Articles Status: Published Year Published: 2012 Citation: Barrett, D.M., and B. Lloyd. Jan. 2012. Advanced Preservation Methods and Nutrient Retention in Fruits and Vegetables. Journal of the Science of Food and Agriculture 92(1): 7-22.
  • Type: Journal Articles Status: Published Year Published: 2011 Citation: Kumar, P., D.M. Barrett, M. Delwiche, and P. Stroeve. August 2011. Pulsed Electric Field Pretreatment of Switchgrass and Woodchips Species for Biofuels Production. Industrial & Engineering Chemistry Research 50(19): 1099611001.


Progress 01/01/12 to 12/31/12

Outputs
OUTPUTS: Projects funded during this period included the following: Increasing Consumption of Specialty Crops by Enhancing their Quality and Safety. Associate Specialist Dr. Hanne K. Sivertsen and Project Scientist Dr. Gordon Anthon. Funding: USDA Specialty Crop Research Initiative. Effects of Production Conditions, Postharvest Pasteurization and Roasting on Almond Quality and Skin Slippage. Ph.D. candidate Megan Clements. Funding: Almond Board of California. Effect of Fruit Characteristics and Postharvest Treatments on the Textural Quality of Fresh-Cut Mangos. Ph.D. Student Panita Ngamchuachit. Funding: National Mango Board and Royal Thai Scholarship. Evaluation of New Tomato Varieties. Senior Research Associate Sam Matoba, M.S. Funding: California League of Food Processors. Extension of Appropriate Post-Harvest Technology in Sub-Saharan Africa: A Postharvest Training and Services Center (PTSC). Funding: HORT CRSP/U.S. Agency for International Development. Effects of Bruising on Processing Tomato Quality. Project Scientist Dr. Gordon Anthon. Funding: California League of Food Processors. Application of a Field Portable Infrared Sensor for the Real-Time Determination of Tomato Quality Parameters. Project Scientist Dr. Gordon Anthon, collaboration with Ohio State University. Funding: California League of Food Processors. Effects of Residual Enzymes on Quality of Stored Apple & Tomato Juices. MS Student Alison Schultz. Funding: Center for Advanced Processing and Packaging. Maximizing the Nutritional Value of Frozen Fruits & Vegetables. PhD Student Ali Bouzari. Funding: American Frozen Food Institute Research Foundation. PARTICIPANTS: 1. Research Associate Dr. Gordon Anthon 2. PhD students: Nuun Ngamchuachit, Megan Clements, Arpassorn Sirijariyawat, Ali Bouzari, Chukwan Techakanon 3. MS Students: Ali Schultz, Matt Held 4. Dr. Diane M. Barrett 5. Faculty Collaborators: Mike McCarthy, David Slaughter, Judy Jernstedt, Beth Mitcham, Bill Ristenpart, Pieter Stroeve, Mike Delwiche TARGET AUDIENCES: Not relevant to this project. PROJECT MODIFICATIONS: 1. United Fresh Fruit & Vegetable Association 2. Produce Marketing Association 3. Institute of Food Technologists 4. Vegetable and fruit growers, packers, shippers, processors and retailers

Impacts
Findings are shared at both scientific association meetings and in meetings with the processed fruit and vegetable industry. Cooperative Extension Short Courses were also a venue for sharing the outcome of these projects. Short courses are routinely evaluated. Programs given by Dr. Barrett in 2012 included the following: The Better Process Control School, a school authorized by the U.S. Food and Drug Administration which covers the principles of low acid canning, is a four day program that is a priority to my industry clientele. In 2010 we launched the first of its kind on-line course for BPCS, and from October 2010 to Sept. 2011 we trained approximately 300 individuals throughout the U.S. Fresh-cut Products Workshop, a 3 day course. Instructors from the UC Davis Postharvest Technology Research & Information Center, which I am a member of, teach this course. I taught two lectures. Postharvest Short Course, a two week course. Instructors from the UC Davis Postharvest Technology Research and Information Center. Barrett taught lectures and demonstrations.

Publications

  • Asavasanti, A., P. Stroeve, D. M. Barrett, J. A. Jernstedt, and W. D. Ristenpart. March/April 2012. Enhanced electroporation in plant tissues via low frequency pulsed electric fields: Influence of cytoplasmic streaming. Biotechnology Progress 28(2):445 to 453.
  • Anthon, G.E. and D. M. Barrett. May 2012. Pectin methylesterase activity and other factors affecting pH and titratable acidity in processing tomatoes. Food Chemistry 132(2): 915 to 920.
  • Stiling, J., S. Li, P. Stroeve, J. Thompson, B. Mjawa, K. Kornbluth, and D. M. Barrett. June 2012. Performance evaluation of an enhanced fruit solar dryer using concentrating panels. Energy for Sustainable Development 16(2):224 to 230.
  • Kumar, P., D. M. Barrett, M. Delwiche, and P. Stroeve. August 2011. Pulsed Electric Field Pretreatment of Switchgrass and Woodchips Species for Biofuels Production. Industrial and Engineering Chemistry Research 50 (19) 10996 to 11001.
  • Barrett, D. M. Processing of horticultural crops, Kader, Adel A, (ed), Postharvest Technology of Horticultural Crops, 4th Edition, Publication 3311, University of California Division of Agriculture and Natural Resources Press, Davis, CA. 465-480. ** SUBMITTED **.Barrett, D.M., and B. Lloyd. Jan. 2012. Advanced Preservation Methods and Nutrient Retention in Fruits and Vegetables. Journal of the Science of Food and Agriculture 92(1):7 to 22.
  • Sirijariyawat A., S. Charoenrein and D. M. Barrett. October 2012. Texture Improvement of Fresh and Frozen Mangoes with Pectin Methylesterase and Calcium Infusion. Journal of the Science of Food and Agriculture 92(13):2581 to 2586.
  • Zhang, L., D. M. Barrett and M. McCarthy. Characterization of the Red Layer and Pericarp of Processing Tomato Using Magnetic Resonance Imaging. Journal of Food Science in-press Oct. 2012.


