4874:
Increasing Consumption of Specialty Crops by Enhancing Their Quality and Safety (SCRI)

Monday, August 2, 2010
Springs F & G
Elizabeth J. Mitcham , Department of Plant Sciences, University of California, Davis, CA
Jeffrey K. Brecht , Horticultural Sciences, University of Florida/IFAS, Gainesville, FL
Christine M. Bruhn , Department of Food Science & Technology, University of California, Davis, CA
Diane M. Barrett , Department of Food Science & Technology, University of California, Davis, CA
Russell R. Rouseff , Citrus Research & Education Center, University of Florida, Lake Alfred, FL
Michelle D. Danyluk , Citrus Research & Education Center, University of Florida, Lake Alfred, FL
Linda J. Harris , Department of Food Science & Technology, University of California, Davis, CA
David C. Diehl , Family, Youth and Community Sciences Department, University of Florida, Gainesville, FL
Amarat Simonne , Family, Youth and Community Sciences Department, University of Florida, Gainesville, FL
Elizabeth A. Baldwin , USDA, Winter Haven, FL
Marita I. Cantwell , Department of Plant Sciences, University of California, Davis, Davis, CA
Diana L. Cassady , Department of Public Health Sciences, University of California, Davis, CA
Roberta Cook , Department of Agricultural & Resource Economics, University of California, Davis, CA
Carlos H. Crisosto , Plant Sciences, University of California, Davis, Davis, CA
Susan E. Ebeler , Department of Viticulture & Enology, University of California, Davis, CA
Jean-Pierre Emond , Agricultural & Biological Engineering Department, University of Florida, Gainesville, FL
Donald J. Huber , Horticultural Sciences Department, University of Florida, Gainesville, FL
Cecilia Nunes , University of South Florida, Lakeland, FL
Anne Plotto , Citrus and Subtropical Products Research Unit, USDA, ARS, USHRL, Fort Pierce, FL
Steven Sargent , Horticultural Sciences Dept, University of Florida, Gainesville, FL
Keith R. Schneider , Food Science & Human Nutrition Department, University of Florida, Gainesville, FL
Charles Sims , Food Science & Human Nutrition Department, University of Florida, Gainesville, FL
David C. Slaughter , Department of Biological & Agricultural Engineering, University of California, Davis, CA
Trevor V. Suslow , Department of Plant Sciences, University of California, Davis, CA
Allen F. Wysocki , Food and Resource Economics Department, University of Florida, Gainesville, FL
James F. Thompson , Department of Biological & Agricultural Engineering, University of California, Davis, CA
Florence Zakharov , Department of Plant Sciences, Univ of California, Davis, CA
Despite widely advertised health benefits, most Americans do not eat their recommended daily servings of fruits and vegetables.  We believe that inconsistent produce quality, particularly flavor, is a key factor contributing to this low consumption.  Poor tasting produce is often associated with varieties that lack good flavor potential, immature products, and/or products that have been transported and stored in less than optimal conditions.  This Coordinated Agricultural Project aims to help producers remove postharvest impediments that are keeping consistently great tasting produce from being marketed.  Our goal is to show how fresh fruits and vegetables with enhanced flavor can be successfully handled, without compromising food safety, so as to improve consumer satisfaction and thereby change their buying habits to increase consumption.  With a view toward increasing consumption of fresh fruits and vegetables, we are developing harvest and postharvest handling strategies that improve flavor quality and safety for consumers.  Our project brings together scientists from the University of California, University of Florida, and the USDA in partnership with leading growers, shippers, and retailers of berries, melons, pears, stone fruits, and tomatoes.  Initially, we are identifying the critical flavor descriptors for each of these products and determining how produce flavor, as affected by harvest and postharvest practices, influences consumer purchasing decisions.  We are also developing and evaluating rapid methods to monitor harvest maturity and critical eating quality characteristics identified by consumers.  We will then develop and test improved supply chain capabilities to deliver produce with enhanced eating quality.  Potential food safety risks associated with handling more mature or riper produce will also be determined.  Our findings will be integrated into commercial operations and used to educate all participants in the postharvest value chain, including consumers, about optimal produce maturity, ripeness, quality and handling practices.  We will regularly review project impacts on handling practices and purchasing behavior and determine the return on investment of new technologies and practices in terms of increased produce sales prior to recommending them to industry.  We believe our research will provide the produce industry with practical strategies for consistently supplying riper, more flavorful fruits and vegetables to consumers.
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