Carlos Cristoso 
Department of Plant Sciences 
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My current program will fit very well within the objectives of this center as we are involved in several projects that relate with the Center’s goals.

1. In the last decade we have been working to develop minimum quality index(es) for different fresh fruits following these steps:
   
   
•  First, we conduct an industry wide fruit harvest quality survey.  This information reveals the range and distribution of quality within the industry.  As a practical matter we would not want to set a quality index parameter so high that most fruit could not meet it.  
  
• Second, we study the relationship between various preharvest factors and final fruit quality.  For us, it is very important to realize the quality potential of each cultivar so our suggested quality indexes can be realistically obtained by the industry.
  
• Third, we use a trained panel to identify important sensory attributes for the fruit being studied.  We generally start by looking at fruit sweetness, sourness, aroma, texture, firmness, overall flavor intensity, and the interrelationships among them.  Understanding the roles of these quality attributes in the perception of fruit flavor quality is necessary in order to design and conduct "in store" consumer tests.  These in-store tests are used to validate the work of the taste panel.  After the completing all of these steps, we feel comfortable with any minimum quality proposal we may make to our industry.
2. During the last 5 years we have worked with Dr. Bliss, Dr. Dandekar, Dr. Gradziel and other international groups (Spain, Italy, etc.) using molecular genetic techniques to look for genes that control commercially important physiological disorders such as chilling injury, flesh browning and off flavors for fresh and canning peaches.
   
3. As non-destructive sensors technology has been developing, we have worked with Dr. Slaughter and Dr. Valero (in Spain) to understand the direct relationship between these devices and fruit maturity, bruising susceptibility, and flavor quality.

Curriculum Vitae

Research Slides