Progress 01/01/11 to 12/31/11

Outputs
OUTPUTS: Projects funded during this period included the following: Increasing Consumption of Specialty Crops by Enhancing their Quality and Safety. Associate Specialist Hanne K. Sivertsen, Ph.D., and Project Scientist Gordon Anthon, Ph.D. Funding: USDA Specialty Crop Research Initiative. (3 year project) Effects of Production Conditions, Postharvest Pasteurization and Roasting on Almond Quality and Skin Slippage. Ph.D. candidate Megan Clements. Funding: Almond Board of California. (3 year project) Evaluation of New Tomato Varieties 2011. Senior Research Associate Sam Matoba, M.S. Funding: California League of Food Processors. Application of a Field Portable Infrared Sensor for the Real-Time Determination of Tomato Quality Parameters. Project Scientist Gordon Anthon, PhD. Funding: California League of Food Processors. Effects of Bruising on Processing Tomato Quality. . Project Scientist Gordon Anthon, PhD and MS Student Matthew Held. Funding: California League of Food Processors. Extension of Appropriate Post-Harvest Technology in Sub-Saharan Africa: A Postharvest Training and Services Center (PTSC). Funding: HORT CRSP/U.S. Agency for International Development. (3 year project) Effect of Fruit Characteristics and Postharvest Treatments on the Textural Quality of Fresh-Cut Mangos. Ph.D. Student Panita Ngamchuachit. Royal Thai Scholarship. (4 year project) PARTICIPANTS: 1.Research Associate Dr. Gordon Anthon 2.PhD students: Maria Eugenia Gonzalez, Suvaluk Asavasanti, Nuun Ngamchuachit, Megan Clements, Shompoo Yimtoe, Arpassorn Sirijariyawat 3.MS Students: Jen Shiu, Becky Davis, Ali Schultz 4.Dr. Diane M. Barrett 5.Faculty Collaborators: Mike McCarthy, David Slaughter, Judy Jernstedt, Beth Mitcham, Bill Ristenpart, Pieter Stroeve TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: 1.United Fresh Fruit & Vegetable Association 2.Produce Marketing Association 3.institute of Food Technologists 4.Vegetable and fruit growers, packers, shippers, processors and retailers

Impacts
Findings are shared at both scientific association meetings and in meetings with the processed fruit and vegetable industry. Cooperative Extension Short Courses were also a venue for sharing the outcome of these projects. Short courses are routinely evaluated. Programs given by Dr. Barrett in 2011 include the following: The Better Process Control School, a school authorized by the U.S. Food and Drug Administration which covers the principles of low acid canning, is a four day program that is a priority to my industry clientele. In 2010 we launched the first of its kind on-line course for BPCS, and from October 2010 to Sept. 2011 we trained approximately 300 individuals throughout the U.S. Postharvest Short Course, a two week course. Instructors from the UC Davis Postharvest Technology Research and Information Center. Barrett taught lectures and accompanied/organized the bus tour of California fruit and vegetable industry for 3 days.

Publications

  • Anthon, G. E., M. LeStrange and D. M. Barrett. 2011. Changes in pH, acids, sugars and other quality parameters during extended vine holding of ripe processing tomatoes. Journal of the Science of Food and Agriculture 91(7):1175-1181.


Progress 01/01/10 to 12/31/10

Outputs
OUTPUTS: Projects funded during this period included the following:Concentrated Solar Drying of Mangoes and Tomatoes: Design and Implementation in Tanzania. James Stiling, MS student. Funding:HORT CRSP-U.S. Agency for International Development. Quality of Foods Processed using Selected Alternative Processing Technologies. Becky Davis, MS and Dana Wong, BS. Funding:U.S. Department of Agriculture NIR. Increasing Consumption of Specialty Crops by Enhancing their Quality and Safety. Associate Specialist Hanne K. Sivertsen, Ph.D., and Project Scientist Gordon Anthon, Ph.D. Funding:USDA Specialty Crop Research Initiative. Effects of Production Conditions, Postharvest Pasteurization and Roasting on Almond Quality and Skin Slippage. Ph.D. candidate Megan Clements. Funding:Almond Board of California. Effect of Fruit Characteristics and Postharvest Treatments on the Textural Quality of Fresh-Cut Mangos. Ph.D. Student Panita Ngamchuachit. Funding:National Mango Board and Royal Thai Scholarship. Evaluation of New Tomato Varieties 2010-2011. Senior Research Associate Sam Matoba, M.S. Funding:California League of Food Processors. Extension of Appropriate Post-Harvest Technology in Sub-Saharan Africa:A Postharvest Training and Services Center (PTSC). Funding:HORT CRSP-U.S. Agency for International Development. PARTICIPANTS: 1.Research Associate Dr. Gordon Anthon 2.PhD students: Maria Eugenia Gonzalez, Suvaluk Asavasanti, Nuun Ngamchuachit, Megan Clements, Shompoo Yimtoe, Arpassorn Sirijariyawat 3.MS Students: Jen Shiu, Becky Davis, Ali Schultz, Dana Wong 4.Dr. Diane M. Barrett 5.Faculty Collaborators: Mike McCarthy, David Slaughter, Judy Jernstedt, Beth Mitcham, Bill Ristenpart, Pieter Stroeve TARGET AUDIENCES: We prepared a mid-term report on our fresh-cut mango project and shared this with the National Mango Board in December 2010. We also submitted an abstract on this topic for the IFT meeting in June and this has been accepted for poster presentation. PROJECT MODIFICATIONS: 1.United Fresh Fruit & Vegetable Association 2.Produce Marketing Association 3.Institute of Food Technologists

