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National Agricultural Library
U.S. Department of Agriculture
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  4. IMPROVING THE SENSORY QUALITY AND SHELF-LIFE OF FRESH-CUT FRUIT PRODUCTS

IMPROVING THE SENSORY QUALITY AND SHELF-LIFE OF FRESH-CUT FRUIT PRODUCTS

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.

Investigators
Lamikanra O
Institution
USDA - Agricultural Research Service
Start date
2000
End date
2005
Funding Source
Agricultural Research Service
Project number
6435-44000-064-00D
Accession number
403909
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