I hope that my program can contribute to the Center in several ways.  My research program is concerned with the phenolic components of grape berries and how tannins and pigments change during ripening.  The impetus for my work is the role that these compounds have in determining wine quality, but my program has focused on how the phenolic composition changes as the fruit matures.  Since phenolic compounds are involved in several aspects of fruit and vegetable quality, I hope that within the Center I can contribute to projects that address problems associated with fresh market products as well as helping to identify factors that influence their suitability for processing.    I see the Center as an opportunity to form collaborations where my interest in the biochemistry of ripening can be applied to a variety of fruits and vegetables.

Curriculum Vitae

Research Slides