Impacts
Findings are shared at both scientific association meetings and in meetings with the processed fruit and vegetable industry. Cooperative Extension Short Courses were also a venue for sharing the outcome of these projects. Short courses are routinely evaluated. Programs given by Dr. Barrett in 2010 include the following:The Better Process Control School, a school authorized by the U.S. Food and Drug Administration which covers the principles of low acid canning, is a four day program that is a priority to my industry clientele. In 2010 we launched the first of its kind on-line course for BPCS. Juice Processing Workshop - This course is designed for those industry and government professionals working in the area of juice analysis, quality, research standards and regulations. Tomato Processing School - a one day program offered at the CLFP Annual Showcase, in conjunction with the California League of Food Processors.

Publications

  • Ersus, S., M. Oztop, M. McCarthy, and D.M. Barrett. 2010. Disintegration Efficiency of Pulsed Electric Field (PEF) Induced Effects on Onion (Allium cepa L.) Tissues as a Function of Pulse Protocol and Determination of Cell Integrity by 1H NMR Relaxometry. Sept. Journal of Food Science 75(7): E444-E452.
  • Asavasanti, S., S. Ersus, W. Ristenpart, P. Stroeve, and D.M. Barrett. 2010. Critical Electric Field Strengths of Onion Tissues Treated by Pulsed Electric Fields. Journal of Food Science Sept. 75(7):E433-E443.
  • Gonzales, M.E., G. Anthon, and D.M. Barrett. 2010. Onion cells after High Pressure and Thermal Processing: Comparison of Membrane Integrity Changes Using Different Analytical Methods and Impact on Tissue Texture. Journal of Food Science Sept. 75(7): E426-E432.
  • Gonzalez, M.E., D.M. Barrett, M.J. McCarthy, F.J. Vergeldt, E. Gerkema, A.M. Matser, and H. Van As. 2010. 1H-NMR Study of the Impact of High-Pressure and Thermal Processing on Cell Membrane Integrity of Onions. Journal of Food Science Sept. 75(7): E417-E425.
  • Gonzalez, M.E., J.A. Jernstedt, D.C. Slaughter, and D.M. Barrett. 2010. Influence of Cell Integrity on Textural Properties of Raw, High Pressure and Thermally Processed Onions. Journal of Food Science Sept. 75(7):E409-E416.
  • Gonzalez, M.E., J.A. Jernstedt, D.C. Slaughter, and D.M. Barrett. 2010. Microscopic Quantification of Cell Integrity in Raw and Processed Onion Parenchyma Cells. Journal of Food Science Sept. 75(7):E402-E408.
  • Asavasanti, S., W. Ristenpart, P. Stroeve, and D.M. Barrett. 2011. Permeabilization of Plant Tissues by Monopolar Pulsed Electric Fields: Effect of Frequency. Journal of Food Science Jan-Feb. 76(1):E98-E111.
  • Gonzalez, M.E., and D.M. Barrett. 2010. Thermal, High Pressure, and Electric Field Processing Effects on Plant Cell Membrane Integrity and Relevance to Fruit and Vegetable Quality. Journal of Food Science Sept. 75(7):R121-R130.
  • Ersus, S. & D.M. Barrett. 2010. Determination of membrane integrity in onion tissues treated by pulsed electric fields: Use of microscopic images and ion leakage measurements. Innovative Food Science and Emerging Technologies Oct. 11(4):598-603.
  • Anthon, G.E., and D.M. Barrett. 2010. Changes in Tomato Paste during Storage and the Effects of Heating on Consistency of Reconstituted Tomato Paste. Journal of Texture Studies June 41(3):262-278.
  • Barrett, D.M., J.C. Beaulieu and R. Shewfelt. 2010. Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing. Critical Reviews in Food Science and Nutrition May 50(5):369-389.


Progress 01/01/09 to 12/31/09

Outputs
OUTPUTS: Project funded during this period include the following: Effects of field holding, irrigation and transplants on pH increases in processing tomatoes. Research Associate Dr. Gordon Anthon. Funding: California League of Food Processors (CLFP) Presentation at CLFP meeting in March 2009. Publication being written. Evaluation of new tomato varieties. Research Assoc. Sam Matoba. Funding: California League of Food Processors Presentation at CLFP meeting in March 2009. Changes in pectin and viscosity during concentration of tomato juice to paste. Research Associate Dr. Gordon Anthon. Funding: California League of Food Processors Presentation at CLFP meeting in March 2009. Publication is being written. Rheological changes during the tomato juice concentration process and during stored paste rehydration. PhD Student Panita Ngamchuachit Funding: Government of Thailand and the California League of Food Processors Presentation at CLFP meeting in March 2009. Lectin-based assay for the determination of mold in tomato juice and paste. Research Associate Dr. Gordon Anthon. Funding: California League of Food Processors Presentation at CLFP meeting in March 2009. Use of pulsed electric fields to create nanopores in plant cell membranes. With Dr. Pieter Stroeve PhD student Suvaluk Asavasanti. Funding: Center for Advanced Processing & Packaging, Thai Govt. Presentation at Institute of Food Technologists meeting in June 2009. Paper submitted in October 2009 to J. Food Science. Comparing enzyme inactivation and quality of tomato pastes made with four different processing techniques (heat, microwave, high pressure, and ohmic). MS Student Rebeka Davis. Funding: USDA CSREES National Research Initiative grant Presentations at meetings of the Center for Advanced Processing and Packaging in March and October 2009. MS Thesis underway. Linking instrumental and sensory analyses of fresh watermelon texture. MS Student Jennifer Shiu. Funding: Syngenta Produce Quality Fellowship Presentation at ISHS Meeting in Florida, February 2010. MS Thesis underway. Effects of various pasteurization conditions on quality of raw almonds. Ph.D. candidate Megan Clements. Funding: Almond Board of California Presentation to Almond Board in December, 2009. PhD project in progress. PARTICIPANTS: 1. Research Associate Dr. Gordon Anthon 2. PhD students: Maria Eugenia Gonzalez, Suvaluk Asavasanti, Nuun Ngamchuachit, Megan Clements, Shompoo Yimtoe 3. MS Students: Jen Shiu, Becky Davis 4. Dr. Diane M. Barrett 5. Faculty Collaborators: Mike McCarthy, David Slaughter, Judy Jernstedt, Beth Mitcham TARGET AUDIENCES: 1. United Fresh Fruit & Vegetable Association 2. Produce Marketing Association 3. Institute of Food Technologists 4. Vegetable and fruit growers, packers, shippers, processors and retailers PROJECT MODIFICATIONS: Not relevant to this project.

Impacts
Findings are shared at both scientific association meetings and in meetings with the processed fruit and vegetable industry.Cooperative Extension Short Courses were also a venue for sharing the outcome of these projects. Short courses are routinely evaluated. Programs given by Dr. Barrett in 2009 include the following: The Better Process Control School, a school authorized by the U.S. Food and Drug Administration which covers the principles of low acid canning, is a four day program that is a priority to my industry clientele. Tomato Processing School - a one day program offered at the CLFP Annual Showcase, in conjunction with the California League of Food Processors. Aseptic Processing & Packaging - engineering, microbiological and chemical principles related to aseptic processing.

Publications

  • Diaz J.V., G.E. Anthon, and D.M. Barrett. 2009. Conformational Changes in Serum Pectins during Industrial Tomato Paste Production. Journal of Agricultural and Food Chemistry, 57 (18), pp. 8453-8458.
  • Zhu Y, Pan Z,McHugh, T.H, and D.M. Barrett. 2009. Processing and Quality Characteristics of Apple Slices Processed under Simultaneous Infrared Dry-blanching and Dehydration with Intermittent Heating. Journal of Food Engineering (In-press).
  • Anthon G.E., J.V. Diaz and D.M. Barrett. 2009. Changes in Consistency of Tomato Juice during Concentration. IN: Proceedings of the Eleventh International Symposium on the Processing Tomato R. Pitblado and J. Routledge, eds. Acta. Hort. (ISHS) 823:153-156.
  • Prabhu, S.S., and D.M. Barrett. August 2009. Effects of storage condition and domestic cooking on the quality and nutrient content of African leafy vegetables (Cassia tora and Corchrous tridens), Journal of the Science of Food and Agriculture, 89 (10), 1709-1721.
  • Kumar P., Barrett D.M, Delwiche M.J., and Stroeve P. 2009. Methods for Pretreatment of Lignocellulosic Biomass for Efficient Hydrolysis and Biofuel Production. Industrial & Engineering Chemistry Research, (web) March 20, 2009, 48 (8), pp 3713-3729.


Progress 01/01/08 to 12/31/08

Outputs
OUTPUTS: During the reporting period, a number of outputs have been completed. These include the following: 1. Determination of the effects of storage temperature (room, refrigerated and frozen) and storage time on fresh-cut leafy green vegetables. Quality parameters evaluated were: color, texture, moisture, chlorophyll content, Vitamin C, minerals and total phenolics. A poster describing this project was presented at the Annual Institute of Food Technologists meeting in New Orleans. 2. Another project focused on cellular integrity in fresh-cut onions and the effects of changes in storage temperature and pressure. Methods used to evaluate cell integrity included NMR, texture, electrolyte leakage, nuetral red vital staining and activity of allinase and pectin methyl esterase. Two oral presentations that described some of these results were made to food industry groups. PARTICIPANTS: Diane M. Barrett, PhD, CE Specialist, University of California, Davis Snehal Prabhu, M.S. graduate, University of California, Davis Maria E. Gonzalez, PhD graduate, University of California, Davis Michael McCarthy, Professor, University of California, Davis TARGET AUDIENCES: United Fresh Fruit & Vegetable Association Produce Marketing Association Institute of Food Technologists Vegetable growers, packers, shippers, processors and retailers PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

Impacts
1. Publication of the results of the fresh-cut leafy green vegetable study will help educate vegetable packers, processors and consumers on 'best practices' for retaining color, texture and nutrient content in fresh-cut leafy vegetables. 2. Publication of the results of the fresh-cut onion study will help educate fresh-cut processors in the sensitivity of plant cell membranes to changes in temperature and/or pressure during shipping, handling, retail sales and home storage.

Publications

  • 1. Fresh-cut leafy vegetable work has been submitted to the Journal of the Science of Food and Agriculture and is currently under review. This paper should be published in 2009. 2. The onion publications will be submitted within 6 months to the Journal of Food Science. These papers should be published in 2009 or 2010.


Progress 01/01/07 to 12/31/07

Outputs
OUTPUTS: 1. A research project entitled "Maintaining the integrity of plant cell membranes following thermal and high pressure treatments" was carried out by a PhD student with funding from the Center for Advanced Processing & Packaging. Onions were used as a model system and indicator measurements included: NMR, texture, electrolyte leakage, allinase activity, pectin methyl esterase activity, moisture, dimenstions, and light microscopy. 2. A book chapter on "Methods of Quality Measurement" was completed for Ingersoll Rand. Table of Contents as follows: What is Quality? Simple Methods of Quality Measurement Appearance and Color Flavor - Taste and Aroma Texture/Firmness Chemical Composition References 3. A review chapter entitled "Color, Flavor and Texture Quality of Fresh-cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and Effects of Processing" by Diane M. Barrett,Rob Shewfelt and John Beaulieu was submitted to the CRC Critical Reviews in Food Science and Nutrition. Table of Contents as follows: Components of Fruit and Vegetable Quality 4 Quality Defined 4 Attributes of Fruit and Vegetable Quality 4 Chemical and Physical Basis for Fruit and Vegetable Quality 4 Color 4 Flavor - Aroma and Taste 5 Texture 6 Nutritional Value 6 USDA and California Grade Standards 7 Desirable and Undesirable Quality Attributes in Fresh-Cut Fruits & Vegetables 7 Color and Appearance 7 Flavor 8 Texture 8 Nutritional Value 9 Convenience 9 Advantages and Disadvantages of Sensory and Instrumental Quality Measurements 9 Sensory Methods of Quality Measurement 10 Analytical measurements 11 Affective measurements 12 Instrumental Methods of Quality Measurement 13 Color 14 Appearance 17 Flavor - Aroma and Taste 17 Texture 19 Destructive texture tests 19 Nondestructive texture tests 20 Nutritional Value 20 Effects of Fresh-Cut Processing on Quality 21 Overview of Fresh-Cut Processing Operations 21 Effects of Fresh-Cut Processing on Quality Using Instrumental and Sensory Methods 21 Receiving and storage 21 Preliminary washing and sorting 22 Maturity at cutting 22 Pre-cutting and processing treatments 24 Peeling, size reduction and cutting 24 Washing and cooling 27 Packaging 27 Storage 30 CONCLUSIONS 31 References 33 PARTICIPANTS: Maria E. Gonzalez, PhD candidate TARGET AUDIENCES: Fruit and vegetable processing industry Government officials

Impacts
My educational activities will help teach the fruit and vegetable industry about maintenance of quality of preserved products, including fresh-cut. Our research activities are expected to increase the utilization of fresh-cut products at the retail and foodservice levels. Our publications will assist fruit and vegetable handlers and processors with improvements in the quality of fresh-cut products.

Publications

  • No publications reported this period


Progress 01/01/06 to 12/31/06

Outputs
During the past year the Project Investigator participated in research on shelf-life extension of fresh-cut melons modified with 1-MCP, and also wrote two publications related to measurement of quality in fresh-cut fruit and vegetable products. These activities are summarized below. Fresh-cut melon shelf life extension following 1-MCP application Ms. Apita Bunsiri from Kasetsart University, Bangkok, Thailand, spent five months in my laboratory working on this project. The Effect of 1-MCP and CaCl2 on Physiological and Quality-Related Enzyme Changes Involved in Water-soaking of Fresh-cut Watermelon Fruit 1-MCP, an inhibitor of ethylene action, has been studied for prolonging the shelf life and quality of fruit, vegetables and ornamental species (Blankenship and Dole, 2003). Combination of 1-MCP and CaCl2 retarded the ripening process, as illustrated by higher firmness and lower activities of lipolytic enzymes in relative to the control. The aim of this study is to examine the effect of 1-methylcyclopropene (1-MCP) application on prolonging shelf life of watermelon fruit at 10oC for producing fresh-cut fruit with CaCl2 dip kept at 2oC. 1. Weight loss, firmness and electolyte leakage will be determined. 2. Gas production of O2, CO2 and C2H4 within plastic boxes will be analysed by gas chromatography. 3. Pulp color (Hunter L, a and b) will be evaluated with colormeter. 4. Lycopene 5. Soluble solid content (SSC) will be measured by hand refractometer. 6. Titratable acidity (TA) (A.O.A.C., 2000) 7. SSC/TA 8. Polygalacturonase (Anthon and Barrett, 2002) 9. Pectinmethyl esterase (Anthon and Barrett, 2002) 10. Lipoxygenase (Lin-Chun et al., 2004) Fresh-cut product manuscripts 1. One book chapter on "Methods of Measuring Fruit & Vegetable Quality" was written for Ingersoll Rand. 2. A second book chapter was written (see outline below) for a CRC book on fresh-cut products Chapter 9. Color, Flavor and Texture Quality of Fresh-cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and Effects of Processing Diane M. Barrett and Rob Shewfelt 1. Components of Fruit & Vegetable Quality a. Definition of Quality b. Attributes of Fruit & Vegetable Quality c. Chemical & Physical Basis for Quality Components i. Color and Appearance ii. Flavor (Aroma and Taste) iii. Texture iv. Nutritional value d. USDA and California Grades and Standards 2. Desirable and Undesirable Quality Attributes in Fresh-Cut Fruits & Vegetables a. Color and Appearance b. Flavor c. Texture d. Nutritional value e. Convenience 3. Advantages and Disadvantages of Sensory and Instrumental Quality Measurements 4. Sensory Methods of Quality Measurement 5. Instrumental Methods of Quality Measurement a. Color b. Taste c. Aroma d. Texture e. Nutritional value 6. Effects of Fresh-Cut Processing on Quality a. Brief Overview of Fresh-Cut Processing b. Effects of Processing on Quality, using Sensory Measurements c. Effects of Processing on Quality, using Instrumental Measurements d. Receiving and storage 1. Preliminary washing and sorting 2. Peeling, size reduction and cutting 3. Washing and cooling 4. Packaging Conclusions

Impacts
Our research activities are expected to increase the utilization of fresh-cut melons at the retail and foodservice levels. Use of 1-MCP will significantly extend shelf life and improve product quality. Our publications will assist fruit and vegetable handlers and processors with improvements in the quality of fresh-cut products.

Publications

  • CRC Press (in preparation) 2007 Chapter 9. Color, Flavor and Texture Quality of Fresh-cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and Effects of Processing by Diane M. Barrett (UC Davis) and Rob Shewfelt (University of Georgia)
  • Ingersoll Rand Encyclopedia (in preparation) 2007 Methods of Measuring Fruit and Vegetable Quality by Diane M. Barrett (UC Davis)


Progress 01/01/05 to 12/31/05

Outputs
A number of project related to improving the quality and safety of fresh-cut produce were carried out during the project period. These included the following: 1. Regeneration and structural changes of heat-treated broccoli peroxidase, as determined using NMR, circular dichroism and activity measurements PhD student Tipawan Thongsook Funding: Government of Thailand 2. Low temperature blanching of diced tomatoes and green beans to improve firmness Research Associate Dr. Gordon Anthon Funding: California League of Food Processors 3. Influence of various processes on plant cell integrity and its application to quality and shelf-life extension of refrigerated fruit products PhD student Maria Eugenia Gonzalez Funding: Center for Advanced Processing & Packaging 4. Shelf-life study of high pressure treated avocado products With Carmen Hernandez-Brenes, Monterrey Institute of Technology Funding: UC Mexus Foundation 5. Food Safety in Nonthermal Processing Technologies With Dr. Christine Bruhn Funding: USDA Food Safety Program Our research group addresses the Postharvest physiology and biochemistry of fruit and vegetable tissues, and determines handling and processing technologies that will result in the highest quality (color, texture, flavor and nutrient value) and safest products.

Impacts
We anticipate that improvements in the color, texture, flavor and nutritional quality of fresh-cut fruit and vegetable products will encourage U.S. consumers to increase their consumption of these nutritious commodities. Understanding the basic biochemistry and physiology behind the quality factors that influence consumer acceptance will allow us to optimize these attributes. We expect that if we can improve the real quality of fresh-cut fruit and vegetable products, consumers will purchase and eat more - thereby providing growers and the manufacturers with greater income and the consumer with a healthier diet.

Publications

  • Thongsook, T. and D.M. Barrett. 2005. Heat inactivation and reactivation of broccoli peroxidase. J.Ag.Fd.Chem.53, 3215-3222.
  • Anthon, G.E. and D.M. Barrett. 2006. Characterization of the temperature activation of pectin methylesterase in green beans and tomatoes. In press J. Ag. Food Chem.
  • Anthon, G.E. and D.M. Barrett. 2005. Improved firmness in calcified diced tomatoes by temperature activation of pectin methylesterase. J. Food Sci. 70, 5, 342-347
  • Thongsook, T. and D.M. Barrett. 2005. Purification and partial characterization of broccoli (Brassica oleracea var. Italica) peroxidases. J.Ag.Fd.Chem.53, 3206-3214.


Progress 01/01/04 to 12/31/04

Outputs
During this past year, the effects of thermal processing conditions, such as blanching, boiling and retorting, on the degradation of glucosinolates was determined. Glucosinolates are natural compounds commonly occurring in Brassica species vegetables, and they are converted enzymatically to bioactive compounds. We also worked on a NASA funded project to design a multi-purpose fruit and vegetable processor to be used on the surface of Mars. This year's work involved evaluation of the energy requirements for tomato slicing, dicing, pulping and concentration. Another project focused on the thermal inactivation and reactivation of broccoli peroxidase, an enzyme which catalyzes quality degradation in many vegetables. One other project looked at the effects of low temperature treatments on activation of pectin methyl esterase and subsequent firming of diced tomatoes. Finally, we studied the lycopene content and color of California tomato varieties.

Impacts
Use of the best agricultural production systems, fruit and vegetable cultivars and harvest maturity stages will allow food processors to start with the highest quality ingredients. Selection of the optimal preservation method for creating products from these high quality ingredients will provide the consumer with colorful, flavorful and nutritious products.

Publications

  • LI, N., LIN, D., and BARRETT, D.M., 2004. Pectin methylesterase catalyzed firming effects on low temperature blanched vegetables. Accepted J. Fd. Engineering.
  • BARRETT, D.M., SOMOGYI, L., and RAMASWAMY, H.S. (Editors). September 2004. Processing Fruits: Science and Technology, 2nd edition, 841 pages, CRC Press, Boca Raton, Florida.
  • ANTHON, G.E. and BARRETT, D.M., 2004. Comparison of three colorimetric reagents in the determination of methanol with alcohol oxidase. Application to the assay of pectin methylesterase. J.Ag.Fd.Chem.52, 3749-3753.
  • HONG, Y-J., BARRETT, D.M., and MITCHELL, A.E. 2004. LC/MS Investigation of the Impact of Thermal Processing and Storage on Peach Procyanidins. J.Ag.Fd.Chem 52, 2366-2371.
  • ASAMI, D.K., HONG, Y-J., BARRETT, D.M., and MITCHELL, A.E. 2003. A comparison


Progress 01/01/03 to 12/31/03

Outputs
Phenolics and Vitamin C content in crops grown under conventional, organic and sustainable practices were compared. Both were significantly higher in sustainably and organically grown crops. Nutritional value was best preserved by freezing, followed by freeze and air-drying. Thermal and nonthermal processing methods (High Pressure, Pulsed Electric Fields, Ultraviolet) of preserving apple juice were compared for effect on inactivation of enzymes. Thermal treatments were the most effective, followed by pressure. Pre-drying treatments (blanching, sulfur/sulfite dips, salt) applied prior to production of sun-dried tomato products were studied. Current practices of applying sulfur with gas may be modified to use sodium metabisulfite dips; salt is also a somewhat effective alternative. A model was developed to predict tomato peelability and peeled product yield. Physical parameters are measured and used to direct tomatoes to either paste or whole peel/diced processing. Antioxidant properties of clingstone peach polyphenolics were evaluated. Cultivar, maturity and various processing methods caused significant differences. Effects of calcium addition on turgor pressure and cell wall integrity of tomatoes was studied. Calcium stabilized both plasmalemma and cell walls, resulting in increased firming. Regeneration and structural changes of heat-treated broccoli peroxidase are being evaluated, as determined using NMR, circular dichroism and activity measurements.

Impacts
Use of the best agricultural production systems, fruit and vegetable cultivars and harvest maturity stages will allow food processors to start with the highest quality ingredients. Selection of the optimal preservation method for creating products from these high quality ingredients will provide the consumer with colorful, flavorful and nutritious products.

Publications

  • Asami, D.K., Hong, Y-J., Barrett, D.M. and Mitchell, A.E. 2003. Processing-induced changes in total phenolics and procyanidins in clingstone peaches. J. Sci. Food Agric. 83:56-63.
  • Asami, D.K., Hong, Y-J., Barrett, D.M. and Mitchell, A.E. 2003. A comparison of the total phenolic and ascorbic acid contents of freeze-dried and air-dried Marionberry, strawberry and corn grown using conventional, organic and sustainable agricultural practices. J. Agr. Food Chem. 51:1237-1241.


Progress 01/01/02 to 12/31/02

Outputs
Fruit and vegetable quality (color, flavor, texture and nutritional) research carried out in our group focuses on both raw material characterization and process method (thermal and non-thermal). New tomato varieties grown in nine California counties were evaluated for paste quality (pH, titratable acidity, DegreeBrix, consistency, color, lycopene), peelability and peeled product yield. A model to predict the ease of peel removal and peeled product yield, based on physical attributes and defects, is being developed for tomatoes. Kinetic data were determined for thermal inactivation of quality-related enzyme activities in homogenates of tomatoes, potatoes and carrots. New analytical methods were developed for reducing sugars and pyruvic acid. Use of these methods will allow for faster, more accurate determination of chemical components in plant tissues. Processing optimization was evaluated in tomatoes with studies of calcium uptake in diced tomatoes and correlation to textural integrity, heat penetration into diced tomatoes and effects of heat on textural properties. Two book chapters were written on preservative treatments for fresh-cut products and general preservation methods for horticultural crops. New research projects initiated in 2002 relate to the effects of thermal vs. non-thermal (high pressure, pulsed electric fields and ultraviolet) treatments on inactivation of quality-related enzymes in juices.

Impacts
Knowledge of raw material characteristics will allow the food industry to utilize the highest quality fruit or vegetable products for subsequent preservation. Optimization of processing will result in superior texture, color, flavor and nutritional quality in fruit and vegetable products.

Publications

  • Anthon, G.E. and Barrett, D.M. 2002. Modified method for the determination of pyruvic acid with dinitrophenylhydrazine in the assessment of onion pungency, J. Sci. Food Agric. In Press.
  • Anthon, G.E., Sekine, Y., Watanabe, N. and Barrett, D.M. 2002. Thermal inactivation of pectin methylesterase, polygalacturonase and peroxidase in tomato juice. J. Agr. Food Chem. 50:6153-6159.
  • Anthon, G.E. and Barrett, D.M. 2002. Kinetic parameters for the thermal inactivation of quality related enzymes in carrots and potatoes. J. Agr. Food Chem. 50:4119-4125.
  • Anthon, G.E. and Barrett, D.M. 2002. Determination of reducing sugars with 3-methyl-2-benzothiazolinonehydrazone. Anal. Biochem. 305:287-289.
  • Garcia, E.L. and Barrett, D.M. 2002. Preservative treatments for fresh-cut fruits and vegetables. IN: FRESH-CUT FRUITS AND VEGETABLES, O. Lamikanra, ed., CRC Press, pp.267-303.
  • Anthon, G.E. and Barrett, D.M. 2002. Thermal inactivation of lipoxygenase and hydroperoxytrienoic lyase in tomatoes. Food Chem. In Press.


Progress 01/01/01 to 12/31/01

Outputs
Research conducted over the past year focused on both fruit and vegetables raw material characteristics and processing optimization. Lycopene concentration in new tomato varieties was compared over a 3 year period in eight different California counties. The effects of cultural practices on tomato peelability indicate that irrigation treatments may cause significant differences. Defects such as sunburn, small size and mold make it difficult to utilize fruit and vegetables for processing. Kinetic data on thermal inactivation of quality-related enzymes was determined in carrots and peaches. Phenolic components of fresh and canned peaches were identified for their health benefits. Finally, textural integrity in vegetables was enhanced by short heat treatments which activated pectin methylesterase; this information can be applied to fresh-cut or frozen products.

Impacts
Knowledge of the chemical components of raw fruits and vegetables, and their initial raw material properties, is valuable information for food processors. Optimization of processing will result in superior texture, color, flavor and nutritional quality in fruit and vegetable products.

Publications

  • Ma, W.H. and Barrett, D.M. 2001. Effects of raw materials and process variables on the heat penetration times, firmness, and pectic enzyme activity of diced tomatoes. J. Food Proc. and Pres. In Press.
  • Garcia, E.L. and Barrett, D.M. 2001. Pectinesterase residual activity in dehydrated onion and garlic products. J. Food Proc. and Pres. In Press. Barrett, Diane M. 2001. Processing of Horticultural Crops. In: POSTHARVEST TECHNOLOGY OF HORTICULTURAL CROPS, A.A. Kader, ed. Publication 3311, University of California Division of Agriculture and Natural Resources Press. In Press. Anthon, G. and Barrett, D.M. 2001. Colorimetric method for the determination of lipoxygenase activity. J. Agr. Food Chem. 49:32-37.


Progress 01/01/00 to 12/31/00

Outputs
Research on fruit and vegetable raw material characterization has led to greater understanding of enzymatic, color, flavor, texture and nutritional quality differences between varieties of the same commodity. New tomato varieties grown in 8 California counties were evaluated for paste quality (pH, titratable acidity, Degree Brix, consistency, color, lycopene), peelability and peeled product yield. Quality-related enzyme activities were studied in homogenates of tomatoes, potatoes and carrots; kinetic data on thermal inactivation were determined. Enzymes included pectin methyl esterase, polygalacturonase, lipoxygenase, hydroperoxide lyase, polyphenol oxidase and peroxidase. Knowledge of raw material characteristics allows breeders and processors to target varieties for desired end products. Processing optimization was evaluated in tomatoes with studies of calcium uptake in diced tomatoes and correlation to textural integrity, heat penetration into diced tomatoes and effects of heat on textural properties. An optimal process for CaCl2 addition to diced tomatoes was developed to maintain both turgor pressure and cell wall-associated firmness.

Impacts
Knowledge of raw material characteristics will allow the food industry to begin their processes with the most appropriate raw fruit or vegetable material. Optimization of processing will result in superior texture, color, flavor and nutritional quality in fruit and vegetable products.

Publications

  • Luna-Guzman I. and Barrett D.M. 2000. Comparison of calcium chloride and calcium lactate effectiveness in maintaining shelf stability and quality of fresh-cut cantaloupes. Postharvest Biol. and Tech. 19:61-72.
  • Barrett D.M., Garcia E.L., Russell G.F., Ramirez E. and Shirazi A. 1999. Blanch time and cultivar effects on quality of frozen and stored corn and broccoli. J. Food Sci. 65(3):534-540.
  • Chang S., Tan C., Frankel E.N. and Barrett D.M. 1999. Low density lipoprotein antioxidant activity of phenolic compounds and polyphenol oxidase activity in selected clingstone peach cultivars. J. Agr. Food Chem. 48(2):147-151.
  • Barrett D.M., Cubero E., Luna-Guzman I., Wee C. and Guinard J.X. 1999. Sensory properties of fruits and vegetables. IN: FOOD FOR HEALTH IN THE PACIFIC RIM, J.R. Whitaker, N.F. Haard, C.F. Shoemaker and R.P. Singh, eds, 3rd International Conference of Food Science and Technology, Food & Nutrition Press, Trumball, Connecticut, pp.517-527.
  • Lee S.Y., Luna-Guzman I., Chang S., Barrett D.M. and Guinard J.X. 1999. Relating descriptive analysis and instrumental texture data of processed diced tomatoes. Food Qual and Pref. 10(6):447-455.